Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products.

Abstract:

:Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and pathogenic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discoloration. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products.

journal_name

Crit Rev Food Sci Nutr

authors

Efenberger-Szmechtyk M,Nowak A,Czyzowska A

doi

10.1080/10408398.2020.1722060

subject

Has Abstract

pub_date

2021-01-01 00:00:00

pages

149-178

issue

1

eissn

1040-8398

issn

1549-7852

journal_volume

61

pub_type

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