Application of natural antimicrobials for food preservation.

By B. Tiwari, V. Valdramidis, C. O'Donnell, K. Muthukumarappan, Paula Bourke, P. J. Cullen. Journal of Agricultural and Food Chemistry, 2009

851 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c2a1436c54f4c0446fbaabe3a3088f1e40d5fca7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Gyawali
2. S. Ibrahim
3. Corliss A. O'Bryan
4. J. R. Calo
5. Fiza Nazir
6. P. Negi
7. R. Salim
8. Zameer Hussain

In Nutrition and Dietetics

1. S. Ibrahim
2. P. Negi
3. M. Gänzle
4. M. Iriti

Citations in the corpus

• Biological Activities of Essential Oils: From Plant Chemoecology to Traditional Healing Systems (2017, background): “This is due to their well-studied biological effects which include antimicrobial [201,202], phsycoactive [202,203], and antidiabetic [204] activities, among others.”
• Natural products as antimicrobial agents (2014, background): “Pediocins have shown proven efficacy against both spoilage and pathogenic organisms, including L. monocytogenes, E. faecalis, S. aureus, and Clostridium perfringens (Juneja et al., 2012; Tiwari et al., 2009).”
• Essential oils as antimicrobials in food systems – A review (2015, background): “The production of off-flavor or strong odor limits the use of EOs as food preservatives to increase the safety and shelf life of food products (Bajpai et al., 2012; Friedly et al., 2009; Sokovi c et al., 2010; Sol orzano-Santos & Miranda-Novales, 2012; Tiwari et al., 2009).”
• Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. (2012, background): “…use of natural antimicrobials such as organic acids, essential oils, plant extracts, and bacteriocins could be a good alternative to ensure food safety (Burt, 2004; Cleveland et al., 2001; Holley and Patel 2005; Naidu, 2000; Raybaudi-Massilia et al., 2009; Serra et al., 2008; Tiwari et al., 2009).”
• Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity (2012, background): “associated with the addition of high concentrations of botanical extracts [35].”
• Effect of Essential Oils on Pathogenic Bacteria (2013, background): “Their effect depends on the amount of the compound present; at low concentrations, they can interfere with enzymes involved in the production of energy, and at higher concentrations, they can denature proteins [7].”
• Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases (2017, background): “…the inhibitory effect of these plant extracts to hydrophobicity characters of these plants extracts which enable them to react with protein of microbial cell membrane and mitochondria disturbing their structures and changing their permeability (Friedman et al., 2004; Tiwari et al., 2009).”
• Natural antimicrobials for food preservation (2017, positive): “The white lysozyme of hen eggs is a bacteriolytic enzyme widely reported for its antimicrobial application in food products (Tiwari et al ., 2009) [28] and commonly used as a preservative for meat, meat products, fish, fish products, milk and dairy products, and fruits and vegetables…”
• Exploring alternatives to antibiotics as health promoting agents in poultry - a review. (2016, background): “Plants like Neem, Ashwagandha, Guduchi, Noni etc., possess immunomodulatory properties and its effects are well documented (AbdElslam et al., 2013; Bhatt et al., 2013; Latheef et al., 2013a; Latheef et al., 2013b; Tiwari et al., 2014a; Tiwari et al., 2014b).”