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Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives.

Comprehensive reviews in food science and food safety

Thery T, Lynch KM, Arendt EK.
PMID: 33336909
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1327-1360. doi: 10.1111/1541-4337.12480. Epub 2019 Aug 23.

A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal...

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Thery T, Lynch KM, Arendt EK. Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Compr Rev Food Sci Food Saf. 2019;18(5):1327-1360doi: 10.1111/1541-4337.12480.
Thery, T., Lynch, K. M., & Arendt, E. K. (2019). Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Comprehensive reviews in food science and food safety, 18(5), 1327-1360. https://doi.org/10.1111/1541-4337.12480
Thery, Thibaut, et al. "Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives." Comprehensive reviews in food science and food safety vol. 18,5 (2019): 1327-1360. doi: https://doi.org/10.1111/1541-4337.12480
Thery T, Lynch KM, Arendt EK. Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1327-1360. doi: 10.1111/1541-4337.12480. Epub 2019 Aug 23. PMID: 33336909.
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Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria.

Microbiology spectrum

Kukuminato S, Koyama K, Koseki S.
PMID: 34908471
Microbiol Spectr. 2021 Dec 15;e0114221. doi: 10.1128/spectrum.01142-21. Epub 2021 Dec 15.

Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates. Twenty-two types of melanoidins were examined by combining two reducing...

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Kukuminato S, Koyama K, Koseki S. Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria. Microbiol Spectr. 2021;e0114221doi: 10.1128/spectrum.01142-21.
Kukuminato, S., Koyama, K., & Koseki, S. (2021). Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria. Microbiology spectrum, e0114221. https://doi.org/10.1128/spectrum.01142-21
Kukuminato, Satoshi, et al. "Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria." Microbiology spectrum vol. (2021): e0114221. doi: https://doi.org/10.1128/spectrum.01142-21
Kukuminato S, Koyama K, Koseki S. Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria. Microbiol Spectr. 2021 Dec 15;e0114221. doi: 10.1128/spectrum.01142-21. Epub 2021 Dec 15. PMID: 34908471; PMCID: PMC8672907.
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Evaluation of Antibacterial Synergism of Methanolic Extract of Dracocephalum kotschyi and Trachyspermum ammi.

The Malaysian journal of medical sciences : MJMS

Zarei Yazdeli M, Ghazaei C, Tasallot Maraghi E, Bakhshi A, Shukohifar M.
PMID: 35002491
Malays J Med Sci. 2021 Dec;28(6):64-75. doi: 10.21315/mjms2021.28.6.7. Epub 2021 Dec 22.

BACKGROUND: Chemical preservatives are now used in various foods to increase shelf life and maintain quality instead of its natural extracts with anti-bacterial properties from plants can be usedMETHODS: The methanolic extract of RESULTS: In this study, the MIC...

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Zarei Yazdeli M, Ghazaei C, Tasallot Maraghi E, et al. Evaluation of Antibacterial Synergism of Methanolic Extract of Dracocephalum kotschyi and Trachyspermum ammi. Malays J Med Sci. 2021;28(6):64-75doi: 10.21315/mjms2021.28.6.7.
Zarei Yazdeli, M., Ghazaei, C., Tasallot Maraghi, E., Bakhshi, A., & Shukohifar, M. (2021). Evaluation of Antibacterial Synergism of Methanolic Extract of Dracocephalum kotschyi and Trachyspermum ammi. The Malaysian journal of medical sciences : MJMS, 28(6), 64-75. https://doi.org/10.21315/mjms2021.28.6.7
Zarei Yazdeli, Mohadeseh, et al. "Evaluation of Antibacterial Synergism of Methanolic Extract of Dracocephalum kotschyi and Trachyspermum ammi." The Malaysian journal of medical sciences : MJMS vol. 28,6 (2021): 64-75. doi: https://doi.org/10.21315/mjms2021.28.6.7
Zarei Yazdeli M, Ghazaei C, Tasallot Maraghi E, Bakhshi A, Shukohifar M. Evaluation of Antibacterial Synergism of Methanolic Extract of Dracocephalum kotschyi and Trachyspermum ammi. Malays J Med Sci. 2021 Dec;28(6):64-75. doi: 10.21315/mjms2021.28.6.7. Epub 2021 Dec 22. PMID: 35002491; PMCID: PMC8715884.
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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese.

