Journal ArticleDOI
Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols
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TLDR
This review summarises industrially interesting antimicrobial bioactivities as well as their mechanisms of action for three main types of plant nutraceuticals, namely terpenoids, polyphenols and thiols, which are important constituents of plant essential oils with a broad range of antimicrobial effects.About:
This article is published in International Journal of Antimicrobial Agents.The article was published on 2018-09-01. It has received 161 citations till now. The article focuses on the topics: Antimicrobial.read more
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Essential oils: A promising eco-friendly food preservative
TL;DR: This review aims to provide an overview of current knowledge about EOs food preservative properties with special emphasis on their antibacterial activities and to support their uses as natural, eco-friendly, safe and easily biodegradable agents for food preservation.
Journal ArticleDOI
Inhibition of Key Citrus Postharvest Fungal Strains by Plant Extracts In Vitro and In Vivo: A Review.
TL;DR: This article will highlight plant-derived fungicides and chemical constituents that aim to inhibit P. digitatum and P. italicum in vitro and in vivo and suggest coatings enriched with plant extracts could be good alternative methods for citrus fruits preservation.
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Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products
Silvia Del Carmen Beristain-Bauza,Paola Hernández-Carranza,Teresa Soledad Cid-Pérez,Raúl Avila-Sosa,Irving Israel Ruiz-López,Carlos Enrique Ochoa-Velasco +5 more
TL;DR: An updated overview of the main bioactive compounds of ginger, its potential application, and toxicity as an antimicrobial in food products is provided.
Journal ArticleDOI
Essential Oils and Their Application in Food Safety
TL;DR: In this paper, a detailed overview on essential oils for preservation of stored foods against bacteria, fungi and mycotoxins of antimicrobial plant based food preservatives, their along with specialized mechanism mode of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
Journal ArticleDOI
Nutraceuticals in Neurological Disorders.
Rashita Makkar,Tapan Behl,Simona Bungau,Gokhan Zengin,Vineet Mehta,Arun Kumar,Sahab Uddin,Ghulam Md Ashraf,Mohamed M. Abdel-Daim,Sandeep Arora,Roxana Oancea +10 more
TL;DR: An association between food habits and the individual lifestyle with neurodegeneration has been manifested, thereby proposing the role of nutraceuticals as prophylactic treatment for neurological interventions.
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Journal ArticleDOI
Essential oils: their antibacterial properties and potential applications in foods--a review.
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
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Foodborne Illness Acquired in the United States—Major Pathogens
Elaine Scallan,Robert M. Hoekstra,Frederick J. Angulo,Robert V. Tauxe,Marc-Alain Widdowson,Sharon L. Roy,Jeffery L. Jones,Patricia M. Griffin +7 more
TL;DR: Each year, 31 pathogens caused 9.4 million episodes of foodborne illness, resulting in 55,961 hospitalizations and 1,351 deaths in the United States.
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Biological effects of essential oils - A review
TL;DR: Findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.
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Antimicrobial agents from plants: antibacterial activity of plant volatile oils.
H. J. D. Dorman,Stanley G. Deans +1 more
TL;DR: The volatile oils of black pepper, clove, and thyme exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
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A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol.
TL;DR: The minimum inhibitory concentration of oregano essential oil and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique.