Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

By R. Holley, D. Patel. 2005

1,042 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/dfca6b01e17398ccc6ad4ca5881e96925f1efdcc

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In Biochemistry

In Food Science

In Insect Science

Citations in the corpus

Dose–response effects of essential oils on in vitro fermentation activity of the rumen microbial population (2008, background): “In general, gram-positive bacteria are more susceptible than gram-negative bacteria to antimicrobial effects of EO (Holley and Patel, 2005).”
Development of Edible Films and Coatings with Antimicrobial Activity (2011, background): “There is abundant scientific evidence in relation to the effectiveness of EOs fractions of many spices and herbs and their components as antimicrobial, antifungal, and antiviral compounds (Burt 2004; Dorman and Deans 2000; Holley and Patel 2005; Lozina et al. 2006; Moreira et al. 2005; Valero and Fr”
Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage (2007, background): “613 subject has been extensively discussed in the literature by numerous papers (see the review papers of Burt (4); Holley and Patel (15)).”
Antimicrobial herb and spice compounds in food. (2010, methodology): “Spices and herbs, which were originally added for improving taste, can also naturally and safely improve shelf life of food products (Holley & Patel, 2005).”
Antimicrobial Activity of Cinnamaldehyde and Eugenol and Their Activity after Incorporation into Cellulose‐based Packaging Films (2012, background): “Because of the perceived lower risk to the consumer, the use of naturally derived AM additives is of increasing interest.(4,11) Recently, antimicrobial packaging films have been increasingly investigated for antimicrobial activities.”
Control of Salmonella in foods by using essential oils: A review (2012, methodology): “Following these assays, the PEOs directly come in the contact of test organism, and the inhibitory effect is defined directly or by measuring the physical properties (Angioni et al., 2004; Benkeblia, 2004; Burt, 2004; Holley & Patel, 2005; Lopez et al., 2005).”
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).”
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract (2013, background): “…bacteria (Guarda et al., 2011; Periago et al., 2004), fungi (Guarda et al., 2011; Daferera et al., 2003) and yeasts (Guarda et al., 2011; Arora and Kaur, 1999), showing a high potential to improve the shelf-life and safety of perishable foods (Holley and Patel, 2005; Martínez-Romero et al., 2007).”