Antimicrobials for Sustainable Food Storage

Cover
Half Title
Title Page
Copyright Page
Table of Contents
About the Editors
List of Contributors
Preface
Acknowledgements
Foreword
Section 1 Food Ingredients as Antimicrobials
	1 Antimicrobial Activity of Natural Metabolites
		1.1 Bacteriocins in Food Preservation
		1.2 Chitin and Chitosan, Interesting Biopolymers in Food Packaging
		1.3 Peptides From Microbial and Animal Origin With Food Applications
		1.4 Microalgae, Algae and Cyanobacteria as Sources of Promising Metabolites in the Food Industry
		1.5 Plant Extracts as Antimicrobials in Food
		1.6 Other Metabolites From Filamentous Fungi and Yeast
		1.7 Future Perspectives
		References
	2 Natural Antimicrobials, Their Sources, and Food Safety
		2.1 Introduction
		2.2 Natural Antimicrobials
		2.3 Types of Natural Antimicrobials
		2.4 Antimicrobial Compounds – Animal Sources
			2.4.1 Lactoferrin (Lf)
			2.4.2 Chitosan
			2.4.3 Lysozyme
			2.4.4 Lactoperoxidase
			2.4.5 Avidin
			2.4.6 Ovotransferrin
		2.5 Antimicrobial Compounds From Plant Source
			2.5.1 Spices and Herbs
			2.5.2 Plant-Derived Antimicrobial Peptides
			2.5.3 Essential Oils
			2.5.4 Polyphenols
			2.5.5 Sugar
			2.5.6 Onions and Garlic
			2.5.7 Cruciferae
			2.5.8 Hops
			2.5.9 Plant By-Products
		2.6 Antimicrobial Compounds – Microbial Sources
			2.6.1 Reuterin
			2.6.2 Pediocin
			2.6.3 Defensins
			2.6.4 Pleurocidin
			2.6.5 Bacteriophages
			2.6.6 Bacteriocins
			2.6.7 Nisin
		2.3 Food Safety
			2.3.1 Need for Food Safety
			2.3.2 Conventional Tools for Food Safety
		2.4 Application of Antimicrobials in Food Preservation and Safety
			2.4.1 Antimicrobials as Food Preservatives
			2.4.2 Antimicrobials in Food Packaging
			2.4.3 Antimicrobials as Disinfectants in the Food Processing Equipment and Surfaces
				2.2.4.4 Antimicrobials as a Substitute for Artificial Preservatives
			2.4.5 Antimicrobials in the Flavor Enhancement
		2.5 Conclusion
		2.6 Future Challenges
		References
	3 Natural Antimicrobials in Food Packaging and Preservation
		3.1 Introduction
		3.2 Natural AMs (Antimicrobials) and Their Mode of Action
		3.3 Animal-Based AMs
			3.3.1 Peptides as AMs
			3.3.2 Polysaccharides as AMs
			3.3.3 Lipids as AMs
			3.3.4 Mechanism of Action of Animal-Based AMs
		3.4 Plant-Based AMs
			3.4.1 Poly-Phenols as AMs
			3.4.2 Essential Oils (EOs) as AMs
			3.4.3 Plant-Derived Antimicrobial-Peptides (PAMPs) as AMs
			3.4.4 Mechanism of Action of Plant-Based AMs
		3.5 Microbial-Based AMs
			3.5.1 Bacteriocins as AMs
			3.5.2 Bacterial Cell Metabolites as AMs
			3.5.3 Bacteriophage as AMs
			3.5.4 Fungal-Based AMs
			3.5.5 Algal-Based AMs
			3.5.6 Mechanism of Action of Microbial-Based AMs
		3.6 Importance of Sustainable Food Practices – Role of Ams in Food Packaging and Preservation
		3.7 Applications of Natural AMs in Food Packaging
			3.7.1 AMs in Food Packaging
			3.7.2 AMs in Edible Food Packaging
			3.7.3 AMs in Biodegradable Food Packaging
			3.7.4 AMs in Antioxidant Packaging
			3.7.5 AMs as Bio Composite Film Coatings
			3.7.6 AMs as Nano Composite Film Coatings
			3.7.7 AMs in Food Preservation
			3.7.8 AMs as Dietary Supplements
		3.8 Conclusion and Future Challenges
		References
	4 Antimicrobial Activity of Essential Oils: Food Application and Determination Methods
		4.1 Introduction
