Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives

被引：1
作者：
Yarmolinsky, Ludmila [1 ]
Nakonechny, Faina [2 ]
Haddis, Tigabu [2 ]
Khalfin, Boris [1 ]
Dahan, Arik [1 ]
Ben-Shabat, Shimon [1 ]
机构：
[1] Ben Gurion Univ Negev, Fac Hlth Sci, IL-8410501 Beer Sheva, Israel
[2] Ariel Univ, Dept Chem Engn, IL-4070000 Ariel, Israel
来源：
MOLECULES | 2024年 / 29卷 / 24期
关键词：
phytochemicals; photosensitizers; natural products; food safety; food conservation; ANTIBACTERIAL ACTIVITY; ESSENTIAL OILS; ESCHERICHIA-COLI; SODIUM BENZOATE; MECHANISM; MEMBRANE; PEPTIDES; PRODUCTS; PHOTOSENSITIZATION; INACTIVATION;
D O I：
10.3390/molecules29245830
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Antimicrobial compounds of natural origin are of interest because of the large number of reports regarding the harmfulness of food preservatives. These natural products can be derived from plants, animal sources, microorganisms, algae, or mushrooms. The aim of this review is to consider known antimicrobials of natural origin and the mechanisms of their action, antimicrobial photodynamic technology, and ultrasound for disinfection. Plant extracts and their active compounds, chitosan and chitosan oligosaccharide, bioactive peptides, and essential oils are highly potent preservatives. It has been experimentally proven that they possess strong antibacterial capabilities against bacteria, yeast, and fungi, indicating the possibility of their use in the future to create preservatives for the pharmaceutical, agricultural, and food industries.
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页数：17
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