In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables and cereal-based products where these compounds found application.

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Food applications of natural antimicrobial compounds

Essential oils from aromatic herbs as antimicrobial agents.

According to the UN Food and Agriculture Organization, aquaculture is growing more rapidly than all other animal food-production sectors (www.fao.org). Its contribution to global supplies of several species of fish, crustaceans and mollusks increased from 3.9% of total production by weight in 1970 to 33% in 2005. It has been estimated that fisheries and aquaculture supplied the world with about 110 million metric tons of food fish per year (FAO, State of World Fisheries and Aquaculture 2010.), providing a per capita supply of 16.7 kg (live weight equivalent). Of this supply, 47% is derived from aquaculture production. However, this production is hampered by unpredictable mortalities that may be due to negative interactions between fish and pathogenic bacteria. To solve this problem, farmers frequently use antibiotic compounds to treat bacterial diseases (Cabello 2006).

/pdf/antibiotics-in-aquaculture-use-abuse-and-alternatives-217n7bw94b.pdf

Antibiotics in Aquaculture – Use, Abuse and Alternatives

Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed.

https://www.utm.mx/postgrado/MCPNyAl/Evaluacion2014/C1-Estructura%20y%20personal%20academico/1.2%20Proceso%20de%20ensenianza-aprendizaje/1.2.2%20Evaluacion%20del%20desempenio%20academico/Procesadodealimentos/Articulos/fer-2011-1.pdf

Use of Essential Oils in Bioactive Edible Coatings: A Review

Advances in ingredient and processing systems for meat and meat products.

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.

The present study examined the effect of natural antimicrobials: Ethylenediaminetetraacetate (EDTA), lysozyme, rosemary and oregano oil and their combinations, on the shelf-life of semi cooked coated chicken fillets stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. The treatments of semi cooked coated chicken fillets examined in the present study were the following: Air-packaged (A, control samples), vacuum-packaged (VP), VP with EDTA–lysozyme solution 1.50% w/w, (VP + EL), VP with rosemary oil 0.20% v/w, (VP + R), VP with oregano oil 0.20% v/w, (VP + O), VP with EDTA–lysozyme solution and rosemary oil (VP + EL + R) and finally VP with EDTA–lysozyme and oregano oil (VP + EL + O). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the antimicrobial combinations examined in the present study, the treatments VP + EL + R and VP + EL + O were the most effective against the growth of Gram-negative, Gram-positive bacteria, and to a lesser extent on yeasts. Based on both microbiological (TVC data) and sensory (taste attribute) analyses, treatments: VP and VP + O gave a shelf life extension of 6 days, whereas treatments VP + EL + R and VP + EL + O produced a shelf-life extension of 7–8 days, as compared to the control samples. Industrial Relevance The present research has highlighted the use of natural antimicrobial treatment combinations, including: EDTA, lysozyme, rosemary and oregano oil and their combinations, in the extension of shelf-life of semi cooked coated chicken fillets stored under vacuum packaging at 4 °C for a period of 18 days. Establishing, the determination of the shelf-life of fresh poultry and products represents a challenge for food companies as poultry meat has a short shelf-life, which causes substantial practical problems for its distribution. Therefore, knowledge of natural preservatives, that can be used as alternatives to chemical additives, that could extend the products' shelf life can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study has shown that combinations of natural antimicrobials can extend the shelf-life of the product.

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation

The present work evaluated the effect of modified atmosphere packaging (MAP) on quality characteristics and shelf-life extension of the whey cheese “Myzithra Kalathaki” using microbiological, chemical and sensory analyses. Myzithra cheese was packaged in four different atmospheres: vacuum, 20% CO2/80% N2 (M1), 40% CO2/60% N2 (M2) and 60% CO2/40% N2 (M3); identical cheese samples were packaged in air, taken as controls. All cheese samples were kept under refrigeration (4±0.5 °C) for 45 days. Of the four atmospheres, the M2 and M3 gas mixtures were the most effective for inhibiting growth of aerobic microflora and psychrotrophs in cheese samples until days 40 and 33 of refrigerated storage, respectively. Lactic acid bacteria (LAB) were part of the cheese microflora becoming dominant toward the end of the storage period regardless of packaging conditions. Enterobacteriaeceae were also part of the cheese microflora being effectively inhibited after day 35 of storage. Molds and yeasts were also totally inhibited by MAP (M2 and M3) gas mixtures throughout the entire storage period. Of the chemical quality indices determined, lipid oxidation varied below 0.005 absorbance at 532 nm for all treatments, except control samples for which absorbance values of 0.02 were recorded after 35 days of storage. Lipolysis did not vary significantly with type of packaging treatment while proteolysis values showed and increasing trend up to day 25 of storage and then decreased toward the end of the storage period. Sensory evaluation (odour and taste) showed that Myzithra cheese packaged under MAP (M2 and M3) retained good sensory characteristics for 30 days of storage while control samples were sensorily unacceptable after 10–12 days of storage.

A. Ntzimani

Papers

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation

Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging

Effect of chitosan and thyme oil on a ready to cook chicken product.

Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.