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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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2

Plant extracts as antimicrobials in food products

Types

R. Gyawali, S.A. Hayek,  and S.A. Ibrahim     North Carolina A&T State University, Greensboro, NC, USA

Abstract

In recent years, the food industry has faced the challenge of utilizing more naturally occurring food antimicrobials in order to reduce the use of synthetic chemical preservatives in food systems. Spices, herbs, and their extract are rich in polyphenols, flavonoids, terpenoids, and other volatile compounds that significantly support antimicrobial activities. This chapter discusses the antimicrobial properties of plant extracts, herbs, and spices, and their essential oils. In addition, we have also highlighted the potential effects of plant extracts in the presence of minerals on the ...

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