The Use of Plant Antimicrobial Compounds for Food Preservation

The Use of Plant Antimicrobial Compounds for Food Preservation

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper wil...

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Main Authors: Tana Hintz, Karl K. Matthews, Rong Di
Format: Article
Language:English
Published: Hindawi Limited 2015-01-01
Series:BioMed Research International
Online Access:http://dx.doi.org/10.1155/2015/246264
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spelling doaj-a85871b03d4f40238c776257b27956672020-11-24T22:43:26ZengHindawi LimitedBioMed Research International2314-61332314-61412015-01-01201510.1155/2015/246264246264The Use of Plant Antimicrobial Compounds for Food PreservationTana Hintz0Karl K. Matthews1Rong Di2Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USADepartment of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USADepartment of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USAFoodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.http://dx.doi.org/10.1155/2015/246264
collection DOAJ
language English
format Article
sources DOAJ
author Tana Hintz
Karl K. Matthews
Rong Di
spellingShingle Tana Hintz
Karl K. Matthews
Rong Di
The Use of Plant Antimicrobial Compounds for Food Preservation
BioMed Research International
author_facet Tana Hintz
Karl K. Matthews
Rong Di
author_sort Tana Hintz
title The Use of Plant Antimicrobial Compounds for Food Preservation
title_short The Use of Plant Antimicrobial Compounds for Food Preservation
title_full The Use of Plant Antimicrobial Compounds for Food Preservation
title_fullStr The Use of Plant Antimicrobial Compounds for Food Preservation
title_full_unstemmed The Use of Plant Antimicrobial Compounds for Food Preservation
title_sort use of plant antimicrobial compounds for food preservation
publisher Hindawi Limited
series BioMed Research International
issn 2314-6133
2314-6141
publishDate 2015-01-01
description Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.
url http://dx.doi.org/10.1155/2015/246264
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