Natural Antimicrobial Preservatives

Dear Colleagues,

The need to control microbial growth occurs in different fields of application, such as foodstuffs, pharmaceuticals, cosmetics, and personal care products, just to name the most important. In these sectors, the use of preservative compounds serves a dual purpose, to protect products against microbial spoilage and to safeguard consumers’ health. For some time now, many synthetic compounds, previously well accepted as preservatives in the abovementioned areas, have come under scientific and regulatory scrutiny because of health-related allegations and their environmental impact. As a consequence of these concerns, natural antimicrobials are been given more attention, and their use is becoming increasingly frequent; ideally, preservatives obtained from natural sources could more closely meet the requirements of safety and marketing appeal.

This Special Issue of “Applied Sciences” intends to focus on natural compounds derived from plant, animal, and bacterial sources intended for use as preservatives in food, cosmetics, and pharmaceutical products. Review articles describing the current state-of-art are also welcome.

Dr. Claudia Clelia Assunta Juliano
Guest Editor

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