Abstract:
The secondary metabolites that can be present in plants, animals, and microorganisms are natural antimicrobials. In natural antimicrobial research, however, plants, especially herbs and spices, are given more attention; this chapter focuses on new fruit and vegetable discoveries. In addition to bacteriocins, microorganisms which are used in food fermentation often develop various antimicrobial metabolites, including organic acids, hydrogen peroxide, ethanol, and diacetyl. Animal products such as tissue, milk and eggs contain various antimicrobial agents, mostly in the form of peptides (polypeptides). In certain cases, to be tested or added to food products, natural antimicrobials are extracted and purified. Extraction and purification can alter the chemical structure of and influence the functionality of natural antimicrobials. Thus, in order to avoid potential modification or degradation of active ingredients, an extraction method with minimal processing such as juice or mechanical direct extraction seems to be more promising. The behavior of natural antimicrobials may also be affected by the original source, harvest time and growth stage. These natural antimicrobial compounds could be affected by food components, processing, and storage in food applications. Growing consumer fears regarding chemical antimicrobials, on the other hand, and increasing resistance of pathogenic microbes have drawn the scientific community's attention to studies on the possible antimicrobial activity of natural products. Natural antimicrobials are normally recognized as safe and the most promising solution appears to It is for microbial resistance and might better meet the demands of consumers for healthy foods. Recent perspectives on the antimicrobial activities of natural plant products, extraction methods, modes of action and factors affecting antimicrobial activity have been addressed in this review article. |
