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Food Preservation – a Biopreservative Approach

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Food Preservation – a Biopreservative Approach
Food ©2007 Global Science Books

Food Preservation – A Biopreservative Approach
Iraj Rasooli
Department of Biology, Shahed University, Opposite Imam Khomeini’s Shrine, Tehran-Qom Express Way, Tehran, Iran Correspondence: * rasooli@shahed.ac.ir

ABSTRACT
Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO components have been identified as effective antibacterials, e.g. carvacrol, thymol, eugenol, cinnamaldehyde and cinnamic acid, having minimum inhibitory concentrations (MICs) at higher dilutions in vitro. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. The potency of naturally occurring antimicrobial agents or extracts from plants, ranges of microbial susceptibility and factors influencing antimicrobial action and their antioxidative properties, aimed at food preservation, are reviewed in this article. Methods employed for estimation of inhibitory activity, mode of action and synergistic and antagonistic effects are evaluated. The potential value of these agents as natural and biological preservatives is considered.

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Keywords: essential oils, food safety, natural antimicrobials, natural flavor complexes, toxicity

CONTENTS
INTRODUCTION...................................................................................................................................................................................... 111 INFLUENCE OF CHEMICAL COMPOSITION OF ESSENTIAL OILS ON THEIR ANTIMICROBIAL ACTIVITIES ...................... 113 IN VITRO ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OILS
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