Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review.

Autor: Baptista RC; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Horita CN; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: and@unicamp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jan; Vol. 127, pp. 108762. Date of Electronic Publication: 2019 Oct 31.
DOI: 10.1016/j.foodres.2019.108762
Abstrakt: Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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