Volume 46, December 2014, Pages 412–429
Review
Natural products as antimicrobial agents
Highlights
- •
- Natural antimicrobials could be used as alternatives to synthetic preservatives.
- •
- Structural variation in plant compounds alters their antimicrobial activity.
- •
- Plant by-products have the potential to be used as natural preservatives.
Abstract
The
use of natural antimicrobial compounds in food has gained much
attention by the consumers and the food industry. This is due primarily
to two major factors. First, the misuse and mishandling of antibiotics
has resulted in the dramatic rise of a group of microorganisms including
foodborne pathogens that are not only antibiotic resistant but also
more tolerant to several food processing and preservation methods. In
addition, increasing consumers' awareness of the potential negative
impact of synthetic preservatives on health versus the benefits of
natural additives has generated interest among researchers in the
development and use of natural products in foods. This has prompted the
food industry to look for alternative preservatives that can enhance the
safety and quality of foods. Compounds derived from natural sources
have the potential to be used for food safety due to their antimicrobial
properties against a broad range of foodborne pathogens. This article
reviews the antibacterial activity of natural components from different
sources including plants, animals, bacteria, algae and mushrooms, and
their potential use in food systems.
Keywords
- Natural antimicrobials;
- Structure-function;
- Plant by-products;
- Algae and mushrooms;
- Foodborne pathogens;
- Food safety
