Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

被引：71

作者：

Alberto Ortega-Ramirez, Luis ^{[1
]}

Rodriguez-Garcia, Isela ^{[1
]}

Manuel Leyva, Juan ^{[1
]}

Reynaldo Cruz-Valenzuela, Manuel ^{[1
]}

Adriana Silva-Espinoza, Brenda ^{[1
]}

Gonzalez-Aguilar, Gustavo A. ^{[1
]}

Siddiqui, Md Wasim ^{[2
]}

Fernando Ayala-Zavala, Jesus ^{[1
]}

机构：

[1] CIAD AC, Hermosillo 83000, Sonora, Mexico

[2] Bihar Agr Univ, Dept Food Sci & Technol, Bhagalpur 813210, Bihar, India

来源：

JOURNAL OF FOOD SCIENCE | 2014年 / 79卷 / 02期

关键词：

food safety; natural products; phenolic compounds; terpenes; MEXICAN TRADITIONAL MEDICINE; AIRWAY SMOOTH-MUSCLE; FRESH-CUT FRUITS; IN-VITRO; CHENOPODIUM-AMBROSIOIDES; ANTIBACTERIAL ACTIVITY; AERIAL PARTS; SALMONELLA-ENTERICA; LIPID-PEROXIDATION; PHENOLIC-COMPOUNDS;

D O I：

10.1111/1750-3841.12341

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Many food preservation strategies can be used for the control of microbial spoilage and oxidation; however, these quality problems are not yet controlled adequately. Although synthetic antimicrobial and antioxidant agents are approved in many countries, the use of natural safe and effective preservatives is a demand of food consumers and producers. This paper proposes medicinal plants, traditionally used to treat health disorders and prevent diseases, as a source of bioactive compounds having food additive properties. Medicinal plants are rich in terpenes and phenolic compounds that present antimicrobial and antioxidant properties; in addition, the literature revealed that these bioactive compounds extracted from other plants have been effective in food systems. In this context, the present hypothesis paper states that bioactive molecules extracted from medicinal plants can be used as antimicrobial and antioxidant additives in the food industry.

引用

页码：R129 / R137

页数：9

共 104 条

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