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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems Korean J. Food Sci. An. Vol. 36, No. 4, pp. 547~557 (2016) DOI http://dx.doi.org/10.5851/kosfa.2016.36.4.547 © 2016 Korean Society for Food Science of Animal Resources ISSN 1225-8563 eISSN 2234-246X ARTICLE Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems Na-Kyoung Lee1 and Hyun-Dong Paik1,2* 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea 2Bio/Molecular Informatics Center, Konkuk University, Seoul 05029, Korea Abstract This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food sys- tems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been rec- ognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use. Keywords: natural preservative, antimicrobial, safety, food application Received June 30, 2016; Revised August 9, 2016; Accepted August 9, 2016 Introduction During recent decades, investigation on food preserva- tion have focused on more natural and healthier food The food industry has developed along with globaliza- (Caminiti et al., 2011; Fangio and Fritz, 2014). Biopreser- tion, resulting in an increased risk of foodstuffs being vation has dealt with extending food shelf life and contaminated with pathogens, chemical residues, and tox- enhancing food safety using plants, animals, microorgan- ins. The proliferation of pathogenic and spoilage bacteria isms, and their metabolites (Settanni and Corsetti, 2008). should be controlled to guarantee food safety. Conven- Particularly, meat and meat products are perishable mate- tional preservatives are a group of synthetic chemical rials, and are controlled by the Hazard Analysis Critical substances including nitrates/nitrites, sulfites, sodium Control Point (HACCP) approach. The risk of contracting benzoate, propyl gallate, and potassium sorbate. The use foodborne illnesses is reduced by various food preserva- of these conventional preservatives in food has known tion methods; thermal processing, drying, freezing, refrig- side effects (Sharma, 2015). Nitrites and nitrate have been eration, irradiation, modified atmosphere packaging, and linked to leukemia, colon, bladder, and stomach cancer. the addition of antimicrobial agents, salts, or other chem- Sorbate and sorbic acid are rare; however, they are related ical preservatives. Unfortunately, these techniques cannot to urticaria and contact dermatitis. Benozates have been be applied to all food products because of undesired suspected to relating to allergies, asthma, and skin rashes. effects (texture, color, etc.) depending on food type, such as ready-to-eat foods and fresh foods. Especially, preserv- ing meat products is more complex, with higher pH and *Corresponding author: Hyun-Dong Paik, Department of Food mild pasteurization temperatures required. Science and Biotechnology of Animal Resources, Konkuk Uni- versity, Seoul 05029, Korea. Tel: +82-2-2049-6011, Fax: +82-2- Natural preservative are the chemical agents derived 455-3082, E-mail: [email protected] from plants, animals, and microorganisms, and are usu- This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/ by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 547 548 Korean J. Food Sci. An., Vol. 36, No. 4 (2016) ally related to the host defense system (Singh et al., 2010; Natural Preservatives of Plant Origin Tiwari et al., 2009). As the demand for biopreservation in food systems has increased, new natural antimicrobial Plant preservatives are composed to polyphenols and compounds of various origin are being developed, includ- phenolics, essential oils, and plant antimicrobial peptides ing animal-derived systems (lysozyme, lactoferrin, and (pAMPs). These substances have evolved to possess anti- magainins), plant-derived products (phytoalexins, herbs, bacterial and antioxidant effect (Dua et al., 2013). Pheno- and spices), and microbial metabolites (bacteriocins, hyd- lics and polyphenols have various antimicrobial struc- rogen peroxide, and organic