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Natural Food Preservatives

Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a he...

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Bibliographic Details
Online Access: Full Text (via Taylor & Francis)
Main Author: Bhattacharya, Sourish
Other Authors: Abd-El Azim Salama, Heba Hassan
Format: Electronic eBook
Language:English
Published: Milton : Jenny Stanford Publishing, 2023.
Subjects:
Food preservatives.
Food > Preservation.
Table of Contents:
  • Cover
  • Half Title
  • Title Page
  • Copyright Page
  • Table of Contents
  • Preface
  • Chapter 1: Introduction to the Microbiological Spoilage of Foods and Beverages
  • 1.1: Introduction
  • 1.1.1: Microbiological Spoilage of Foods and Beverages
  • 1.2: Microbiology Quality of Juices and Nectars
  • 1.3: Beneficial Microbes in Food
  • 1.4: Probiotic Microorganisms
  • 1.4.1: Health Effects of Probiotics
  • 1.4.2: Improvement of Lactose Digestion
  • 1.4.3: Hypercholesterolemic Effect
  • 1.4.4: Stimulation of Immune System
  • 1.4.5: Anticarcinogenic Action
  • 1.5: Improvement of Rotavirus and C. difficile Diarrhea
  • 1.6: Thermal Process of Fruit Juices
  • 1.7: Thermal Destruction of Microorganisms
  • Chapter 2: Grape and Winery By-product Extracts as Natural Preservatives in Sustainable Food Systems
  • 2.1: Introduction
  • 2.2: Chemical Composition of Main Grape By-products
  • 2.3: Chemical Composition of Grape Leaves
  • 2.4: Chemical Composition of Grape Stems
  • 2.5: Chemical Composition of Grape Pomace
  • 2.6: Chemical Composition of Lees
  • 2.7: Need for Naturally Occurring Preservatives for Food
  • 2.8: Antimicrobial Effect of Polyphenols
  • 2.9: Grape and Wine By-products as Food Preservatives
  • 2.9.1: In Meat
  • 2.9.2: In Fish
  • 2.9.3: In Bread and Pasta
  • 2.9.4: In Beverages
  • 2.10: Safety of Grape By-products as Food Preservatives
  • 2.11: Conclusion
  • Chapter 3: Bacteriocins: Nisin as an Alternative Source to Chemical Preservatives
  • 3.1: Biopreservation of Food
  • 3.2: Methods of Food Biopreservation
  • 3.2.1: Bacteriophages
  • 3.2.2: Endolysins
  • 3.2.3: Protective Cultures
  • 3.3: History and Identification of Bacteriocins
  • 3.4: Classification of Bacteriocins
  • 3.4.1: Class I
  • 3.4.2: Class II
  • 3.4.2.1: Subclass II-A
  • 3.4.2.2: Subclass II-B
  • 3.4.2.3: Subclass II-C
  • 3.4.3: Class III
  • 3.5: Bacterial Origin of Bacteriocins
  • 3.5.1: Bacteriocins from Gram-Negative Bacteria
  • 3.5.2: Bacteriocins from Gram-Positive Bacteria
  • 3.6: Biosynthesis of Bacteriocins
  • 3.7: Mode of Bacteriocins' Action Differs from Antibiotics
  • 3.7.1: Self-Immunity Mechanisms
  • 3.8: Nisin
  • 3.8.1: Nisin as a Biopreservative
  • 3.8.2: Applications of Nisin for Fermented Dairy Products
  • 3.8.3: Nisin in Active Packaging
  • 3.8.4: Nisin Accomplished with Thermal Treatments
  • 3.8.5: Nisin in Combination with Nonthermal Treatments
  • 3.8.6: Nisin with Other Antimicrobial Substances
  • 3.8.7: Nisin with High-Intensity Pulsed Electric Fields
  • 3.8.8: Restrictions on Introducing Nisin in Dairy Products
  • 3.8.9: Nisin and COVID-19
  • Chapter 4: New Unconventional Preservatives
  • 4.1: Introduction
  • 4.2: Frankincense
  • 4.3: Squid Ink
  • 4.4: Lavender (L. latifolia) Leaves Essential Oil
  • 4.5: M. officinalis L. Leaves Oil
  • Chapter 5: Major Preservation Technologies
  • 5.1: Introduction
  • 5.2: Thermal Technologies for Food Preservation
  • 5.2.1: Pasteurization

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