Abstract
There has been a rising interest in using natural antimicrobial compounds in food industry due to current trend of giving value to natural and renewable resources. These antimicrobials provide new modalities to ensure microbial safety and extend the shelf-life of foodstuffs. Natural antimicrobials can be directly added into the food, but several efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Some different ways such as, dipping, spraying, and coating treatment of food are currently applied to product before packaging considered as valid options. The present paper aims to review the use of natural compounds to control microbiological and physicochemical shelf life of major food categories such as, meat, fish, dairy-based products, fruit and vegetables, and cereal-based products.
Highlights
Strong consumer demands safe, fresh-like, rich in nutritional value, and high-quality foods and concerns about food safety due to increasing occurrence of new food-borne disease outbreaks caused by pathogenic microorganisms and fungi
The present paper aims to review the use of natural compounds to control microbiological and physicochemical shelf life of major food categories such as, meat, fish, dairy-based products, fruit and vegetables, and cereal-based products
Essential oils can be extracted by several different methods are shown below: Conventional Extraction Methods: Steam Distillation: In this process, water is boiled, and plant sample is exposed to the resulting steam
Summary
Fresh-like (minimally processed), rich in nutritional value, and high-quality foods and concerns about food safety due to increasing occurrence of new food-borne disease outbreaks caused by pathogenic microorganisms and fungi. This increases significant challenges, as there is increasing unease regarding the use of chemical preservatives and artificial antimicrobials to inhibit growth of spoilage and pathogenic microorganisms. Several bacteriocins have been recovered for their significant potential as food preservatives or as therapeutic or bio-controlling agents [13] [14] In this regard, the application of natural antimicrobials is dramatically important as natural preservative strategies to protect and extend the shelf-life of food [15] [16]. It has been reported to possess a film-forming property for use as edible film or coating, to decline water vapor and oxygen transmission, reduce respiration rate and increase shelf-life of fruit [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
