Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

144
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
144
Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

22.6K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
22.6K
Radical Autoxidation01:20

Radical Autoxidation

2.2K
The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
2.2K
Products of the Citric Acid Cycle00:53

Products of the Citric Acid Cycle

99.5K
The cells of most organisms—including plants and animals—obtain usable energy through aerobic respiration, the oxygen-requiring version of cellular respiration. Aerobic respiration consists of four major stages: glycolysis, pyruvate oxidation, the citric acid cycle, and oxidative phosphorylation. The third major stage, the citric acid cycle, is also known as the Krebs cycle or tricarboxylic acid (TCA) cycle.
99.5K
Biological Methods for Microbial Control01:28

Biological Methods for Microbial Control

160
Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
160
Chemical Agents for Microbial Control01:27

Chemical Agents for Microbial Control

155
Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...
155

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Strategies for Advanced Production: A Review of the Use of AI in the Dairy Industry.

Animals : an open access journal from MDPI·2026
Same author

Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance.

Foods (Basel, Switzerland)·2026
Same author

On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties.

Foods (Basel, Switzerland)·2026
Same author

Feasibility of Using <i>Tenebrio molitor</i> Larvae as an Alternative Protein Source.

Foods (Basel, Switzerland)·2025
Same author

Functional Fat Substitution With Black Cumin (Nigella sativa) Oil to Improve the Nutritional Profile of Traditional Polish Wild Boar Sausages.

Animal science journal = Nihon chikusan Gakkaiho·2025
Same author

Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (<i>Ipomea batata</i>) Using Sonotrode Ultrasound-Assisted Extraction.

Foods (Basel, Switzerland)·2025

Related Experiment Video

Updated: Aug 13, 2025

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

6.5K

Bioactive Compounds from Fruits as Preservatives.

Paulo E S Munekata1, Mirian Pateiro1, Rubén Domínguez1

  • 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.

Foods (Basel, Switzerland)
|January 21, 2023
PubMed
Summary

Fruit-derived bioactive compounds like polyphenols, betalains, and terpenes offer natural antioxidant and antimicrobial properties. These compounds, found in fruit extracts and essential oils, can preserve food quality and extend shelf life, supporting clean-label product development.

Keywords:
bakery productsbetalainsdairy productsfish productsmeat productspolyphenolssafetyshelf lifespoilageterpene

More Related Videos

Design and Optimization Strategies of a High-Performance Vented Box
14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.2K
Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
07:05

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

1.8K

Related Experiment Videos

Last Updated: Aug 13, 2025

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
06:47

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

Published on: December 5, 2020

6.5K
Design and Optimization Strategies of a High-Performance Vented Box
14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.2K
Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
07:05

Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques

Published on: August 23, 2024

1.8K

Area of Science:

  • Food Science and Technology
  • Natural Product Chemistry
  • Microbiology

Background:

  • The food industry increasingly seeks natural alternatives to synthetic preservatives for clean-label products.
  • Fruits are rich sources of bioactive compounds with potential health benefits and preservative functions.
  • Understanding these compounds' properties is crucial for developing effective natural food preservation strategies.

Purpose of the Study:

  • To review the main bioactive compounds in fruits (polyphenols, betalains, terpenes).
  • To summarize their in vitro antioxidant and antimicrobial activities.
  • To discuss their application as natural preservatives in various food systems.

Main Methods:

  • Literature review of studies on fruit bioactive compounds and their applications.
  • Analysis of in vitro antioxidant and antimicrobial data from scientific literature.
  • Examination of research on the use of fruit extracts and essential oils in food preservation.

Main Results:

  • Key bioactive compounds identified include polyphenols, betalains, and terpenes from various fruit parts (skin, pulp, seeds).
  • Significant in vitro antioxidant activity demonstrated by extracts from dates, jabuticaba, grapes, and olives.
  • Antimicrobial activity shown by fruit extracts and essential oils against bacteria (e.g., E. coli) and fungi (e.g., P. digitatum).

Conclusions:

  • Fruit-derived bioactive compounds possess valuable antioxidant and antimicrobial properties for food preservation.
  • Incorporation into food matrices, films, or coatings can enhance microbial stability and slow degradation.
  • Further research is needed to optimize their use in meat and dairy products for healthier food development.