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Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation

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  • First Online:
Microbial Control and Food Preservation

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

Abstract

The concept of minimally processed and natural foods is gaining popularity among the different group of consumers, and the globalization of food markets, unique new manufacturing processes, and demand for nutritional food without preservatives has enforced research for natural antimicrobials. Food outbreaks caused by Listeria monocytogenes, Escherichia coli O157 and eradication of Bacillus and Clostridium spores have emerged as major challenges faced by the modern food industry. The antimicrobial compounds have a broad range of biologically active molecules of multiple applications. These molecules could be of multiple origins, and mainly consist of carbohydrates, proteins (cationic or anionic), lipids, essential oils or secondary metabolites (saponins, flavonoid, thymols, linalool, citral, tanins, eugenols, terpene, polyphenols, phytophenols, phenolic acids etc.). Many of the naturally occurring antimicrobials are commercialized however; the efficacy, consumer acceptance, and regulation are still a matter of extensive research. In the present chapter, identification, characterization, the mechanism of action of selected natural antimicrobial peptides and polyphenols and their potential applications in food safety and preservation have been discussed.

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Acknowledgements

ASV is thankful to Professor Narpinder Singh, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar for providing financial assistance from J C Bose National Fellowship (2016-2021) awarded by Department of Science & Technology, Government of India, New Delhi.

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  1. Department of Food Science & Technology, Guru Nanak Dev University, Amritsar, Punjab, India

    Amardeep Singh Virdi & Narpinder Singh

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  1. Amardeep Singh Virdi
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Correspondence to Amardeep Singh Virdi or Narpinder Singh .

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  1. Residue Chemistry and Predictive, Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Vijay K. Juneja

  2. BioMerieux, Inc., Hazelwood, Missouri, USA

    Hari P. Dwivedi

  3. Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, Colorado, USA

    John N. Sofos

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Virdi, A.S., Singh, N. (2017). Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation. In: Juneja, V., Dwivedi, H., Sofos, J. (eds) Microbial Control and Food Preservation. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-7556-3_7

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