TY - JOUR
T1 - Plant extracts as antimicrobials in food products: Types
AU - Gyawali, Rabin
AU - Hayek, Saeed
AU - Ibrahim, SA
PY - 2015/1/1
Y1 - 2015/1/1
N2 - In recent years, the food industry has faced the challenge of utilizing more naturally occurring food antimicrobials in order to reduce the use of synthetic chemical preservatives in food systems. Spices, herbs, and their extract are rich in polyphenols, flavonoids, terpenoids, and other volatile compounds that significantly support antimicrobial activities. This chapter discusses the antimicrobial properties of plant extracts, herbs, and spices, and their essential oils. In addition, we have also highlighted the potential effects of plant extracts in the presence of minerals on the growth of pathogenic microorganisms.
AB - In recent years, the food industry has faced the challenge of utilizing more naturally occurring food antimicrobials in order to reduce the use of synthetic chemical preservatives in food systems. Spices, herbs, and their extract are rich in polyphenols, flavonoids, terpenoids, and other volatile compounds that significantly support antimicrobial activities. This chapter discusses the antimicrobial properties of plant extracts, herbs, and spices, and their essential oils. In addition, we have also highlighted the potential effects of plant extracts in the presence of minerals on the growth of pathogenic microorganisms.
KW - Antimicrobials
KW - Essential oils
KW - GRAS (generally recognized as safe)
KW - Herbs
KW - Minerals
KW - Plant extracts
KW - Spices
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84942864779&origin=inward
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84942864779&origin=inward
U2 - 10.1016/B978-1-78242-034-7.00002-5
DO - 10.1016/B978-1-78242-034-7.00002-5
M3 - Article
SP - 31
EP - 47
JO - Handbook of Natural Antimicrobials for Food Safety and Quality
JF - Handbook of Natural Antimicrobials for Food Safety and Quality
ER -