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Título

Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food

AutorPina-Pérez, M. Consuelo; Rivas, Alejandro ; Martínez López, Antonio ; Rodrigo, Dolores; Rodrigo Aliaga, Dolores
Palabras claveAlgae
Antimicrobial compounds
Solvent extraction
Novel technologies
Bioactives
Food matrices
Fecha de publicación8-may-2017
EditorElsevier
CitaciónFood Chemistry 235: 34-44 (2017)
ResumenAlgae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobials in food. The antimicrobial potential of algae is highly dependent on: (i) type, brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extraction of bioactive compounds, ethanolic and methanolic extracts being highly effective against Gram-positive and Gram-negative bacteria; and (iii) the concentration of the extract. The present paper reviews the main antimicrobial potential of algal species and their bioactive compounds in reference and real food matrices. The validation of the algae antimicrobial potential in real food matrices is still a research niche, being meat and bakery products the most studied substrates.
URIhttp://hdl.handle.net/10261/152693
DOI10.1016/j.foodchem.2017.05.033
ISSN0308-8146
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