Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review
Abdelkader Bensid
1
,
Nariman El Abed
2
,
Abderrahmane Houicher
3
,
Joe M. Regenstein
4
,
Fatih Özogul
5
2
Publication type: Journal Article
Publication date: 2020-12-18
scimago Q1
wos Q1
SJR: 2.200
CiteScore: 23.5
Impact factor: 8.8
ISSN: 10408398, 15497852
PubMed ID:
33337242
General Medicine
Industrial and Manufacturing Engineering
Food Science
Abstract
In the food industry, there is a need to use the properties of antioxidants and antimicrobials effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to delay rancidity. Nevertheless, the emerging concern about the negative effects of synthetic antioxidants and antimicrobials on consumers' health along with the advantages of natural substances have led to more fundamental research to investigate the mechanism of action and toxicity of natural antioxidants and antimicrobials. There is also a need to establish in each country an appropriate regulatory scheme to assure consumers of the safety and efficacy of these materials. Thus, this present review provides a detailed overview of the different antioxidant and antimicrobial groups, focusing on their properties, mechanism of action, and applicability in the food industry to be a guide for students and researchers.
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145
Total citations:
145
Citations from 2024:
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(60.69%)
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GOST
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Bensid A. et al. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review // Critical Reviews in Food Science and Nutrition. 2020. Vol. 62. No. 11. pp. 2985-3001.
GOST all authors (up to 50)
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Bensid A., El Abed N., Houicher A., Regenstein J. M., Özogul F. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review // Critical Reviews in Food Science and Nutrition. 2020. Vol. 62. No. 11. pp. 2985-3001.
Cite this
RIS
Copy
TY - JOUR
DO - 10.1080/10408398.2020.1862046
UR - https://doi.org/10.1080/10408398.2020.1862046
TI - Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review
T2 - Critical Reviews in Food Science and Nutrition
AU - Bensid, Abdelkader
AU - El Abed, Nariman
AU - Houicher, Abderrahmane
AU - Regenstein, Joe M.
AU - Özogul, Fatih
PY - 2020
DA - 2020/12/18
PB - Taylor & Francis
SP - 2985-3001
IS - 11
VL - 62
PMID - 33337242
SN - 1040-8398
SN - 1549-7852
ER -
Cite this
BibTex (up to 50 authors)
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@article{2020_Bensid,
author = {Abdelkader Bensid and Nariman El Abed and Abderrahmane Houicher and Joe M. Regenstein and Fatih Özogul},
title = {Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review},
journal = {Critical Reviews in Food Science and Nutrition},
year = {2020},
volume = {62},
publisher = {Taylor & Francis},
month = {dec},
url = {https://doi.org/10.1080/10408398.2020.1862046},
number = {11},
pages = {2985--3001},
doi = {10.1080/10408398.2020.1862046}
}
Cite this
MLA
Copy
Bensid, Abdelkader, et al. “Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review.” Critical Reviews in Food Science and Nutrition, vol. 62, no. 11, Dec. 2020, pp. 2985-3001. https://doi.org/10.1080/10408398.2020.1862046.