		4.2 Essential Oils and Their Application in Food
		4.3 Antimicrobial Activity
		4.4 Types of Agars for Determination of Antimicrobial Activity
		4.5 Assay for Antimicrobial Activity Determination
			4.5.1 Modified Agar Well Method
			4.5.2 Kirby Bauer Method
			4.5.3 Epsilometer Method (E-Test)
			4.5.4 Method of Dilution in Agar in Broth
				4.5.4.1 Most Probable Number Method (MPN)
				4.5.4.2 Sowing in Agar in Inclined Or Bevel Tube (Flute Beak)
			4.5.5 Method By 3M Petrifilm
				Procedure
			4.5.6 Sowing in Petri Dish
				Procedure
		References
	5 Antimicrobial Agents in Food Preservation
		5.1 Introduction
			5.1.1 Chemical Antimicrobial Agents
			5.1.2 Natural Antimicrobial Agents
			5.1.3 Spices and Herbs
			5.1.4 Vegetables and Fruits
		5.2 Food Spoilage and Recent Technology in Food Preservations
			5.2.1 Mechanism of Food Spoilage
			5.2.2 Physical Spoilage
			5.2.3 Microbial Spoilage
			5.2.4 Chemical Spoilage
		5.3 Food Preservation and Processing Methods
			5.3.1 Physical Processing
				5.3.1.1 Drying
				5.3.1.2 Thermal Sterilization
				5.3.1.3 Retorting
				5.3.1.4 Aseptic Packaging
				5.3.1.5 Freezing
				5.3.1.6 Chilling
				5.3.1.7 High-Pressure Food Preservation
				5.3.1.8 Irradiation
				5.3.1.9 Pulsed Electric Field
			5.3.2 Biological Process: Fermentation
			5.3.3 Alcohol Fermentation
			5.3.4 Vinegar Fermentation
			5.3.5 Lactic Acid Fermentation
		5.4 Effects of Antimicrobial Preservation of Food On Humans
		5.5 Ethical Perspectives of Antimicrobial Resistant Mitigation
		5.6 Conclusions
		References
	6 Antimicrobial Packaging to Preserve Food Quality and Food Self Life
		6.1 Introduction
		6.2 The Foundational Principles of Antimicrobial Packaging
		6.3 Antimicrobial Ingredients in Food Packaging
		6.4 Constructing Antimicrobial Packaging
		6.5 Different Antimicrobial Packaging Systems
			6.5.1 Inside Packages, Sachets Or Pads With Volatile Antimicrobial Agents
			6.5.2 Polymers With Internal Antibacterial Properties
			6.5.3 Adsorption Or Coating of Antimicrobials On Polymer Surfaces
			6.5.4 Antimicrobial Agents Directly Added to Polymers
			6.5.5 Polymer Antimicrobial Immobilization Using Ion Or Covalent Bonds
			6.6 Applications for Effective Antimicrobial Packaging
			6.6.1 Packaging With Antimicrobials for Fresh and Minimal
			6.6.2 For Meat Products, Antimicrobial Packaging
			6.6.3 Dairy Product Antimicrobial Packaging
		6.7 Status of Antimicrobial Packaging Regulations
		6.8 Conclusions
		References
	7 Antimicrobial Nanomaterials in the Food Industry
		7.1 Introduction
		7.2 Nanoparticles in Food Processing
		7.3 Nanoparticles in Food Packaging
			7.3.1 Silver Nanomaterials in Food Packaging
			7.3.2 Gold Nanoparticles in Food Packaging
			7.3.3 Titanium Dioxide Nanoparticles in Food Packaging
			7.3.4 Zinc Nanoparticles in Food Packaging
			7.3.5 Silica Nanoparticles in Food Packaging
		7.4 Nanotechnology in Food Biosensors
		7.5 Risk Factors of Using Nanomaterials in Food
		7.6 Conclusion
		References
	8 Production of L-Arginine By Fermentation: Its Applications as Food Ingredients and Antimicrobials
		8.1 Introduction
		8.2 Strain Improvement
		8.3 Metabolic Engineering
		8.4 L-Arginine
		8.5 Biosynthesis of L Arginine
		8.6 Regulation of Arginine Biosynthesis
		8.7 Fermentation of Arginine
		8.8 Food Ingredients as Antimicrobials
