Antimicrobial properties of phenolic antioxidants and lipids

Abstract

Phenolic compound food additives have antimicrobial properties and prevent rancidity. Environmental factors including pH and temperature influence the effectiveness of the antimicrobial functions, which may result from action on the cytoplasmic membrane of the microorganisms or from destruction or inactivation of essential enzyme or genetic material. Antioxidants are not as effective in food systems as in broth or agar systems, and it is unlikely that they alone could control microbial growth in foods. Several lipids used as food emulsifiers have antimicrobial properties that seem to alter the bacterial cell membrane. Monolaurin has the greatest potential because of its: antimicrobial properties; use as an emulsifier; low oral toxicity; and anticaries and antitumor activity. However, it could enhance spoilage or poisoning by Gram-negastive bacteria due to its specificity toward Gram-positive bacteria. Short-chain fatty acids can also result in undesirable off-flavors. (kbc)