Korean journal for food science of animal resources

Park SY, Han N, Kim SY, Yoo MY, Paik HD, Lim SD.
PMID: 27621695
Korean J Food Sci Anim Resour. 2016;36(4):531-7. doi: 10.5851/kosfa.2016.36.4.531. Epub 2016 Aug 30.

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish...

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Park SY, Han N, Kim SY, et al. Evaluation of Natural Food Preservatives in Domestic and Imported Cheese. Korean J Food Sci Anim Resour. 2016;36(4):531-7doi: 10.5851/kosfa.2016.36.4.531.
Park, S. Y., Han, N., Kim, S. Y., Yoo, M. Y., Paik, H. D., & Lim, S. D. (2016). Evaluation of Natural Food Preservatives in Domestic and Imported Cheese. Korean journal for food science of animal resources, 36(4), 531-7. https://doi.org/10.5851/kosfa.2016.36.4.531
Park, Sun-Young, et al. "Evaluation of Natural Food Preservatives in Domestic and Imported Cheese." Korean journal for food science of animal resources vol. 36,4 (2016): 531-7. doi: https://doi.org/10.5851/kosfa.2016.36.4.531
Park SY, Han N, Kim SY, Yoo MY, Paik HD, Lim SD. Evaluation of Natural Food Preservatives in Domestic and Imported Cheese. Korean J Food Sci Anim Resour. 2016;36(4):531-7. doi: 10.5851/kosfa.2016.36.4.531. Epub 2016 Aug 30. PMID: 27621695; PMCID: PMC5018514.
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Nanomolar detection of food additive tert-butylhydroquinone in edible oils based on novel ternary metal oxide embedded β-cyclodextrin functionalized carbon black.

Food chemistry

Sebastian N, Yu WC, Balram D, Al-Mubaddel FS, Tayyab Noman M.
PMID: 34974409
Food Chem. 2021 Dec 16;377:131867. doi: 10.1016/j.foodchem.2021.131867. Epub 2021 Dec 16.

It is pivotal to precisely detect food preservatives to ascertain food quality and safety. In this work, we report the sensitive electrochemical detection of widely used cytotoxic food preservative tert-butylhydroquinone (TBHQ). A novel nanocomposite was sonochemically prepared by embedding...

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Sebastian N, Yu WC, Balram D, et al. Nanomolar detection of food additive tert-butylhydroquinone in edible oils based on novel ternary metal oxide embedded β-cyclodextrin functionalized carbon black. Food Chem. 2021;377:131867doi: 10.1016/j.foodchem.2021.131867.
Sebastian, N., Yu, W. C., Balram, D., Al-Mubaddel, F. S., & Tayyab Noman, M. (2021). Nanomolar detection of food additive tert-butylhydroquinone in edible oils based on novel ternary metal oxide embedded β-cyclodextrin functionalized carbon black. Food chemistry, 377131867. https://doi.org/10.1016/j.foodchem.2021.131867
Sebastian, Neethu, et al. "Nanomolar detection of food additive tert-butylhydroquinone in edible oils based on novel ternary metal oxide embedded β-cyclodextrin functionalized carbon black." Food chemistry vol. 377 (2021): 131867. doi: https://doi.org/10.1016/j.foodchem.2021.131867
Sebastian N, Yu WC, Balram D, Al-Mubaddel FS, Tayyab Noman M. Nanomolar detection of food additive tert-butylhydroquinone in edible oils based on novel ternary metal oxide embedded β-cyclodextrin functionalized carbon black. Food Chem. 2021 Dec 16;377:131867. doi: 10.1016/j.foodchem.2021.131867. Epub 2021 Dec 16. PMID: 34974409.
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Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms.

Antioxidants (Basel, Switzerland)

Takó M, Kerekes EB, Zambrano C, Kotogán A, Papp T, Krisch J, Vágvölgyi C.
PMID: 32085580
Antioxidants (Basel). 2020 Feb 18;9(2). doi: 10.3390/antiox9020165.

Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant...

