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Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality
Sommario
- Related titles
- List of contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- 1. The use of natural antimicrobials in food: an overview
- 1.1. Introduction
- 1.2. Types of natural antimicrobials: animal sources
- 1.3. Types of natural antimicrobials: plant sources
- 1.4. Types of natural antimicrobials: microbial sources
- 1.5. Challenges to application of natural antimicrobials to foods
- 1.6. Application of natural antimicrobials
- 1.7. Conclusions
- Part One. Types
- 2. Plant extracts as antimicrobials in food products: types
- 2.1. Introduction
- 2.2. Herbs, spices, and plant extracts as antimicrobials
- 2.3. Essential oils
- 2.4. Plant extracts in combination with minerals
- 2.5. Conclusion
- 3. Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications
- 3.1. Introduction
- 3.2. Mechanisms of action of plant extracts
- 3.3. Plant extracts and antibiotic resistance
- 3.4. Extraction methods to maximize antimicrobial properties
- 3.5. Response of Gram-positive and Gram-negative bacteria to plant extracts
- 3.6. Applications of plant extracts in food products
- 3.7. Conclusion
- 4. Bacteriophages as antimicrobials in food products: history, biology and application
- 4.1. Introduction
- 4.2. Research into bacteriophages
- 4.3. Biology of bacteriophages
- 4.4. Bacteriophages as biocontrol agents in food
- 4.5. The use of phage endolysins as biocontrol agents in food
- 4.6. Combining bacteriophages with other preservation techniques to enhance food safety
- 5. Bacteriophages as antimicrobials in food products: applications against particular pathogens
- 5.1. Introduction
- 5.2. Bacteriophages to control Gram-negative food-borne pathogens
- 5.3. Bacteriophages to control Gram-positive food-borne pathogens
- 5.4. Conclusion and future trends
- 6. Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action
- 6.1. Introduction
- 6.2. Characteristics of lactic acid bacteria (LAB)
- 6.3. Carbohydrate metabolism in LAB
- 6.4. Effects of culture preparation and storage techniques on LAB
- 6.5. Antimicrobial compounds produced by LAB: organic acids, diacetyl, and hydrogen peroxide
- 6.6. Antimicrobial compounds produced by LAB: bacteriocins
- 6.7. Conclusions
- 7. Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications
- 7.1. Introduction
- 7.2. Screening lactic acid bacteria (LAB) for antimicrobial activity
- 7.3. Regulatory framework governing the use of LAB in food
- 7.4. Methods for using LAB as biopreservatives in food
- 7.5. Use of LAB in the biopreservation of particular food products and as a biosanitizer
- 7.6. Conclusions
- 8. Chitosan as an antimicrobial in food products
- 8.1. Introduction
- 8.2. Overview of antimicrobial activity of chitosan
- 8.3. Mechanism of action
- 8.4. Effects of molecular structure
- 8.5. Effects of environmental conditions
- 8.6. Current applications and future trends
- Part Two. Processing
- 9. Evaluating natural antimicrobials for use in food products
- 9.1. Introduction
- 9.2. The advantages of using antimicrobials in food preservation
- 9.3. The use of natural antimicrobials in food preservation
- 9.4. Combining antimicrobials with other preservation techniques
- 9.5. Factors affecting the biocidal activity of natural antimicrobials
- 9.6. The regulation of natural antimicrobials
- 9.7. Conclusion
Relazione
"...focuses on new developments to enhance the quality, safety, applications, and effectiveness of natural antimicrobials in food." -- IFIS
