Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128574
Abstract: Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B1 causing considerable loss in nutritional value is a major challenge. However, employment of essential oils for protecting food commodities is… read more here.
Keywords: essential oil; green food; pimpinella anisum; anisum essential ... See more keywords
Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative.
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DOI: 10.1080/10408398.2022.2100874
Abstract: Modern society is increasingly attracted with safe, natural, and additive-free food products, that gives preference to bacteriocins produced by General Recognized as Safe bacteria as a food preservative. Bacteriocins have been reported to be effective… read more here.
Keywords: food; food preservative; production; action ... See more keywords
Application of the Reuterin System as Food Preservative or Health-Promoting Agent: A Critical Review
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DOI: 10.3390/foods11244000
Abstract: The reuterin system is a complex multi-component antimicrobial system produced by Limosilactobacillus reuteri by metabolizing glycerol. The system mainly includes 3-hydroxypropionaldehyde (3-HPA, reuterin), 3-HPA dimer, 3-HPA hydrate, acrolein and 3-hydroxypropionic acid, and has great potential… read more here.
Keywords: food preservative; system; reuterin system; system food ... See more keywords