Application of natural antimicrobials in food preservation: Recent views

• Published in: Food control Vol. 126; p. 108066
• Main Authors: El-Saber Batiha, Gaber, Hussein, Diaa E., Algammal, Abdelazeem M., George, Toyosi T., Jeandet, Philippe, Al-Snafi, Ali Esmail, Tiwari, Achyut, Pagnossa, Jorge Pamplona, Lima, Clara Mariana, Thorat, Nanasaheb D., Zahoor, Muhammad, El-Esawi, Mohamed, Dey, Abhijit, Alghamdi, Saad, Hetta, Helal F., Cruz-Martins, Natália
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2021
• Subjects: Antimicrobial compounds; Chemical preservative; Food preservation; Food safety; Food preservation; Food safety; Antimicrobial compounds; Chemical preservative
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2021.108066

Consumer concern on the use of naturally-occurring antimicrobials from plants, microorganisms and animal sources continues to grow daily, mostly triggered by the increasing awareness about the risks associated with the use of synthetically manufactured additives and preservatives in the food industry. Natural compounds present in herbs- and spices-derived extracts, essential oils and other secondary metabolites from plants, bacteria and enzymes are currently gaining ground and are still largely underused. Their use as replacements for synthetic additives can open new frontiers in safety and quality preservation in food, as they are relatively safer and do not pose health risks to consumers. This review provides updated information on the use of preservative solutions from natural sources on foods, especially perishable ones, also discussing the use of new packaging technologies. Although the use of additive sources of natural origin has received increasing interest, some adverse effects on organoleptic properties may also result from its use. Thus, despite the latest advances, more studies are still needed on the optimization of the quantities to be used to effectively inhibit spoilage and pathogenic microorganisms without affecting the organoleptic properties of foods; otherwise, these natural food additives can be encapsulated for inclusion in foods as preservatives.