Antimicrobial activity of Melissa officinalis and its potential use in food preservation

Autor:	Ana Paula Duarte, Filomena Carvalho, Susana Ferreira
Rok vydání:	2021
Předmět:	Preservative Traditional medicine Natural food Antimicrobial effect digestive oral and skin physiology Food preservation Lamiaceae Melissa officinalis Biology biology.organism_classification Antimicrobial Biochemistry Food Science
Zdroj:	Food Bioscience. 44:101437
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2021.101437
Popis:	Melissa officinalis, a Lamiaceae plant, is a source of biologically active compounds and it is widely used in traditional medicine, cosmetic and culinary. Due to consumers demand for more natural and safer alternatives for food preservation, as well as considering Melissa officinalis antimicrobial effects, it could be seen as a potential natural food preservative. This work reviews Melissa officinalis' antimicrobial activity, focusing on its potential application as a food preservative. The studies on the plant showed antimicrobial effects on a wide range of microorganisms, including important foodborne pathogens. The antimicrobial effect has also been demonstrated in different food matrices, showing the plant's potential to be used as a food preservative in the future.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b40f14cb77a0ff0e9120f997d103bf77 https://doi.org/10.1016/j.fbio.2021.101437 Zobrazit plný text záznamu Full Text from ScienceDirect