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Preservatives in Food Technology: New Perspectives
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Preservatives in Food Technology: New Perspectives

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (20 June 2021) | Viewed by 4052

Special Issue Editors

Dr. Ioanna Mantzourani

E-Mail Website
Guest Editor
Laboratory of Food Processing, Faculty of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: food microbiology; food biotechnology; food processing
Special Issues, Collections and Topics in MDPI journals
Dr. Athanasios Alexopoulos

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: food and environmental hygiene; microbial ecology of food and aquatic ecosystems
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Natural preservatives seem to be more preferred by the food industry in comparison to synthetic antioxidants for enhancing product shelf-life. Herbal and plant extracts are being applied in a wide range of foods against different types of foodborne pathogens.

Herb and plant extracts are especially suitable for application in food products. They are acceptable by consumers, and they provide health benefits such as antioxidant and antimicrobial activity. Phenolic-rich fruit extracts may serve as antimicrobial agents against pathogenic bacteria of food or clinical origin.

Biopreservation is also a new trend in the food industry, used for shelf-life prolongation in a variety of food products. It is mostly mediated by fermentation products and beneficial bacteria, mostly lactic acid bacteria (LABs) and their metabolites (namely, bacteriocins, organic acids, and hydrogen peroxide).

Antimicrobial preservatives—mostly bioactive compounds—prevent antibacterial degradation. Some characteristic examples are nitrates and nitrites, lactic acid, sorbic acid, propionic acid, etc.

Dr. Ioanna Mantzourani
Dr. Athanasios Alexopoulos
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • natural preservatives
  • biopreservatives
  • antimicrobial preservatives
  • functional foods
  • probiotics
  • phenolics
  • lactic acid bacteria
  • health benefits

Published Papers (1 paper)

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Research

19 pages, 1162 KiB  
Article
Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne Pathogens
by Maria Daoutidou, Stavros Plessas, Athanasios Alexopoulos and Ioanna Mantzourani
Foods 2021, 10(3), 486; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030486 - 24 Feb 2021
Cited by 20 | Viewed by 3251
Abstract
Herbal and plant extracts are being applied to a wide range of foods against different types of foodborne pathogens. In the present study, ethanolic and aqueous extracts of different concentrations (5% v/v, 10% v/v, and 20% v/v) from cranberry ( [...] Read more.
Herbal and plant extracts are being applied to a wide range of foods against different types of foodborne pathogens. In the present study, ethanolic and aqueous extracts of different concentrations (5% v/v, 10% v/v, and 20% v/v) from cranberry (Vaccinium macrocarpon), black chokeberry (Aronia melanocarpa), and pomegranate (Punica granatum L.) plants were applied in five concentrations (62.5 to 1000 mg/mL) against foodborne strains of Staphylococcus aureus, Escherichia coli, and Streptococcus pyogenes. The results revealed that a low concentration of solvents (5% v/v) did not exhibit decreased antimicrobial activity in comparison with higher solvent concentrations (10% and 20% v/v). Additionally, both aqueous and ethanolic extracts were highly effective against pathogens even in their low concentrations (62.5 mg/mL and 125 mg/mL). Likewise, the extracts exhibited promising results (aqueous extracts of pomegranate, cranberry, and black chokeberry in a food-compatible concentration of 2% w/v) were applied to raw pork meatball production, and their antimicrobial activity was recorded versus Enterobacteriaceae, total mesophilic bacteria (TMB), lactic acid bacteria (LAB), Staphylococcus spp., Pseudomonas spp., and yeasts/molds. The outcome demonstrated that meatballs that contained aqueous extracts of pomegranate were more resistant to spoilage compared to all of the other samples, as it was preserved for more days. Likewise, these extracts of a plant origin could be used as natural preservatives in meat products, even in their low concentrations. Full article
(This article belongs to the Special Issue Preservatives in Food Technology: New Perspectives)
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