An overview of natural antimicrobials role in food

Aurelia Magdalena Pisoschi, Aneta Pop, Cecilia Georgescu, Violeta Turcuş, Neli Kinga Olah, E. Máthé

Research output: Contribution to journalReview article

32 Citations (Scopus)

Abstract

The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.

Original languageEnglish
Pages (from-to)922-935
Number of pages14
JournalEuropean Journal of Medicinal Chemistry
Volume143
DOIs
Publication statusPublished - Jan 1 2018

Fingerprint

Food Preservatives
Food safety
Proton-Motive Force
Food Safety
Biomolecules
Fungi
Protons
Rupture
Animals
Adenosine Triphosphate
Health
Membranes
Food
Enzymes
Adenosine Triphosphatases

Keywords

  • Antimicrobial peptides
  • Bacteriocins
  • Bacteriolytic enzymes
  • Biopreservation
  • Essential oils
  • Foodborne pathogens

ASJC Scopus subject areas

  • Pharmacology
  • Drug Discovery
  • Organic Chemistry

Cite this

An overview of natural antimicrobials role in food. / Pisoschi, Aurelia Magdalena; Pop, Aneta; Georgescu, Cecilia; Turcuş, Violeta; Olah, Neli Kinga; Máthé, E.

In: European Journal of Medicinal Chemistry, Vol. 143, 01.01.2018, p. 922-935.

Research output: Contribution to journalReview article

Pisoschi, Aurelia Magdalena ; Pop, Aneta ; Georgescu, Cecilia ; Turcuş, Violeta ; Olah, Neli Kinga ; Máthé, E. / An overview of natural antimicrobials role in food. In: European Journal of Medicinal Chemistry. 2018 ; Vol. 143. pp. 922-935.
@article{696621e22ce14d3ba4f92dece87658b2,
title = "An overview of natural antimicrobials role in food",
abstract = "The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.",
keywords = "Antimicrobial peptides, Bacteriocins, Bacteriolytic enzymes, Biopreservation, Essential oils, Foodborne pathogens",
author = "Pisoschi, {Aurelia Magdalena} and Aneta Pop and Cecilia Georgescu and Violeta Turcuş and Olah, {Neli Kinga} and E. M{\'a}th{\'e}",
year = "2018",
month = "1",
day = "1",
doi = "10.1016/j.ejmech.2017.11.095",
language = "English",
volume = "143",
pages = "922--935",
journal = "European Journal of Medicinal Chemistry",
issn = "0223-5234",
publisher = "Elsevier Masson SAS",

}

TY - JOUR

T1 - An overview of natural antimicrobials role in food

AU - Pisoschi, Aurelia Magdalena

AU - Pop, Aneta

AU - Georgescu, Cecilia

AU - Turcuş, Violeta

AU - Olah, Neli Kinga

AU - Máthé, E.

PY - 2018/1/1

Y1 - 2018/1/1

N2 - The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.

AB - The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.

KW - Antimicrobial peptides

KW - Bacteriocins

KW - Bacteriolytic enzymes

KW - Biopreservation

KW - Essential oils

KW - Foodborne pathogens

UR - http://www.scopus.com/inward/record.url?scp=85038000452&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85038000452&partnerID=8YFLogxK

U2 - 10.1016/j.ejmech.2017.11.095

DO - 10.1016/j.ejmech.2017.11.095

M3 - Review article

C2 - 29227932

AN - SCOPUS:85038000452

VL - 143

SP - 922

EP - 935

JO - European Journal of Medicinal Chemistry

JF - European Journal of Medicinal Chemistry

SN - 0223-5234

ER -