Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry

María Carolina Otero, Juan A. Fuentes, Cristian Atala, Sara Cuadros-Orellana, Camila Fuentes, Felipe Gordillo-Fuenzalida

Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

Resumen

Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.

Idioma originalInglés
Número de artículo1763
PublicaciónFoods
Volumen11
N.º12
DOI
EstadoPublicada - 1 jun. 2022
Publicado de forma externa

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