ISHS Acta Horticulturae 709: I International Symposium on Natural Preservatives in Food Systems
NATURAL ANTIOXIDANT AND ANTIMICROBIAL SOLUTIONS USED IN FOOD |
| Authors: | L.V. Thomas, C. Dorko |
| Keywords: | antioxidants, antimicrobials, rosemary, nisin, natamycin |
| Abstract:
The following review summarizes the roles of natural antioxidants and antimicrobials in food protection and safety, with reference to certain commercial products. It is important such products have reliable activity in the target food systems and that their activity can be quantified; methods used for assay are reviewed. The most common natural antioxidants at present are those based on tocopherols or extracted from plants, particularly extracts of the herb rosemary (Rosmarinus officinalis L). The main antioxidant components in rosemary are the phenolic diterpenes carnosol and carnosic acid. The bacteriocin nisin is also described: a natural antimicrobial produced by fermentation of Lactococcus lactis subsp. lactis that is effective against Gram positive bacteria. Natamycin is also reviewed: a polyene macrolide produced by fermentation of the bacterium Streptomyces natalensis with broad spectrum activity against molds and yeasts. | |
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