Silva Aurora, Silva Sofia A, Lourenço-Lopes C, Jimenez-Lopez C, Carpena M, Gullón P, Fraga-Corral M, Domingues V F, Barroso M Fátima, Simal-Gandara J, Prieto M A
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain.
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal.
Antibiotics (Basel). 2020 Oct 17;9(10):712. doi: 10.3390/antibiotics9100712.
The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.
寻找食物资源在人类历史上一直存在。如今，寻找天然且安全的食物供应至关重要。因此，人们对用于替代合成添加剂的环保型和天然产品重新产生了兴趣。此外，食品在获取和分销过程中的微生物污染仍是一个卫生问题，食品行业的一个重要目标是避免食品污染及其相关的食源性疾病。这些疾病基本上是由本综述中列出的某些微生物引起的，并根据它们的革兰氏阴性或阳性特征进行分类。由于藻类含有活性化合物，已证明其具有很高的营养价值和多种生物学特性。在这些特性中，大型藻类以具有抗菌特性而闻名。因此，本文回顾了食品工业中微生物污染物的现有知识，并提出抗微生物藻类化合物可作为抑制负责食品污染的病原菌生长的有价值分子。评估了藻类提取物抑制一些主要食品病原菌生长的能力。此外，在考虑这些化合物在食品安全和质量控制方面的有利影响的同时，讨论了它们在食品工业中的主要应用。
