Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives
Ludmila Yarmolinsky, Faina Nakonechny, Tigabu Haddis, Boris Khalfin, Arik Dahan, Shimon Ben‐Shabat
Abstract
Antimicrobial compounds of natural origin are of interest because of the large number of reports regarding the harmfulness of food preservatives. These natural products can be derived from plants, animal sources, microorganisms, algae, or mushrooms. The aim of this review is to consider known antimicrobials of natural origin and the mechanisms of their action, antimicrobial photodynamic technology, and ultrasound for disinfection. Plant extracts and their active compounds, chitosan and chitosan oligosaccharide, bioactive peptides, and essential oils are highly potent preservatives. It has been experimentally proven that they possess strong antibacterial capabilities against bacteria, yeast, and fungi, indicating the possibility of their use in the future to create preservatives for the pharmaceutical, agricultural, and food industries.