文献类型：期刊文献

英文题名：Mechanisms, applications and challenges of natural antimicrobials in food system

作者：Kumar, Anand[1];Das, Suprativ[2];Ali, Sadaqat[1];Jaiswal, Swapnil Ganesh[3];Rabbani, Ahmad[4];Rahman, Syed Mohammad Ehsanur[5,6];Chelliah, Ramachandran[6];Oh, Deog-Hwan[6];Liu, Shucheng[1,7];Wei, Shuai[1,7]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol,Guangdong Prov Engn Techno, Zhanjiang 524088, Peoples R China;[2]Vellore Inst Technol, Sch Biosci & Technol, Vellore 632014, Tamil Nadu, India;[3]Maharashtra Inst Technol, Dept Agr Engn, Food Engn Lab, Aurangabad 431010, Maharashtra, India;[4]United Arab Emirates Univ, Coll Agr & Vet Med, Dept Food Sci, Al Ain 15551, U Arab Emirates;[5]Bangladesh Agr Univ, Dept Anim Sci, Mymensingh 2202, Bangladesh;[6]Future F Biotech Co Ltd, Chunchon 24341, South Korea;[7]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2025

卷号：74

外文期刊名：FOOD BIOSCIENCE

收录：SCI-EXPANDED(收录号：WOS:001613767700007)、、WOS

基金：Thanks to support by National Key R & D Program of China (2023YFD2401502) , Key Project of Department of Education of Guangdong Province (2022ZDZX4014) , and China Agriculture Research System (CARS-48) .

语种：英文

外文关键词：Natural antimicrobials; Food preservation; Bioactive compounds; Food safety; Clean label

外文摘要：In response to the advances in biological research and increasing health awareness, the food industry has shown a growing preference for natural alternatives to synthetic preservatives. Although innovative non-thermal preservation technologies have emerged, such as high-pressure processing, pulsed electric fields, cold plasma, and modified atmosphere packaging, synthetic preservatives like nitrites and sulfites remain widely used due to their low cost and high efficacy. However, these compounds are increasingly associated with adverse health and environmental impacts, driving interest toward natural antimicrobial agents derived from plants, microorganisms, and marine organisms. To enhance the performance and stability of these natural antimicrobials, recent strategies have incorporated nanoencapsulation, edible coatings, and active packaging technologies. In parallel, the rising demand for clean-label products with minimal synthetic additives has further accelerated the shift toward natural preservation approaches, potentially reducing both antibiotic resistance and food waste. In comparison with previous review articles, this article exclusively addresses natural antimicrobials with modern delivery technologies, food-related challenges and its sustainability. This focus fills a critical gap by connecting fundamental antimicrobial mechanisms with their real-world applications in food systems. This review comprehensively examines recent progress in the sources, mechanisms of action, and applications of natural antimicrobials in food systems, emphasizing their potential as sustainable replacements for synthetic preservatives in line with modern consumer expectations.