		8.9 L-Arginine as an Antimicrobial Agent in Food Storage
		8.10 Conclusion
		References
	9 Role of Antibacterial Polyphenols (Pps) in Food Preservative Applications and Correlated to Crystals Structures as a Reference Tool
		9.1 Introduction
		9.2 Polyphenols at a Glance and Antimicrobial From PPS
			9.2.1 Flavonoids and Their Types as Flavones, Flavonols, Flavanone, Flavanols, Chalcones
			9.2.2 Non-Flavonoids
				9.2.2.1 Phenolic Acid, Stilbenes, Lignane, Coumarins, Tannins, Quinones, Curcuminoid, Xnthanoids
		9.3 Technical Details: Direct Method, Encapsulation, Coating, Edible Film and Food Packing
		9.4 Modern Approaches, Challenges in the Applications of PPS and KPL
		9.5 Conclusion
		References
	10 Bioprospective Value of Phaeophyceae: Antimicrobial Potential, Bioactive Components, and Its Health Promoting Perspectives
		10.1 Introduction
		10.2 Antimicrobial Activity of Phaeophyceae
		10.3 Bioactive Compound Present in Phaeophyceae
		10.4 Major Bioactive Molecules of Phaeophyceae
			10.4.1 Phlorotannins
			10.4.2 Alginic Acid
			10.4.3 Fucoidan
			10.4.4 Laminarin
		10.5 Therapeutic Potential of Phaeophyceae
		10.6 Application of Phaeophyta
		10.7 Conclusion
		Acknowledgement
		References
11 Antimicrobial Activity and Potential of the Ingredients of Horchata – a Traditional Southern Ecuadorian Highlands Herbal Drink
	11.1 Introduction
	11.2 Species Used in Horchata
	11.3 Less Studied Species
	11.4 Antimicrobial Activity of Phytochemicals
		11.4.1 Terpenoids
		11.4.2 Flavonoids
		11.4.3 Alkaloids
		11.4.4 Betalains and Anthocyanins
		11.4.5 Phenylpropanoids
	11.5 Uses and Perspectives in the Food Industry
	11.6 Conclusions
	References
Section 2 Applications of Food Ingredients – Recent Advances
	12 Antimicrobial Potentiality of Endophytes in Agriculture, Food Nutrition, and Packaging
		12.1 Introduction
			12.1.1 Food Spoilage and Economic Loss
			12.1.2 Ensuring Food Safety: Expectations From Antimicrobial Processing
		12.2 Endophytes: What They Are
		12.3 Evolution, Diversity, and Population Density Endophytes
			12.3.1 Bacterial Endophytes: a Hidden World of Bacterial Interactions With Plants
				12.3.1.1 Bacterial Endophyte Colonization and Diversity
				12.3.1.2 Colonization of Bacterial Endophyte
			12.3.2 Fungal Endophytes: a Management of Threads in Plant Kingdom
		12.4 Transmission of Endophytes and Host-Endophytes Interaction
			12.4.1 Mutual Symbiosis
			12.4.2 Beneficiary Relationship
			12.4.3 Endophytes Interaction Against Plant Immune System
		12.5 Endophytes and Secondary Metabolites
		12.6 Potential Role of Endophyte in Food and Industrial Agriculture
			12.6.1 Role of Endophytes for Food Storage, Preservation, and Packaging
			12.6.2 Endophytes: An Alternative Biocontrol Agent
			12.6.3 Endophytes in Seeds: “Transmicule” of Holobionts
		12.7 Endophyte’s Characterization
		12.8 Conclusion
		References
	13 Microencapsulation of Essential Oils for Food Preservation: Methods, Mechanisms, and Applications
		13.1 Introduction
		13.2 Microencapsulation
			13.2.1 Membrane Materials (Shell)
			13.2.2 Essential Oil (Core)
			13.2.3 Microencapsulation of Essential Oils
		13.4 Microencapsulation Methods
			13.4.1 Physical Methods
				a) Spray Drying
				b) Fluid Bed
				c) Pan Coating
				d) Freeze-Drying/Lyophilization
			13.4.2 Chemical Methods
				a) Coacervation
