Application of Natural Antimicrobials for Food Preservation

Mayank Agarwal, Mitali Prasad

Department of Biochemical Engineering and Food Technology Harcourt Butler Technological Institute,Kanpur,India In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their effects on food organoleptic properties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin. These issues are considered in conjunction with the latest developments in the quantification of the minimum inhibitory (and noninhibitory) concentration of antimicrobials and/or their components. Natural antimicrobials can be used alone or in combination with other novel preservation technologies to facilitate the replacement of traditional approaches. Research priorities and future trends focusing on the impact of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design of efficient food preservation systems are also presented.Interest in natural antimicrobials has expanded in recent years in response to consumer demand for greener additives. In addition to improving the shelf life and safety of foods, natural antimicrobial agents may allow novel food products with enhanced quality and nutritional properties to be introduced to the market.The applications of natural antimicrobial agents are likely to grow steadily in the future because of greater consumer demands for minimally processed foods and those containing naturally derived preservation ingredients.