期刊
FOODS
卷 10, 期 10, 页码 -出版社
MDPI
DOI: 10.3390/foods10102469
关键词
plant polyphenols; antibacterial; foodborne pathogens; food preservation
资金
- Shanghai Agriculture Applied Technology Development Program, China [2020-02-08-00-08-F01487]
- National Natural Science Foundation of China [31972169, 32001798]
Plant polyphenols are considered as suitable alternative natural preservatives, but their use in the food industry is hindered by various limitations such as low solubility and stability, lack of standardization, and undesirable organoleptic properties. New approaches are being proposed to overcome these hurdles.
Natural alternatives replacing artificial additives have gained much attention in the consumer's view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.
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