食物腐败
防腐剂
感官的
生物技术
抗菌剂
食品保存
食品安全
更安全的
食品科学
业务
食品包装
天然食品
生化工程
生物
计算机科学
细菌
微生物学
工程类
遗传学
计算机安全
作者
Gaber El‐Saber Batiha,Diaa E. Hussein,Abdelazeem M. Algammal,Toyosi T. George,Philippe Jeandet,Ali Esmail Al-Snafi,Achyut Tiwari,Jorge Pamplona Pagnossa,Clara Mariana Gonçalves Lima,Nanasaheb D. Thorat,Muhammad Zahoor,Mohamed A. El‐Esawi,Abhijit Dey,Saad Alghamdi,Helal F. Hetta,Natália Cruz‐Martins
出处
期刊:Food Control
[Elsevier]
日期:2021-08-01
卷期号:126: 108066-108066
被引量:116
标识
DOI:10.1016/j.foodcont.2021.108066
摘要
Consumer concern on the use of naturally-occurring antimicrobials from plants, microorganisms and animal sources continues to grow daily, mostly triggered by the increasing awareness about the risks associated with the use of synthetically manufactured additives and preservatives in the food industry. Natural compounds present in herbs- and spices-derived extracts, essential oils and other secondary metabolites from plants, bacteria and enzymes are currently gaining ground and are still largely underused. Their use as replacements for synthetic additives can open new frontiers in safety and quality preservation in food, as they are relatively safer and do not pose health risks to consumers. This review provides updated information on the use of preservative solutions from natural sources on foods, especially perishable ones, also discussing the use of new packaging technologies. Although the use of additive sources of natural origin has received increasing interest, some adverse effects on organoleptic properties may also result from its use. Thus, despite the latest advances, more studies are still needed on the optimization of the quantities to be used to effectively inhibit spoilage and pathogenic microorganisms without affecting the organoleptic properties of foods; otherwise, these natural food additives can be encapsulated for inclusion in foods as preservatives.
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