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Takó M, Kerekes EB, Zambrano C, et al. Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms. Antioxidants (Basel). 2020;9(2)doi: 10.3390/antiox9020165.
Takó, M., Kerekes, E. B., Zambrano, C., Kotogán, A., Papp, T., Krisch, J., & Vágvölgyi, C. (2020). Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms. Antioxidants (Basel, Switzerland), 9(2), . https://doi.org/10.3390/antiox9020165
Takó, Miklós, et al. "Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms." Antioxidants (Basel, Switzerland) vol. 9,2 (2020). doi: https://doi.org/10.3390/antiox9020165
Takó M, Kerekes EB, Zambrano C, Kotogán A, Papp T, Krisch J, Vágvölgyi C. Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms. Antioxidants (Basel). 2020 Feb 18;9(2). doi: 10.3390/antiox9020165. PMID: 32085580; PMCID: PMC7070704.
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Plants of Genus .

Plants (Basel, Switzerland)

Salehi B, Stojanović-Radić Z, Matejić J, Sharopov F, Antolak H, Kręgiel D, Sen S, Sharifi-Rad M, Acharya K, Sharifi-Rad R, Martorell M, Sureda A, Martins N, Sharifi-Rad J.
PMID: 30181483
Plants (Basel). 2018 Sep 04;7(3). doi: 10.3390/plants7030070.

Genus

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Salehi B, Stojanović-Radić Z, Matejić J, et al. Plants of Genus . Plants (Basel). 2018;7(3)doi: 10.3390/plants7030070.
Salehi, B., Stojanović-Radić, Z., Matejić, J., Sharopov, F., Antolak, H., Kręgiel, D., Sen, S., Sharifi-Rad, M., Acharya, K., Sharifi-Rad, R., Martorell, M., Sureda, A., Martins, N., & Sharifi-Rad, J. (2018). Plants of Genus . Plants (Basel, Switzerland), 7(3), . https://doi.org/10.3390/plants7030070
Salehi, Bahare, et al. "Plants of Genus ." Plants (Basel, Switzerland) vol. 7,3 (2018). doi: https://doi.org/10.3390/plants7030070
Salehi B, Stojanović-Radić Z, Matejić J, Sharopov F, Antolak H, Kręgiel D, Sen S, Sharifi-Rad M, Acharya K, Sharifi-Rad R, Martorell M, Sureda A, Martins N, Sharifi-Rad J. Plants of Genus . Plants (Basel). 2018 Sep 04;7(3). doi: 10.3390/plants7030070. PMID: 30181483; PMCID: PMC6161068.
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Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases.

Foodborne pathogens and disease

Fernández YA, Damasceno JL, Abrão F, Silva TS, Cândido ALP, Fregonezi NF, Resende FA, Ramos SB, Ambrosio SR, Veneziani RCS, Bastos JK, Martins CHG.
PMID: 30230926
Foodborne Pathog Dis. 2018 Sep 19; doi: 10.1089/fpd.2018.2478. Epub 2018 Sep 19.

Foodborne diseases (FBDs) are a serious public health concern worldwide. In this scenario, preservatives based on natural products, especially plants, have attracted researchers' attention because they offer potential antimicrobial action as well as reduced health impact. The genus Copaifera...

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Fernández YA, Damasceno JL, Abrão F, et al. Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases. Foodborne Pathog Dis. 2018;doi: 10.1089/fpd.2018.2478.
Fernández, Y. A., Damasceno, J. L., Abrão, F., Silva, T. S., Cândido, A. L. P., Fregonezi, N. F., Resende, F. A., Ramos, S. B., Ambrosio, S. R., Veneziani, R. C. S., Bastos, J. K., & Martins, C. H. G. (2018). Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases. Foodborne pathogens and disease, . https://doi.org/10.1089/fpd.2018.2478
Fernández, Yadira Arnet, et al. "Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases." Foodborne pathogens and disease vol. (2018). doi: https://doi.org/10.1089/fpd.2018.2478
Fernández YA, Damasceno JL, Abrão F, Silva TS, Cândido ALP, Fregonezi NF, Resende FA, Ramos SB, Ambrosio SR, Veneziani RCS, Bastos JK, Martins CHG. Antibacterial, Preservative, and Mutagenic Potential of Copaifera spp. Oleoresins Against Causative Agents of Foodborne Diseases. Foodborne Pathog Dis. 2018 Sep 19; doi: 10.1089/fpd.2018.2478. Epub 2018 Sep 19. PMID: 30230926.
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Genetic Variants and Phenotypic Characteristics of .

