Abstract
Several foodborne pathogens result in consequences like endangering consumers’ health. Potential antimicrobial functions make these natural substances to be mostly targeted for use as food preservatives. Hence, application of these antimicrobials remains restricted due to the appearance of negative sensory impacts in foods. A recent effective approach to overcoming shortcomings of natural antimicrobials is to employ hurdle technologies to produce a synergistic effect at slight conditions, which preserves desirable levels of microbial, nutritional, and organoleptic properties. However, this chapter aimed to summarize the main natural-origin antimicrobials, mode of action, and hurdle technologies in regard to food applications.
| Original language | English |
|---|---|
| Title of host publication | Chemistry of Thermal and Non-Thermal Food Processing Technologies |
| Publisher | Elsevier |
| Pages | 353-383 |
| Number of pages | 31 |
| ISBN (Electronic) | 9780443221828 |
| ISBN (Print) | 9780443221835 |
| DOIs | |
| Publication status | Published - 1 Jan 2024 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 12 Responsible Consumption and Production
Keywords
- antimicrobial activity
- antimicrobials mechanism
- hurdle technology
- Natural antimicrobials
- non-thermal preservation
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