کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8964065 1646644 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols
ترجمه فارسی عنوان
نوشیدنی های گیاهی به عنوان عوامل ضد میکروبی در حفظ مواد غذایی: ترپنوئید، پلی فنل و تیول
موضوعات مرتبط
علوم زیستی و بیوفناوری ایمنی شناسی و میکروب شناسی میکروبیولوژی و بیوتکنولوژی کاربردی
چکیده انگلیسی
Synthetic food additives generate a negative perception in consumers. Therefore, food manufacturers search for safer natural alternatives such as those involving phytochemicals and plant essential oils. These bioactive compounds have antimicrobial activities widely proven in in vitro tests. Foodborne diseases cause thousands of deaths and millions of infections every year, mainly due to pathogenic bacteria such as Salmonella spp., Campylobacter spp., Escherichia coli, Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. This review summarises industrially interesting antimicrobial bioactivities as well as their mechanisms of action for three main types of plant nutraceuticals, namely terpenoids (e.g. carnosic acid), polyphenols (e.g. quercetin) and thiols (e.g. allicin), which are important constituents of plant essential oils with a broad range of antimicrobial effects. These phytochemicals are widely distributed in fruits and vegetables and are especially useful in food preservation as microbial growth inhibitors.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Antimicrobial Agents - Volume 52, Issue 3, September 2018, Pages 309-315
نویسندگان
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