Topic
Food Preservatives
About: Food Preservatives is a research topic. Over the lifetime, 655 publications have been published within this topic receiving 22959 citations.
Papers published on a yearly basis
Papers
More filters
Book•
01 Jan 2013
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
Abstract: Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index
1,872 citations
TL;DR: An overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents is provided, and research avenues that can facilitate implementation of essential oil constituents as natural preservatives in foods are identified.
Abstract: Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.
1,509 citations
Book•
01 Jan 2004
TL;DR: This article discusses US mycologists win prestigious awards in the Netherlands, Mold testing and identification services, and an update on the genus Chaetomium Lichen Biology Peronosporaceae of Korea.
Abstract: INTRODUCTION TO FOOD AND AIRBORN FUNGI , INTRODUCTION TO FOOD AND AIRBORN FUNGI , کتابخانه مرکزی دانشگاه علوم پزشکی تهران
1,254 citations
TL;DR: The use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties.
1,087 citations
TL;DR: The mode of action of both chemical and biological (nature-derived) preservatives and the stress response mechanisms induced by these compounds in microorganisms of concern to the food industry are discussed.
1,003 citations