				b) Ionic Gelling
				c) Interfacial Polymerization
			13.4.3 Mixed Methods – Centrifugal Extrusion
		13.5 Types of Microcapsule Structures
		13.6 Mechanisms of Action of the Microcapsules
		13.7 Application of Essential Oil Microcapsules for Food Preservation
		13.8 Application Experience: Microcapsules Obtained By Ionic Gelling of Lippia Alba Essential Oil for Food Preservation
		13.9 Challenges and Perspectives in the Application of Essential Oil Microcapsules for Food Preservation
		References
	14 Antimicrobial Edible Biofilms for Food Packaging – Nano-Based Technologies
		14.1 Introduction
		14.2 Antimicrobials and Their Types
			14.2.1 Natural Antimicrobials
			14.2.2 Synthetic Antimicrobials
			14.2.3 Metal Oxide-Based Antimicrobials
			14.2.4 Enzymes-Based Antimicrobials
			14.2.5 Advantages of Using Nanomaterials for Food Packaging
		14.3 Types of Food Packaging Films
			14.3.1 Active Packaging
				14.3.1.1 Antimicrobial Films
			14.3.2 Smart Packaging
			14.3.3 Edible Packaging Films
				14.3.3.1 Protein-Based Edible Films
				14.3.3.2 Polysaccharide-Based Edible Films
				14.3.3.3 Lipid-Based Edible Films
		14.4 Nano-Based Technologies for Food Packaging
			14.4.1 Nanoencapsulation
			14.4.2 Nanocomposite
			14.4.3 Nanoemulsions
			14.4.4 Nanocoatings
		14.5 Methods of Preparation of Packaging Films
			14.5.1 Casting Process for Synthesizing Food Packaging Film
			14.5.2 Coating Method for Food Packaging
			14.5.3 Extrusion Process for Synthesizing Food Packaging Film
			14.5.4 Layer By Layer Assembly for Synthesizing Food Packaging Film
			14.5.5 Electrospinning Process for Synthesizing Food Packaging Film
		14.6 Applications of Antimicrobial Nanofilms in Food Packaging
		14.7 Conclusion
		References
	15 Spray Drying as a Tool for the Microencapsulation of Essential Oils as Natural Food Additives
		15.1 Introduction
		15.2 Microencapsulation Technology
			15.2.1 Spray Drying Process
			15.2.2 Factors Affecting the Efficiency of Spray-Drying Encapsulation of Essential Oils
			15.2.3 Wall Material Attributes
			15.2.4 Core Material Properties
			15.2.5 Feed Emulsion Characteristics
			15.2.6 Inlet and Outlet Air Temperatures
			15.2.7 Air Flow Velocity
			15.2.8 Feed Flow Rate
		15.3 Essential Oils
			15.3.1 Antimicrobial Activity
			15.3.2 Antioxidant Activity
		15.4 Conclusions
		References
	16 Emerging Trends in Antimicrobial Use for Sustainable Food Preservation
		16.1 Introduction
		16.2 Food-Borne Antimicrobial Resistance
		16.3 Global Statistical Trends in Antimicrobial Use for Sustainable Food Preservation
		16.4 Different Emerging Antimicrobials Source for Sustainable Food Preservation
			16.4.1 Plant-Derived Antimicrobials
			16.4.2 Sources of Plant-Derived Antimicrobials
			16.4.3 Uses of Plant-Derived Antimicrobials in Food Preservation
			16.4.4 Challenges and Future Directions
		16.5 Nanotechnology-Based Antimicrobials
		16.6 Bacteriophages-Based Antimicrobials
		16.7 Quorum Sensing (QS) Based Antimicrobials
		16.8 Lactoperoxidase System
		16.9 Enzymes
		16.10 Emerging Alternative Processing Methods
			16.10.1 High-Pressure Processing (HPP)
			16.10.2 Pulsed Electric Field (PEF)
			16.10.3 Ultrasound Processing
			16.10.4 Cold Plasma Processing
			16.10.5 Radiation Processing
		16.11 Combination Antimicrobial Approaches
			16.11.1 Combination Approaches
