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Antimicrobial Properties of Plant Extracts for Food Preservation: Recent Views...
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Antimicrobial Properties of Plant Extracts for Food Preservation: Recent Views and Future Challenges

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

Deadline for manuscript submissions: 31 July 2025 | Viewed by 9464

Special Issue Editors

Dr. Ivana Čabarkapa

E-Mail Website
Guest Editor
Institute of Food Technology in Novi Sad, Novi Sad, Serbia
Interests: quality and safety of food and feed; antimicrobial activity of natural compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Zorica Tomičić

E-Mail Website
Guest Editor Assistant
Institute of Food Technology in Novi Sad, Novi Sad, Serbia
Interests: quality and safety of food and feed; antimicrobial activity of natural compounds

Special Issue Information

Dear Colleagues,

The vast array of natural compounds found in nature is an inexhaustible subject of intensive research, particularly regarding their antimicrobial and antioxidant properties. The increasing concerns for safe and natural food preservation solutions have driven extensive research into plant-based compounds as viable alternatives to synthetic preservatives. It has been well established that the antimicrobial action of plant-based compounds (preventing and limiting microbial growth) and their antioxidant properties (reducing oxidation) offer a promising eco-friendly approach to enhancing the safety and quality of food products without harming the environment. This Special Issue aims to highlight applications of plant extracts, essential oils, and their bioactive compounds as antimicrobial and antioxidant agents in the food industry. It covers the antimicrobial and antioxidant efficacy of plant-derived compounds, elucidates their modes of action, and examines the factors influencing their activity. Additionally, it addresses extraction methods for the isolation of bioactive compounds, stabilization techniques to enhance the stability of these extracts, explores their use in different food matrices, and assesses the integration of plant extracts into various hurdle technologies, the potential sensory impacts on food products, safety aspects, and regulations related to the use of plant extracts. The utilization of plant-derived antimicrobials holds promise for significantly extending the shelf life of highly perishable foodstuffs while simultaneously ensuring their microbiological safety. Furthermore, the successful development of these techniques could lead to novel and expanded applications within the food science sector.

We invite you to contribute to this Special Issue, entitled “Antimicrobial Properties of Plant Extracts for Food Preservation: Recent Views and Future Challenges”.

Dr. Ivana Čabarkapa
Guest Editor

Dr. Zorica Tomičić
Guest Editor Assistant

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

  • plant extracts
  • essential oils
  • bioactive compounds
  • plant-based antimicrobials
  • antimicrobial efficacy
  • antioxidant efficacy
  • mode of action

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Published Papers (3 papers)

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Research

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16 pages, 3365 KiB  
Article
Inhibition of Food Spoilage Fungi, Botrytis cinerea and Rhizopus sp., by Nanoparticles Loaded with Baccharis dracunculifolia Essential Oil and Nerolidol
by Aldrey Nathália Ribeiro Corrêa, Naiara Jacinta Clerici, Natália Oliveira de Paula and Adriano Brandelli
Foods 2024, 13(21), 3403; https://doi.org/10.3390/foods13213403 - 25 Oct 2024
Cited by 1 | Viewed by 1407
Abstract
This study investigates the antifungal potential of encapsulated essential oil (EO) from Baccharis dracunculifolia and nerolidol (NE) within Pluronic® F-127 nanoparticles (NPs). The EO, containing nerolidol, β-caryophyllene, and α-pinene as major bioactive compounds, exhibited superior antifungal activity compared to NE. The NP-EO [...] Read more.
This study investigates the antifungal potential of encapsulated essential oil (EO) from Baccharis dracunculifolia and nerolidol (NE) within Pluronic® F-127 nanoparticles (NPs). The EO, containing nerolidol, β-caryophyllene, and α-pinene as major bioactive compounds, exhibited superior antifungal activity compared to NE. The NP-EO formulations demonstrated high efficacy against Botrytis cinerea, with inhibition rates ranging from 29.73% to 87.60% and moderate efficacy against Rhizopus sp., with inhibition rates from 11.81% to 32.73%. In comparison, NP-NE showed lower antifungal activity. Both formulations effectively inhibited spore germination, with NP-EO showing greater inhibition compared to NP-NE. The encapsulation efficiency was significantly higher for NP-EO (80.1%) as compared to NP-NE (51.1%), attributed to the complex composition of EO facilitating better encapsulation and retention. Stability studies indicated that both NP formulations were stable at 25 °C for at least 15 days and exhibited changes in particle size and the formation of smaller particle populations at other temperatures (4 °C and 37 °C). Hemolytic activity was low across all NPs, suggesting their safety for food applications. The findings underscore the efficacy and applicability of EO-encapsulated NPs in extending food shelf life and maintaining product quality. The controlled and prolonged release of active compounds, coupled with their antifungal activity and safety, suggests that these NPs represent a promising and innovative approach for food preservation and active packaging development. Full article
(This article belongs to the Special Issue Antimicrobial Properties of Plant Extracts for Food Preservation: Recent Views and Future Challenges)
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19 pages, 3859 KiB  
Article
Novel Carboxymethyl Cellulose/Gelatin-Based Film Incorporated with Zein-Stabilized Lemon Essential Oil Pickering Emulsion for the Preservation of Cherries
by Kaiwen He, Wenyang Sheng, Li Yang, Yicheng Yang, Tingting Tang, Chenzhi Wang, Guangyang Jiang and Yongqiang Tian
Foods 2024, 13(16), 2602; https://doi.org/10.3390/foods13162602 - 20 Aug 2024
Viewed by 4761
Abstract
In this study, a zein-stabilized lemon essential oil Pickering emulsion (ZLPE) was incorporated into a carboxymethyl cellulose/gelatin (CMC/GL) composite film to develop a bio-based packaging material with bioactive properties. The average droplet size of the ZLPE was measured at 3.62 ± 0.08 μm, [...] Read more.
In this study, a zein-stabilized lemon essential oil Pickering emulsion (ZLPE) was incorporated into a carboxymethyl cellulose/gelatin (CMC/GL) composite film to develop a bio-based packaging material with bioactive properties. The average droplet size of the ZLPE was measured at 3.62 ± 0.08 μm, with a zeta potential of −31.33 ± 0.32 mV, highlighting its excellent stability. The image results of confocal laser microscopy and scanning electron microscopy validated the uniform distribution of ZLPE in the film. The incorporation of ZLPE reduced the water solubility of films by 45.90% and decreased its water vapor permeability by 22.61%, thereby enhancing its hydrophobicity. Additionally, the ZLPE-loaded film improved mechanical properties, enhanced UV-blocking capabilities, and increased thermal stability. The introduction of ZLPE led to the antioxidant activity of the CMC/GL film increasing by six times the original level and endowed it with outstanding antibacterial properties. As a result, cherries packaged with the ZLPE film demonstrated superior preservation performance and extended shelf life in the preservation experiment, exhibiting the film’s potential as a food packaging material. Full article
(This article belongs to the Special Issue Antimicrobial Properties of Plant Extracts for Food Preservation: Recent Views and Future Challenges)
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Review