Microorganisms

Berdejo D, Merino N, Pagán E, García-Gonzalo D, Pagán R.
PMID: 32580471
Microorganisms. 2020 Jun 22;8(6). doi: 10.3390/microorganisms8060937.

The emergence of antimicrobial resistance has raised questions about the safety of essential oils and their individual constituents as food preservatives and as disinfection agents. Further research is required to understand how and under what conditions stable genotypic resistance...

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Berdejo D, Merino N, Pagán E, et al. Genetic Variants and Phenotypic Characteristics of . Microorganisms. 2020;8(6)doi: 10.3390/microorganisms8060937.
Berdejo, D., Merino, N., Pagán, E., García-Gonzalo, D., & Pagán, R. (2020). Genetic Variants and Phenotypic Characteristics of . Microorganisms, 8(6), . https://doi.org/10.3390/microorganisms8060937
Berdejo, Daniel, et al. "Genetic Variants and Phenotypic Characteristics of ." Microorganisms vol. 8,6 (2020). doi: https://doi.org/10.3390/microorganisms8060937
Berdejo D, Merino N, Pagán E, García-Gonzalo D, Pagán R. Genetic Variants and Phenotypic Characteristics of . Microorganisms. 2020 Jun 22;8(6). doi: 10.3390/microorganisms8060937. PMID: 32580471; PMCID: PMC7356045.
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Determination of sensitivity of some food pathogens to spice extracts.

Journal of food science and technology

Akarca G, Tomar O, Güney İ, Erdur S, Gök V.
PMID: 31749472
J Food Sci Technol. 2019 Dec;56(12):5253-5261. doi: 10.1007/s13197-019-03994-1. Epub 2019 Sep 16.

Spices are primarily used as flavor enhancers and have attracted attention as natural food preservatives since their antimicrobial effects were determined. In the present study, the antimicrobial effects, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values on...

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Akarca G, Tomar O, Güney İ, et al. Determination of sensitivity of some food pathogens to spice extracts. J Food Sci Technol. 2019;56(12):5253-5261doi: 10.1007/s13197-019-03994-1.
Akarca, G., Tomar, O., Güney, �. �., Erdur, S., & Gök, V. (2019). Determination of sensitivity of some food pathogens to spice extracts. Journal of food science and technology, 56(12), 5253-5261. https://doi.org/10.1007/s13197-019-03994-1
Akarca, Gökhan, et al. "Determination of sensitivity of some food pathogens to spice extracts." Journal of food science and technology vol. 56,12 (2019): 5253-5261. doi: https://doi.org/10.1007/s13197-019-03994-1
Akarca G, Tomar O, Güney İ, Erdur S, Gök V. Determination of sensitivity of some food pathogens to spice extracts. J Food Sci Technol. 2019 Dec;56(12):5253-5261. doi: 10.1007/s13197-019-03994-1. Epub 2019 Sep 16. PMID: 31749472; PMCID: PMC6838422.
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Food "Preservatives.".

The Hospital

[No authors listed]
PMID: 29838521
Hospital (Lond 1886). 1899 Dec 02;27(688):137-138.

No abstract available.

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Food "Preservatives.". Hospital (Lond 1886). 1899;27(688):137-138
(1899). Food "Preservatives.". The Hospital, 27(688), 137-138.
"Food "Preservatives."." The Hospital vol. 27,688 (1899): 137-138.
Food "Preservatives.". Hospital (Lond 1886). 1899 Dec 02;27(688):137-138. PMID: 29838521; PMCID: PMC5269227.
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Food Preservatives.

The Hospital

[No authors listed]
PMID: 29839444
Hospital (Lond 1886). 1900 Jul 14;28(720):253.

No abstract available.

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Food Preservatives. Hospital (Lond 1886). 1900;28(720):253
(1900). Food Preservatives. The Hospital, 28(720), 253.
"Food Preservatives." The Hospital vol. 28,720 (1900): 253.
Food Preservatives. Hospital (Lond 1886). 1900 Jul 14;28(720):253. PMID: 29839444; PMCID: PMC5272455.
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Showing 25 to 36 of 144 entries