Journal of Food Quality

Natural Preservatives to Improve Food Quality and Safety


Status
Published

Lead Editor

1University of Modena and Reggio Emilia, Modena, Italy

2University of Ioannina, Ioannina, Greece

3Institute of Animal Physiology at the Slovak Academy of Sciences, Kosice, Slovakia


Natural Preservatives to Improve Food Quality and Safety

Description

Food products can be contaminated by a variety of pathogenic and spoilage microorganisms, the former causing foodborne diseases and the latter causing significant economic losses for the food industry due to undesirable effects on the food properties. According to the Centers for Disease Control and Prevention (CDC) each year in the United States, 48 million people get sick, 128,000 are hospitalized, and 3,000 die because of foodborne infections. However, although foodborne outbreaks are well recorded, sporadic cases are not, because not all patients visit the doctor or enter the hospital and the causative agent is not always identified. A considerable number of foodborne pathogens of great public health importance (e.g., VTEC E. coli serotypes, Campylobacter jejuni, Listeria monocytogenes, and Yersinia enterocolitica) have emerged during the recent two decades causing severe illness and foodborne outbreaks worldwide.

Microbial food spoilage is also an area of immense concern for the food industry. It is estimated that as much as 25% of all food produced is lost after harvest due to microbial activity. While the growth of spoilage microorganisms in foods is not harmful for the human health, it has negative impact on the shelf-life, textural characteristics, and overall quality of the finished products, affects the consumer choices, and results in significant commercial losses. Thus, prevention or inhibition of microbial growth in foods is of outmost importance for the current globalized food production. Hence, there is still the need for new processing methods, to be used either alone or in combination with the already existing ones, able to reduce or eliminate food borne pathogens and spoilage bacteria. Chemical additives have been extensively used to delay the proliferation of microorganisms, but recently the safety of their use in relation to the consumer health is questioned. Natural preservatives are considered safe alternatives and satisfy the consumer preferences for more “green foods.” Therefore, the current developments in food preservation are focusing on the use of natural antimicrobial substances such as lysozyme, chitosan, spice extracts, and bacteriocins.

This special issue addresses cutting-edge research and review articles related to recent developments on the use of natural preservatives to improve food quality, food safety, and consumer acceptance.

Potential topics include but are not limited to the following:

  • Natural Preservatives/antimicrobials of plant origin such as
    • Essential oils and plant extracts
    • Plant derived compounds (polyphenols, tannins, flavonoids, thymol, carvacrol, phenolics, quinones, saponins, terpenoids, etc.)
    • Plant by products (seeds, peels, kernels, pulps, etc.)
  • Natural preservatives/antimicrobials of animal origin such as
    • Lysozyme, lactoferrin, lactoperoxidase, casein, lipids, protamines, chitosan
  • Natural preservatives and antimicrobials from bacteria such as
    • Acidophilin, bacteriocins and/or bacteriocin-producing strains with probiotic character, lactocin, natamycin, nisins, and reutirin
  • Natural preservatives/antimicrobials from algae
  • Natural preservatives/antimicrobials from fungi and edible mushrooms
  • Edible films and coatings from natural compounds with antimicrobial effect

Articles

  • Special Issue
  • - Volume 2017
  • - Article ID 1090932
  • - Editorial

Natural Preservatives to Improve Food Quality and Safety

Moreno Bondi | Andrea Lauková | ... | Chrissanthy Papadopoulou
  • Special Issue
  • - Volume 2017
  • - Article ID 9675469
  • - Review Article

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Khawaja Muhammad Imran Bashir | Jin-Soo Kim | ... | Jae-Suk Choi
  • Special Issue
  • - Volume 2017
  • - Article ID 9017452
  • - Research Article

Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 from Enterococcus faecium Y31

Wenli Liu | Lanwei Zhang | Huaxi Yi
  • Special Issue
  • - Volume 2017
  • - Article ID 6350156
  • - Research Article

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Hadi Hashemi Gahruie | Seyed Mohammad Hashem Hosseini | ... | Ehsan Shad
  • Special Issue
  • - Volume 2017
  • - Article ID 9315360
  • - Research Article

Optimization of Ultrasound Extraction of Cactus Pear (Opuntia ficus indica) Seed Oil Based on Antioxidant Activity and Evaluation of Its Antimicrobial Activity

María de los Angeles Ortega-Ortega | Nelly del Socorro Cruz-Cansino | ... | José de Jesús Manríquez-Torres
  • Special Issue
  • - Volume 2017
  • - Article ID 3075907
  • - Research Article

Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils

Esther Ramírez-Moreno | Raquel Cariño-Cortés | ... | Tomás Filardo-Kerstupp
Journal of Food Quality
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Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
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