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SOME NATURAL ANTIMICROBIALS OF PLANT ORIGIN

Yıl 2018, Cilt: 7 Sayı: 2, 256 - 276, 17.08.2018

İlkin Yücel Şengün , Berna Öztürk

https://doi.org/10.18036/aubtdc.407806
Cited By: 2

Öz













Fresh or dried forms of various
plants are commonly used in foods for improving quality attributes of the
foods. Many researchers have found that phenolic compounds, organic acids and
essential oils in the structure of plant sources show antimicrobial properties
against microorganisms. Therefore, plant sources provide important potential
for ensuring food safety. In recent years, as consumers have also increased
their tendency to consume natural products, plant products have become more
important in food industry as alternative antimicrobial agents. In this work,
studies on antimicrobial active ingredients in plant products and their
mechanisms of action as well as studies on inhibitor activity of these products
in food systems have been compiled.



Anahtar Kelimeler

Antimicrobial plant essential oil organic acid phenolic

Kaynakça

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BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER

Yıl 2018, Cilt: 7 Sayı: 2, 256 - 276, 17.08.2018

İlkin Yücel Şengün , Berna Öztürk

https://doi.org/10.18036/aubtdc.407806
Cited By: 2

Öz

Anahtar Kelimeler

Antimikrobiyal Bitki Uçucu yağ Organik asit

Kaynakça

  • [1] Bajpai VK, Baek KH, Kang SC. Control of Salmonella in foods by using essential oils: A review. Food Res Int 2012; 45(2): 722-734.
  • [2] Rodriguez-Garcia I, Silva-Espinoza BA, Ortega-Ramirez LA, Leyva JM, Siddiqui MW, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Ayala-Zavala JF. Oregano essential oil as an antimicrobial and antioxidant additive in food products. Crit Rev Food Sci Nutr 2016; 56(10): 1717-1727.
  • [3] Tajkarimi MM, Ibrahim SA, Cliver DO. Antimicrobial herb and spice compounds in food. Food Control 2010; 21(9): 1199-1218.
  • [4] Smith-Palmer A, Stewart J, Fyfe L. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol 2001; 18(4): 463-470.
  • [5] Fleming-Jones ME, Smith RE. Volatile organic compounds in foods: A five year study. J Agric Food Chem 2003; 51(27): 8120-8127.
  • [6] Burt S. Essential oils: their antibacterial properties and potential applications in food-a rewiev. Food Microbiol 2004; 94: 223-253.
  • [7] Nostro A, Blanco AR, Cannatelli MA, Enea V, Flamini G, Morelli I, Alonzo V. Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol. FEMS Microbiol Lett. 2004; 230(2): 191-195.
  • [8] Fisher K, Phillips C. Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends Food Sci Technol 2008; 19(3): 156-164.
  • [9] Gyawali R, Ibrahim SA. Natural products as antimicrobial agents. Food Control 2014; 46: 412-429.
  • [10] Calo JR, Crandall PG, O’Bryan CA, Ricke SC. Essential oils as antimicrobials in food systems - A review. Food Control 2015; 54: 111-119.
  • [11] Nostro A, Germanò MP, D’angelo V, Marino A, Cannatelli MA. Extraction methods and bioautography for evaluation of medicinal plant antimicrobial activity. Lett Appl Microbiol 2000; 30(5): 379-384.
  • [12] Gyawali R, Ibrahim SA. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Appl Microbiol Biotechnol 2012; 95(1): 29-45.
  • [13] Hayek SA, Gyawali R, Ibrahim SA. Antimicrobial Natural Products. FormatexInfo 2013; 910-921.
  • [14] Lai PK, Roy J. Antimicrobial and chemopreventive properties of herbs and spices. Curr Med Chem 2004; 11: 1451-1460.
  • [15] Tiwari BK, Valdramidis VP, O'Donnell CP, Muthukumarappan K, Bourke P, Cullen P. Application of natural antimicrobials for food preservation. J Agric Food Chem 2009; 57(14): 5987-6000.
  • [16] Raybaudi-Massilia RM, Mosqueda-Melgar J, Soliva-Fortuny R, Martin-Belloso O. Control of pathogenic and spoilagemicroorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Compr Rev Food Sci Food Saf 2009; 8: 157-180.
  • [17] Rico D, Martín-Diana AB, Barat JM., Barry-Ryan C. Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends Food Sci Technol 2007; 18: 373-386.
  • [18] Kıvanc M, Kunduhoğlu B. Antimicrobial activity of fresh plant juice on the growth of bacteria and yeasts. J Qafqaz Univ 1997; 1(1): 27-35.
  • [19] Saeed S, Tariq P. Effects of some seasonal vegetables and fruits on the growth bacteria. Pak J Biol Sci 2006; 9(8): 1547-1551.
  • [20] Karapinar M, Sengun IY. Antimicrobial effect of koruk (unripe grape - Vitis vinifera ) juice against Salmonella Typhimurium on salad vegetables. Food Control 2007; 18: 702-706.
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Toplam 103 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme
Yazarlar

İlkin Yücel Şengün

Berna Öztürk Bu kişi benim

Yayımlanma Tarihi 17 Ağustos 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 7 Sayı: 2

Kaynak Göster

APA Yücel Şengün, İ., & Öztürk, B. (2018). BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, 7(2), 256-276. https://doi.org/10.18036/aubtdc.407806
AMA Yücel Şengün İ, Öztürk B. BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. Ağustos 2018;7(2):256-276. doi:10.18036/aubtdc.407806
Chicago Yücel Şengün, İlkin, ve Berna Öztürk. “BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7, sy. 2 (Ağustos 2018): 256-76. https://doi.org/10.18036/aubtdc.407806.
EndNote Yücel Şengün İ, Öztürk B (01 Ağustos 2018) BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7 2 256–276.
IEEE İ. Yücel Şengün ve B. Öztürk, “BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER”, Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, c. 7, sy. 2, ss. 256–276, 2018, doi: 10.18036/aubtdc.407806.
ISNAD Yücel Şengün, İlkin - Öztürk, Berna. “BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7/2 (Ağustos 2018), 256-276. https://doi.org/10.18036/aubtdc.407806.
JAMA Yücel Şengün İ, Öztürk B. BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2018;7:256–276.
MLA Yücel Şengün, İlkin ve Berna Öztürk. “BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, c. 7, sy. 2, 2018, ss. 256-7, doi:10.18036/aubtdc.407806.
Vancouver Yücel Şengün İ, Öztürk B. BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2018;7(2):256-7.

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