Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products.

Bibliographic Details
Title: Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products.
Authors: Efenberger-Szmechtyk M; Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland., Nowak A; Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland., Czyzowska A; Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland.
Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (1), pp. 149-178. Date of Electronic Publication: 2020 Feb 11.
Publication Type: Journal Article
Language: English
Journal Info: Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1549-7852 (Electronic) Linking ISSN: 10408398 NLM ISO Abbreviation: Crit Rev Food Sci Nutr Subsets: MEDLINE
Imprint Name(s): Publication: Philadelphia, PA : Taylor & Francis Group
Original Publication: Boca Raton, Fla. : CRC Press, c1980-
MeSH Terms: Meat Products*/analysis , Polyphenols*/pharmacology, Anti-Bacterial Agents/pharmacology ; Antioxidants/pharmacology ; Meat ; Plant Extracts/pharmacology ; Plants
Abstract: Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and pathogenic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discoloration. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products.
Contributed Indexing: Keywords: Polyphenols; antibacterial activity; meat; plant extracts
Substance Nomenclature: 0 (Anti-Bacterial Agents)
0 (Antioxidants)
0 (Plant Extracts)
0 (Polyphenols)
Entry Date(s): Date Created: 20200212 Date Completed: 20201208 Latest Revision: 20201214
Update Code: 20210623
DOI: 10.1080/10408398.2020.1722060
PMID: 32043360
Published: 2021
Database: MEDLINE

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