Natural Compounds And Novel Sources Of Antimicrobial Agents For Food Preservation And Biofilm Control
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Natural Compounds And Novel Sources Of Antimicrobial Agents For Food Preservation And Biofilm Control
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Author : Lizziane Kretli Winkelströter
language : en
Publisher: Frontiers Media SA
Release Date : 2022-04-22
Natural Compounds And Novel Sources Of Antimicrobial Agents For Food Preservation And Biofilm Control written by Lizziane Kretli Winkelströter and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-22 with Science categories.
Natural Compounds As Antimicrobial Agents
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Author : Carlos M. Franco
language : en
Publisher: MDPI
Release Date : 2020-12-02
Natural Compounds As Antimicrobial Agents written by Carlos M. Franco and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-02 with Science categories.
The world is full of plants and animals that have their own defenses, producing various substances in their daily fight against bacteria, fungi, or other agents. These products are alternatives to conventional antimicrobials that have a poor reputation with consumers. Many of these compounds are well known; however, the multiple types of structures together with the variable responses depending of the type of biocontrol needed in a wide range of applications, such as clinical, agricultural, general hygiene, and food, necessitates the continuous search for specific applications and the continuous study of how to use these substances. The present book provides a summary of reviews and original research works that explore the multiple alternatives for the use of these compounds.
Antimicrobials In Food Science And Technology
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Author : Arti Gupta
language : en
Publisher: CRC Press
Release Date : 2023-11-20
Antimicrobials In Food Science And Technology written by Arti Gupta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-20 with Science categories.
The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food, covering antimicrobials derived from microbial sources, animal-derived products, plants, and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition, it also provides a variety of photographs, diagrams, and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described, emphasizing collaborative measures of control. Advanced topics in the volume include food processing, food security, preservation, nutritional analysis, quality control, and maintenance as well as good manufacturing practices in the food industries. Students, research scientists, academicians, and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology, food microbiology, fermentation technology, ethnopharmacology, toxicology, microbial/medicinal plant products, and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials, natural and synthetic, with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection
Novel Strategies To Improve Shelf Life And Quality Of Foods
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Author : Santosh K. Mishra
language : en
Publisher: CRC Press
Release Date : 2020-11-25
Novel Strategies To Improve Shelf Life And Quality Of Foods written by Santosh K. Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Cooking categories.
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.
Natural Compounds In Food Safety And Preservation
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Author : Susana Ferreira
language : en
Publisher: Frontiers Media SA
Release Date : 2021-11-03
Natural Compounds In Food Safety And Preservation written by Susana Ferreira and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-03 with Medical categories.
Microbial Control And Food Preservation
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Author : Vijay K. Juneja
language : en
Publisher: Springer
Release Date : 2018-01-23
Microbial Control And Food Preservation written by Vijay K. Juneja and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-23 with Science categories.
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Food Preservation
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Author : Alexandru Grumezescu
language : en
Publisher: Academic Press
Release Date : 2016-08-31
Food Preservation written by Alexandru Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-31 with Technology & Engineering categories.
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety
Natural Antimicrobial Systems And Food Preservation
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Author : V. M. Dillon
language : en
Publisher: C A B International
Release Date : 1994
Natural Antimicrobial Systems And Food Preservation written by V. M. Dillon and has been published by C A B International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.
Ecological concepts of food preservation. Lactoperoxidase and lactoferin. Lysozyme ovotransferrin and avidin. Nisin. Bacteriocins of starter culture bacteria. Antimicrobial properties of spices and their essential oils. Antimicrobial compounds in food plants. Antimicrobial properties of vegetable and fish oils. Antimicrobial agents associated with insects. Biocontrol of undesirable microorganisms in food. Future prospects for natural antimicrobial food preservation systems.
Natural And Bio Based Antimicrobials For Food Applications
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Author : Xuetong Fan
language : en
Publisher: ACS Symposium
Release Date : 2019-06-03
Natural And Bio Based Antimicrobials For Food Applications written by Xuetong Fan and has been published by ACS Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-03 with Science categories.
It is estimated that foodborne microorganisms in the United States cause 48 million sicknesses, 128,000 hospitalizations and 3,000 deaths each year. Food spoilage due to decay-causing microorganisms is also an issue in both developing and developed countries with 30-40% annual loss of fruits and vegetables. Synthesized antimicrobials (preservatives) are commonly used by the food industry to enhance microbial safety and increase shelf-life. However, food and agricultural industries are experiencing a lack of potent antimicrobial agents to secure the safety and maintain the quality of food products. Some synthetic preservatives may produce harmful by-products and damage the environment. There is also increasing incidence of antibiotics-resistant pathogens which has drawn great concern from the scientific communities and public health professionals. Therefore, there is increasing interest in the use of natural antimicrobials to enhance microbial safety, reduce spoilage and extend the shelf life of food. Natural antimicrobials are from plants, microorganisms and animals. They cover a wide variety of compounds including phenolics, terpenes, bacteriocins, peptides, proteins, natural polymers, fatty acids (lipids), and organic acids. Overall reviews of well-known natural or bio-based antimicrobials are first presented. The book then discusses antimicrobials of plant sources and their applications in foods and animal health. A number of chapters address the combinations of natural antimicrobials with non-thermal processing technologies to achieve additive and synergistic effects. The use of natural antimicrobials in packaging and coating, as well as both well-studied and novel biobased antimicrobials are discussed. Furthermore, the needs for toxicological evaluations of natural and bio-based antimicrobials are presented and protocols are recommended. Moreover, there is discussion in many of the chapters on the modes of action, mechanisms, and industrial aspects of applying natural or bio-based antimicrobials.
Essential Oils As Antimicrobial Agents In Food Preservation
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Author : Jian Ju
language : en
Publisher: CRC Press
Release Date : 2023-03-27
Essential Oils As Antimicrobial Agents In Food Preservation written by Jian Ju and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-27 with Technology & Engineering categories.
Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives, irradiation, cold storage, heat treatment and controlled atmosphere storage. But with disadvantages in irradiation, cold storage, heat treatment and controlled atmosphere storage, chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green, safe and sustainable products, it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts, food preservation experts, food safety experts, food technicians and students. Features: Summarizes the application strategy and safety of essential oil in the field of food preservation Describes the synergistic antibacterial effect of essential oil and antimicrobial agents Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi, foodborne bacteria, viruses and insects Analyzes the antimicrobial activity of essential oil in gas phase The book discusses how as a natural antimicrobial and antioxidant, essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat, it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.