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23 pages, 2817 KiB  
Review
Natural Solutions to Antimicrobial Resistance: The Role of Essential Oils in Poultry Meat Preservation with Focus on Gram-Negative Bacteria
by Zorana Kovačević, Ivana Čabarkapa, Ljubiša Šarić, Marko Pajić, Dragana Tomanić, Bojana Kokić and Dragana D. Božić
Foods 2024, 13(23), 3905; https://doi.org/10.3390/foods13233905 - 3 Dec 2024
Cited by 1 | Viewed by 2160
Abstract
The increase in antimicrobial resistance (AMR) is a major global health problem with implications on human and veterinary medicine, as well as food production. In the poultry industry, the overuse and misuse of antimicrobials has led to the development of resistant or multi-drug [...] Read more.
The increase in antimicrobial resistance (AMR) is a major global health problem with implications on human and veterinary medicine, as well as food production. In the poultry industry, the overuse and misuse of antimicrobials has led to the development of resistant or multi-drug resistant (MDR) strains of bacteria such as Salmonella spp., Escherichia coli and Campylobacter spp., which pose a serious risk to meat safety and public health. The genetic transfer of resistance elements between poultry MDR bacteria and human pathogens further exacerbates the AMR crisis and highlights the urgent need for action. Traditional methods of preserving poultry meat, often based on synthetic chemicals, are increasingly being questioned due to their potential impact on human health and the environment. This situation has led to a shift towards natural, sustainable alternatives, such as plant-derived compounds, for meat preservation. Essential oils (EOs) have emerged as promising natural preservatives in the poultry meat industry offering a potential solution to the growing AMR problem by possessing inherent antimicrobial properties making them effective against a broad spectrum of pathogens. Their use in the preservation of poultry meat not only extends shelf life, but also reduces reliance on synthetic preservatives and antibiotics, which contribute significantly to AMR. The unique chemical composition of EOs, that contains a large number of different active compounds, minimizes the risk of bacteria developing resistance. Recent advances in nano-encapsulation technology have further improved the stability, bioavailability and efficacy of EOs, making them more suitable for commercial use. Hence, in this manuscript, the recent literature on the mechanisms of AMR in the most important Gram-negative poultry pathogens and antimicrobial properties of EOs on these meat isolates was reviewed. Additionally, chemical composition, extraction methods of EOs were discussed, as well as future directions of EOs as natural food preservatives. In conclusion, by integrating EOs into poultry meat preservation strategies, the industry can adopt more sustainable and health-conscious practices and ultimately contribute to global efforts to combat AMR. Full article
(This article belongs to the Special Issue Antimicrobial Properties of Plant Extracts for Food Preservation: Recent Views and Future Challenges)
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