Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates.
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Language: | English |
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Elsevier
2017-05-08
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Subjects: | Algae, Antimicrobial compounds, Solvent extraction, Novel technologies, Bioactives, Food matrices, |
Online Access: | http://hdl.handle.net/10261/152693 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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dig-iata-es-10261-1526932021-12-27T15:31:57Z Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food Pina-Pérez, M. Consuelo Rivas, Alejandro Martínez López, Antonio Rodrigo, Dolores Rodrigo Aliaga, Dolores Ministerio de Economía y Competitividad (España) European Commission Algae Antimicrobial compounds Solvent extraction Novel technologies Bioactives Food matrices Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates. This work was supported by funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) [project reference AGL2013-48993-C2-2-R], and with FEDER funds. The present study was carried out actively by the planning, review of literature and supervision of M.C. Pina-Pérez, postdoctoral researcher contracted with funds provided by the Ministry of Economy and Competitiveness at the Advanced Centre of Food Microbiology in the Polytechnic University of Valencia (CAMA-UPV) under the Juan de la Cierva program. Peer reviewed 2017-07-12T13:00:00Z 2017-07-12T13:00:00Z 2017-05-08 artículo http://purl.org/coar/resource_type/c_6501 Food Chemistry 235: 34-44 (2017) 0308-8146 http://hdl.handle.net/10261/152693 10.1016/j.foodchem.2017.05.033 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 28554644 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-48993-C2-2-R Postprint Sí open Elsevier |
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Algae Antimicrobial compounds Solvent extraction Novel technologies Bioactives Food matrices Algae Antimicrobial compounds Solvent extraction Novel technologies Bioactives Food matrices |
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Algae Antimicrobial compounds Solvent extraction Novel technologies Bioactives Food matrices Algae Antimicrobial compounds Solvent extraction Novel technologies Bioactives Food matrices Pina-Pérez, M. Consuelo Rivas, Alejandro Martínez López, Antonio Rodrigo, Dolores Rodrigo Aliaga, Dolores Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
description |
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Pina-Pérez, M. Consuelo Rivas, Alejandro Martínez López, Antonio Rodrigo, Dolores Rodrigo Aliaga, Dolores |
format |
artículo |
topic_facet |
Algae Antimicrobial compounds Solvent extraction Novel technologies Bioactives Food matrices |
author |
Pina-Pérez, M. Consuelo Rivas, Alejandro Martínez López, Antonio Rodrigo, Dolores Rodrigo Aliaga, Dolores |
author_sort |
Pina-Pérez, M. Consuelo |
title |
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
title_short |
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
title_full |
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
title_fullStr |
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
title_full_unstemmed |
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
title_sort |
antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food |
publisher |
Elsevier |
publishDate |
2017-05-08 |
url |
http://hdl.handle.net/10261/152693 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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