Antimicrobials from Herbs, Spices, and Plants
Book Chapter
Ibrahim, Tarik Bor, Sulaiman O. Aljaloud, R. Gyawali, Salam . 2016
نوع عمل المنشور:
Book: Encapsulations Chapter
رابط المنشور على الويب:
عنوان الكتاب:
Fruits, Vegetables, and Herbs
الصفحات:
pp.551-578
مستخلص المنشور:
Plants are rich in a wide variety of secondary metabolites such as tannins, terpenoids, alkaloids, and flavonoids. These compounds from herbs, spices, and plant extracts have been shown to possess antimicrobial properties against a wide range of harmful microorganisms. Thus, there has been increased interest in the antimicrobial properties of plant-derived products for their potential uses as alternatives to synthetic preservatives. Plant antimicrobials have proven to be relatively safe and could be used to extend the shelf life of foods in order to overcome food safety issues. This chapter discusses the antimicrobial activities of different plant extracts, herbs, and spices, chemical composition, and the application of antimicrobial activities in food systems.