review Open AccessTop 1% cited
Plant antimicrobial polyphenols as potential natural food preservatives
Journal of the Science of Food and Agriculture · 2018 · Vol. 99(4) · pp. 1457–1474
Lynda Bouarab Chibane(Université Claude Bernard Lyon 1)Pascal Degraeve(Université Claude Bernard Lyon 1)Hicham Ferhout(Paris Biotech Santé)Jalloul Bouajila(Centre National de la Recherche Scientifique)Nadia Oulahal✉(Université Claude Bernard Lyon 1)
Abstract
These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
Essential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesMedicinal Plants and NeuroprotectionPreservativeAntimicrobialFood PreservativesContext (archaeology)Food industryNatural foodPolyphenolBiotechnologyFood preservationFood science
MeSH terms
Anti-Infective AgentsFood MicrobiologyFood PreservativesPlant ExtractsPlantsFood PackagingPolyphenols
Funding
- Agence Nationale de la Recherche
Citations
445
FWCI
33.53
field-weighted impact
References
243
Percentile
100%
vs. same field & year
Citations per year
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