Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination...

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Main Authors:	Aurora Silva, Sofia A. Silva, C. Lourenço-Lopes, C. Jimenez-Lopez, M. Carpena, P. Gullón, M. Fraga-Corral, V. F. Domingues, M. Fátima Barroso, J. Simal-Gandara, M. A. Prieto
Format:	Article
Language:	English
Published:	MDPI AG 2020-10-01
Series:	Antibiotics
Subjects:	macroalgae microbial contaminants antimicrobial compounds food industry safety and quality
Online Access:	https://www.mdpi.com/2079-6382/9/10/712

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spelling	doaj-c8095845563b433cb64fbab17e3c218b2020-11-25T02:45:35ZengMDPI AGAntibiotics2079-63822020-10-01971271210.3390/antibiotics9100712Antibacterial Use of Macroalgae Compounds against Foodborne PathogensAurora Silva0Sofia A. Silva1C. Lourenço-Lopes2C. Jimenez-Lopez3M. Carpena4P. Gullón5M. Fraga-Corral6V. F. Domingues7M. Fátima Barroso8J. Simal-Gandara9M. A. Prieto10Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainDepartamento de Química, Universidade de Aveiro, 3810-168 Aveiro, PortugalNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainREQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, PortugalREQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, PortugalNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, SpainThe search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.https://www.mdpi.com/2079-6382/9/10/712macroalgaemicrobial contaminantsantimicrobial compoundsfood industrysafety and quality
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Aurora Silva Sofia A. Silva C. Lourenço-Lopes C. Jimenez-Lopez M. Carpena P. Gullón M. Fraga-Corral V. F. Domingues M. Fátima Barroso J. Simal-Gandara M. A. Prieto
spellingShingle	Aurora Silva Sofia A. Silva C. Lourenço-Lopes C. Jimenez-Lopez M. Carpena P. Gullón M. Fraga-Corral V. F. Domingues M. Fátima Barroso J. Simal-Gandara M. A. Prieto Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens Antibiotics macroalgae microbial contaminants antimicrobial compounds food industry safety and quality
author_facet	Aurora Silva Sofia A. Silva C. Lourenço-Lopes C. Jimenez-Lopez M. Carpena P. Gullón M. Fraga-Corral V. F. Domingues M. Fátima Barroso J. Simal-Gandara M. A. Prieto
author_sort	Aurora Silva
title	Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens
title_short	Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens
title_full	Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens
title_fullStr	Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens
title_full_unstemmed	Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens
title_sort	antibacterial use of macroalgae compounds against foodborne pathogens
publisher	MDPI AG
series	Antibiotics
issn	2079-6382
publishDate	2020-10-01
description	The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.
topic	macroalgae microbial contaminants antimicrobial compounds food industry safety and quality
url	https://www.mdpi.com/2079-6382/9/10/712
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Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

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