Grover Parul, Bhardwaj Monika, Malhotra Anjleena, Sharma Ram, Pathak Anuj, Genovese Carlo, Kumar Sandeep, Rohilla Suman
KIET School of Pharmacy, KIET Group of Institutions, Delhi-NCR, Ghaziabad, 201206, India.
Natural Product Chemistry Division, Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India.
Curr Pharm Biotechnol. 2024 Jun 25. doi: 10.2174/0113892010310982240613055746.
Food safety is a global concern with significant public health implications. Improper food handling can harbor a wide range of pathogenic organisms. Antimicrobial agents are crucial for controlling microbes and ensuring food safety and human health. The growing demand for natural, safe, and sustainable food preservation methods has driven research into using plant antimicrobials as alternatives to synthetic preservatives. The food industry is now exploring innovative approaches that combine various physical methods with multiple natural antimicrobials. This review aims to outline the evolving applications of plant antimicrobials in the food industry. It discusses strategies for managing bacteria and categorizes different plant antimicrobials, providing insights into their mechanisms of action and structures. This review offers a comprehensive overview of antimicrobial peptides (AMPs), detailing their structural characteristics, mechanisms of action, various types, and applications in food packaging fabrication and explaining how they contribute to food preservation. It highlights the synergistic and additive benefits of plant antimicrobials and their successful integration with food technologies like nanotechnology, which enhances the hurdle effect, improving food safety and extending shelf life. The review also emphasizes the importance of antimicrobial peptides and the need for further research in this area. Safety assessment and regulatory considerations are discussed as well. By addressing these gaps, plant antimicrobials have the potential to pave the way for more effective, safe, and sustainable food preservation strategies in the future.
食品安全是一个全球关注的问题，对公众健康有着重大影响。不当的食品处理方式可能滋生多种致病生物。抗菌剂对于控制微生物以及确保食品安全和人类健康至关重要。对天然、安全且可持续的食品保鲜方法的需求不断增长，推动了对使用植物抗菌剂替代合成防腐剂的研究。食品行业目前正在探索将各种物理方法与多种天然抗菌剂相结合的创新方法。本综述旨在概述植物抗菌剂在食品工业中不断演变的应用。它讨论了管理细菌的策略，并对不同的植物抗菌剂进行了分类，深入了解它们的作用机制和结构。本综述全面概述了抗菌肽（AMPs），详细介绍了它们的结构特征、作用机制、各种类型以及在食品包装制造中的应用，并解释了它们如何有助于食品保鲜。它强调了植物抗菌剂的协同和累加效益，以及它们与纳米技术等食品技术的成功整合，这增强了栅栏效应，提高了食品安全并延长了保质期。该综述还强调了抗菌肽的重要性以及该领域进一步研究的必要性。同时也讨论了安全性评估和监管考量。通过填补这些空白，植物抗菌剂有可能为未来更有效、安全和可持续的食品保鲜策略铺平道路。
