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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids
Published on: May 4, 2018
Naturally occurring antimicrobials for minimally processed foods
P Michael Davidson1, Faith J Critzer, T Matthew Taylor
1Department of Food Science & Technology, University of Tennessee, Knoxville, TN, USA. pmdavidson@utk.edu
Annual Review of Food Science and Technology
|December 19, 2012
Summary
Natural antimicrobials offer label-friendly food preservation, inhibiting spoilage and pathogens. This review covers their sources, efficacy, evaluation, and application in food systems.
Area of Science:
- Food Science
- Microbiology
- Natural Product Chemistry
Background:
- Growing demand for natural, label-friendly food preservation methods.
- Synthetic antimicrobials face scrutiny, driving research into alternatives.
- Natural antimicrobials offer potential for enhancing food quality, safety, and shelf life.
Purpose of the Study:
- To review the efficacy of natural antimicrobials against foodborne pathogens and spoilage organisms.
- To explore methods for evaluating natural antimicrobial effectiveness.
- To discuss the application of natural antimicrobials in food and novel delivery systems.
Main Methods:
- Literature review of scientific publications on natural antimicrobials in food.
- Analysis of studies detailing antimicrobial sources (animal, plant, microbial).
- Examination of research on evaluation techniques, food applications, and delivery systems.
Main Results:
- Natural antimicrobials derived from various sources demonstrate significant efficacy.
- Established methods exist for evaluating their antimicrobial activity.
- Successful applications in diverse food matrices are documented, alongside novel delivery strategies.
Conclusions:
- Natural antimicrobials are viable alternatives to synthetic preservatives.
- Further research into novel delivery systems can optimize their application.
- Integration with other food preservation hurdles enhances their effectiveness.
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