Food applications of natural antimicrobial compounds

TLDR

Natural antimicrobial compounds are increasingly employed in food and biomedical contexts, with direct addition being common while alternative methods such as dipping, spraying, and coating are explored to preserve activity. This review aims to provide an overview of the application of natural compounds in the food sector. It compiles case studies across meat, fish, dairy, minimally processed fruits and vegetables, and cereal products where these compounds have been applied.

Abstract

In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables and cereal-based products where these compounds found application.