			16.11.2 Benefits of Combination Approaches
		16.12 Importance of Sustainable Food Preservation for Public Health and the Environment
		16.13 Implications and Potential Impact of Emerging Trends in Antimicrobial Use for Sustainable Food Preservation
		16.14 The FAO Plan of Action for Combating Antimicrobial Resistance
		16.15 Significance of Emerging Trends in Antimicrobial Use for Sustainable Food Preservation
		16.16 Conclusion
		References
	17 Biodegradable Antimicrobials in Food Packaging
		17.1 Introduction
		17.2 Need for Biodegradable Food Packaging
		17.3 Types of Biodegradable Polymers
			17.3.1 Plant-Based Polymers
				17.3.1.1 Cellulose
				17.3.1.2 Carrageenan and Alginate
			17.3.2 Animal-Based Polymer
				17.3.2.1 Starch
				17.3.2.2 Chitosan
				17.3.2.3 Gelatin
			17.3.3 Protein-Based Polymers
				17.3.3.1 Soy Protein
				17.3.3.2 Wheat Gluten
				17.3.3.3 Corn Zein
				17.3.3.4 Casein and Whey Proteins
			17.3.4 Microbial-Based Polymer
				17.3.4.1 Polyhydroxyalkanoates (PHA)
				17.3.4.2 Aliphatic Poly Esters (APE)
				17.3.4.3 Poly Lactic Acid (PLA)
				17.3.4.4 Poly Hydroxy Alkanoate (PHA)
				17.3.4.5 Polycaprolactone (PCL)
		17.4 Natural Antimicrobial Polymers in Food Packaging
			17.4.1 Antioxidants in Food Packaging
			17.4.2 Edible Films in Food Packaging
				17.4.2.1 Cellulose
				17.4.2.2 Chitosan Films
				17.4.2.3 Chitosan-Starch Based Films
				17.4.2.4 Potassium Sorbate
				17.4.2.5 Nisin
				17.4.2.6 Milk Protein-Based Film
			17.4.3 Breathable Films in Food Packaging
				17.4.3.1 PLA
				17.4.3.2 MAP
				17.4.3.3 Hydrogels
			17.4.4 Other Biopolymers Based Film
				17.4.4.1 Polyamide Resin
				17.4.4.2 Polyanhydrides
				17.4.4.3 Ag2O Bio Nanocomposites
		17.5 Conclusion
		17.6 Future Perspectives
		References
	18 Nanostructured Lipid Carriers (NLCs) for the Aqueous-Based Food Preservation
		18.1 Introduction
		18.2 NLC Constituents
			18.2.1 Lipids
				18.2.1.1 Solid Lipids
				18.2.1.2 Liquid Lipids
			18.2.2 Emulsifier
		18.3 NLCs’ Structural Model
			18.3.1 Imperfect NLC Structure
			18.3.2 Amorphous NLCs
			18.3.3 Multiple O/F/W Type NLCs
		18.4 Production Methods
			18.4.1 Homogenization Under High Pressure (HPH) Method
			18.4.2 Microemulsion
			18.4.3 Solvent Emulsification
				18.4.3.1 Solvent Emulsification Evaporation
				18.4.3.2 Solvent Emulsification Diffusion
			18.4.4 Ultrasonication
		18.5 NLC’s Characteristics
			18.5.1 Zeta (ζ)-Potential and Particle Size
			18.5.2 Morphology of Particles
			18.5.3 Bioactive Substances – Chemical Stability
			18.5.4 Encapsulation Efficiency (EE) and Drug Loading (DL)
			18.5.5 Crystallinity
		18.6 NLCs (Nanostructured Lipid Carriers) Are Uses in Functional Foods and Pharmaceuticals
			18.6.1 Toxicity
			18.6.2 Bioavailability
			18.6.3 Benefits of NLC
			18.6.4 Limitations of NLCS
			18.6.5 Preservation
		18.7 Preservatives Selection
		18.8 Conclusion and Future Perspective
		References
	19 Scientific Research On Antimicrobials: Bibliometric Assessment of Contributions in WOS (2000–2021)
		19.1 Introduction
		19.2 Materials and Methods
			19.2.1 Search Strategy
			19.2.2 Selection Criteria
			19.2.3 Data Extraction
			19.2.4 Methodological Design Software for Analysis
		19.3 Results and Discussion
			19.3.1 Characteristics of Publication Results
		19.4 Conclusions
		Bibliography
Index