Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #349942
Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Microbial and Chemical Food Safety

Title: A review: Natural and bio-based antimicrobials for food applications

Author
item Fan, Xuetong
item Ngo, Helen
item WU, CHANGQING - University Of Delaware

Submitted to: American Chemical Society
Publication Type: Book / Chapter
Publication Acceptance Date: 3/22/2018
Publication Date: 9/5/2018
Citation: Fan, X., Lew, H.N., Wu, C. 2018. A review: Natural and bio-based antimicrobials for food applications.In: Fan, X., Ngo, H., Wu, C. (eds.), Natural and Bio-based Antimicrobials for Food Applications, Washington DC: ACS Publications. pp:1-24.

Interpretive Summary:

Technical Abstract: Natural antimicrobials, from plants, microorganisms and animals, cover a wide variety of compounds including phenolics, terpenes, bacteriocins, peptides, enzymes/proteins, natural polymers, fatty acids (lipids), organic acids and mixtures of bioactive compounds such as essential oils and plant extracts. Bio-based antimicrobials are modified, or synthesized from chemicals obtained from biological sources. This review discusses major types of natural and bio-based antimicrobials, inactivation mechanisms against microorganisms, structure-effect relationship, considerations for commercial application and future research needs.