Pinto Loris, Ayala-Zavala Jesús Fernando
Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico.
Foods. 2024 Jul 15;13(14):2222. doi: 10.3390/foods13142222.
The Special Issue "Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications" explored the potential of plant-based extracts as natural antimicrobial agents in the food industry. Its purpose was to address the growing demand for natural, safe, and effective food preservation methods. The contributions highlighted various plant extracts' antimicrobial efficacy, including phenolic compounds, terpenes, and other bioactive substances. Research papers and one review were submitted from countries, including Spain, Portugal, Italy, Mexico, Turkey, India, USA, Romania, China, and Lithuania, showcasing a diverse international collaboration. Key topics covered in this issue included the chemical characterization of plant extracts, their stability under different processing and storage conditions, and their safety assessments. Advances were reported in using plant extracts to inhibit spoilage microorganisms and foodborne pathogens, enhance food safety, and extend shelf life. The published papers in the Special Issue studied various food types, including yogurt, catfish fillets, edible Mushrooms, red grapes, herring Fillets, and various food types covered in the review. This diversity demonstrates the broad applicability of plant extracts across different food products. Notable findings included the antimicrobial activities of fermented grapevine leaves, grapefruit seed extract, cinnamaldehyde, clove oil, and other plant-based compounds. In conclusion, this Special Issue demonstrated significant progress in applying plant extracts for food preservation, highlighting their potential to contribute to safer and more sustainable food systems worldwide.
特刊“用于控制微生物生长的植物提取物：食品应用中的功效、稳定性和安全性问题”探讨了植物提取物作为食品工业中天然抗菌剂的潜力。其目的是满足对天然、安全且有效的食品保鲜方法日益增长的需求。这些论文突出了各种植物提取物的抗菌功效，包括酚类化合物、萜类化合物和其他生物活性物质。研究论文和一篇综述来自西班牙、葡萄牙、意大利、墨西哥、土耳其、印度、美国、罗马尼亚、中国和立陶宛等国家，展示了多样化的国际合作。本期涵盖的关键主题包括植物提取物的化学表征、它们在不同加工和储存条件下的稳定性以及它们的安全性评估。报告了在使用植物提取物抑制腐败微生物和食源性病原体、提高食品安全以及延长保质期方面取得的进展。特刊中发表的论文研究了各种食品类型，包括酸奶、鲶鱼片、食用菌、红葡萄、鲱鱼片以及综述中涵盖的各种食品类型。这种多样性表明植物提取物在不同食品中的广泛适用性。显著的研究结果包括发酵葡萄叶、葡萄柚籽提取物、肉桂醛、丁香油和其他植物基化合物的抗菌活性。总之，本期特刊展示了在将植物提取物应用于食品保鲜方面取得的重大进展，突出了它们为全球更安全、更可持续的食品系统做出贡献的潜力。
