Chapter 6 - Natural bioactive compounds in food production and preservation

Abstract

The era of synthetic chemical preservatives is gradually winding up, and the clamors for healthy alternatives are at the climax. Mankind is once more reliant on nature for remedy and alternative source of active agents that will salvage food products from deterioration and ensure food security. The abundance of bioactive and pharmacological relevant natural products has attracted much admiration and curiosity from several sectors including food, pharmaceuticals, and medicine, with researchers constantly prospecting for novel natural agents and compounds with outstanding bioactive and toxicological properties. The role of natural products of plant, animal, and microbial origin as efficacious antimicrobial and antioxidant agents in food preservation has been demonstrated by countless researchers. Natural products with antimicrobial properties have been used to inhibit or inactivate spoilage and pathogenic foodborne microorganisms, whereas antioxidants of natural origins have shown sufficient promise in the inhibition of oxidative degradation of food. In addition, natural products are good sources of additives, colorants, and thickeners used in food production. This chapter reviews natural products as a reliable source of promising food preservatives, emphasizing antimicrobial and antioxidant plant and microbial compounds. Furthermore, it highlights the safety of natural products and the various mechanisms of action as food preservatives.