acids) (Lavermicocca et al., tures: simple phenols (caffeic acid, catechol, eugenol, and 2003). The requirements of natural preservatives are: epicatechin) and phenolic acids (caffeic acid and cinna- safety, stability during food processing (pH, heat, pres- mic acid), quinones (hypericin), flavones, flavonols, fla- sure, etc.), and antimicrobial efficacy. The representative vonoids (epigallocatechin-3-gallate, catechin, and chrysin), food pathogens are Escherichia coli, Salmonella spp., tannins (pentagalloylglucose, procyanidine B-2), couma- Listeria monocytogenes, Staphylococcus aureus, Bacillus rins (coumarin, warfarin, and 7-hydroxycourmarin), ter- cereus, Yersinia enterocolytica, Clostridium perfringens, penoids (menthol, artemisin, and capsaicin), and alkaloids Clostridium botulinum, and Campylobacter jejuni. The (berberine and harmane) (Table 1) (Cowan, 1999; Hintz pathogenic fungi often related to food-borne diseases are et al., 2015). The pAMPs are represented by thionin, plant toxin-producing Aspergillus flavus and Aspergillus parac- defensins, lipid transfer proteins (LTPs), myrosinase-bin- iticus (Prange et al., 2005). ding proteins (MBPs), hevein- and knottin-like peptides, This review summarizes the current knowledge about snakins, cyclotides, and peptides from hydrolysates (Hintz natural preservatives regarding their antimicrobial effects, et al., 2015). antimicrobial mechanism, application, and regulation in food systems. Status of plant preservatives Plant polyphenol extracts have been used as natural Table 1. Major classes of natural preservatives of plant origin Class Subclass Examples References Phenolics Simple phenols Catechol Hintz et al., 2015 Epicatechin Mason and Wasserman, 1987 Phenolic acids Cinnamic acid Cowan, 1999 Hintz et al., 2015 Quinones Hypericin Cowan, 1999 Hintz et al., 2015 Flavonoids Chrysin Dua et al., 2013 Quercetin Lee et al., 2011 Flavones Abyssinone Cowan, 1999 Flavonols Totarol Cowan, 1999 Tannins Ellagitannin Dua et al., 2013 Lee et al., 2016 Coumarins Coumarin Cowan, 1999 Warfarin Hintz et al., 2015 7-Hydroxycoumarin Terpenoids, essential oils Capsaicin Bajpai et al., 2008 Eugenol Gutierrez et al., 2008 Thymol Helander et al., 1998 Carvacrol Tiwari et al., 1998 Alkaloids Berberine Cowan, 1999 Harmane Garba and Okeniyi, 2012 Piperine Lectins and polypeptides Mannose-specific agglutinin Cowan, 1999 Fabatin Cowan, 1999 Polyacetylenes 8S-Heptadeca-2(Z),9(Z)-diene-4,6- Cowan, 1999 diyne-1,8-diol Antimicrobial peptide (pAMP) Potato defensin, hevein, thionines, Hintz et al., 2015 snakins, lipid transfer protein etc. Jessen et al., 2006 Natural Preservatives in Food Systems 549 meat preservatives, including extracts from oregano, cran- tivum (wheat), Impatients balsamina, Hordeum vulgare berry, sage, rosemary, grape seed, and others. Polyphe- (barley), Arabidopsis thaliana, Hevea brasiliensis, Sola- nols can act as reducing agents and metal ion chelators in num tuverosum (potato), Oldenlandia offinis, etc. the presence of various hydroxyl radicals. Oregano and cranberry extracts were evaluated for anti- Antimicrobial mechanisms of plant preservatives microbial activity against L. monocytogenes in laboratory The antimicrobial mechanisms of phenol compounds media, beef, and fish (Lin et al., 2004). These phenolic- depend on their concentration. Phenols affect enzyme based plant extracts are widely used in food preparation activity related to energy production at low concentrations; and are classified as Generally Regarded as Safe (GRAS). however, they cause protein denaturation at high concen- The effects of neem oil on the meat pathogens Carnobac- trations (Fig. 1). These abilities affect microbial cell per- terium maltaromaticum, Brochothrix thermosphacta, E. meability, thereby interfering with membrane function coli, and Pseudomonas fluorescens, were investigated as (material transport, nucleic acid synthesis, and enzyme a preservative for fresh retail meat (Del Serrone
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