Natural Preservatives from Plant in Cheese Making
Animals, 2020 Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food.
Mena Ritota, Pamela Manzi
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Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review
Frontiers in Nutrition, 2022 The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been
Mojtaba Yousefi +4 more
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Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
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Bacteriocin-mediated food preservation in conjugation with silver nanoparticles: A green approach
Food Chemistry Advances, 2023 Food spoilage is a major issue in the food sector, posing financial and health risks. New preservation methods have emerged to prolong shelf life and prevent spoilage.
Atanu Manna, Rittick Mondal
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Antibacterial Effects of the Essential Oils of CommonlyConsumed Medicinal Herbs Using an In Vitro Model. [PDF]
, 2010 The chemical composition and antibacterial activity of essential oils from 10 commonly consumed herbs: Citrus aurantium, C. limon, Lavandula angustifolia, Matricaria chamomilla, Mentha piperita, M.
Brkic, D. +4 more
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Microencapsulation of Natural Food Antimicrobials: Methods and Applications
Applied Sciences, 2022 The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial ...
Noushin Eghbal +5 more
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Food additives: Sodium benzoate, potassium sorbate, azorubine, and tartrazine modify the expression of NFκB, GADD45α, and MAPK8 genes [PDF]
, 2016 It has been reported that some of the food additives may cause sensitization, inflammation of tissues, and potentially risk factors in the development of several chronic diseases.
Budán, F +9 more
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Application of natural preservatives in functional foods
Food Materials ResearchThe use of natural preservatives has a long history, dating back centuries when traditional medicine relied on plant-based and other natural compounds to enhance food stability and safety.
Sanaz Malek, Masoumeh Moslemi
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International Journal of Electrochemical Science, 2021 An efficient method for sample treatment with solid phase extraction (SPE) and separation of components by capillary electrophoresis (CE) for simultaneous determination of nine preservatives in food samples was established. During the SPE, the effects of
Wenjuan Zhang +4 more
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Organic hospital food is desired by patients and engages the kitchen [PDF]
, 2007 In December 2005 a questionnaire survey was conducted at the University Hospital in Trondheim, Norway. Patients and personnel expressed that food is important for their health and well-being.
Behrens, Gesine +2 more
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