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Cited by 851Essential Oils and Antimicrobial ActivityAntimicrobial agents and applicationsProbiotics and Fermented Foods

Application of natural antimicrobials for food preservation

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Tiwari, Brijesh K., Valdramidis, Vasilis P., O’ Donnell, Colm P., Muthukumarappan, Kasiviswanathan, Bourke, Paula, Cullen, P. J.·2009·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf900668n
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Abstract

In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their effects on food organoleptic properties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin. These issues are considered in conjunction with the latest developments in the quantification of the minimum inhibitory (and noninhibitory) concentration of antimicrobials and/or their components. Natural antimicrobials can be used alone or in combination with other novel preservation technologies to facilitate the replacement of traditional approaches. Research priorities and future trends focusing on the impact of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design of efficient food preservation systems are also presented.

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    “Phenolic compounds, which are also present in the EOs, generally show antimicrobial activity against Gram-positive bacteria.”

    From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [7]

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Authors
Tiwari, B. K., Valdramidis, V. P., O’ Donnell, C. P., Muthukumarappan, K., Bourke, P., & Cullen, P. J.
Affiliations
  • University College Dublin (IE)
  • Dublin Institute of Technology (IE)
  • Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfied, Dublin 4, Ireland
Corresponding author
Cullen, P. J.
ORCID
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2009-06-23
Volume
57
Issue
14
Pages
5987-6000
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf900668n
OpenAlex
W2117097206
Cited by
851
References
237
Citations by year
2026: 26 · 2025: 39 · 2024: 47 · 2023: 52 · 2022: 74 · 2021: 70 · 2020: 76 · 2019: 64 · 2018: 65 · 2017: 72 · 2016: 55 · 2015: 49 · 2014: 46 · 2013: 29 · 2012: 34
FWCI
3.71
Type
journal article
Language
en
Open access
Licence
cc-by-nc-sa
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • Arrow - TU Dublin (Technological University Dublin) (submittedVersion, cc-by-nc-sa)
  • Arrow@dit (Dublin Institute of Technology) (submittedVersion, cc-by-nc-sa)
  • Arrow - TU Dublin (Technological University Dublin) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
natural antimicrobials, food preservation, pathogenic microorganisms, spoilage microorganisms, extraction methods, molecular weight, minimum inhibitory concentration, product formulation, storage conditions
MeSH terms
Animals, Anti-Infective Agents, Bacteria, Fishes, Food Preservation, Fungi, Microbial Sensitivity Tests, Milk, Oils, Volatile, Phenols, Plants, Edible, Plants, Medicinal, Poultry, Yeasts

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