Abstract
Plant-based antimicrobials have been intensively studied in response to
consumers’ need to reduce the use of synthetic chemical antimicrobials, as well as the
global antibiotic resistance crisis. Bioactive compounds extracted from plants exert
potential antimicrobial activities. In this chapter, recent research on their antimicrobial
activities against foodborne pathogens in planktonic or biofilm state, antimicrobial
mechanisms, their applications and limitations in food were reviewed. Additionally, the
delivery methods for plant-based antimicrobials, including multi-hurdle,
nanoemulsions, and edible coating/film technologies, were summarized. Lastly, the
future research needs on plant-based antimicrobials were discussed.
Related Books
Micronutrients: The Key to Good Health
Green Extraction Techniques in Food Analysis
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Vitamin D and Your Body Volume Title: Why Does Vitamin D Matter?
Advances in the Determination of Xenobiotics in Foods
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Application Of Alternative Food-Preservation Technologies To Enhance Food Safety And Stability
Capillary Electrophoresis in Food Analysis
Current Developments in Food and Nutrition Research