synergistic antimicrobial effects

Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives

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This review examines natural alternatives to synthetic food preservatives, which are increasingly recognized as potentially harmful. Natural antimicrobial compounds from plants, fungi, and other sources can effectively prevent food spoilage and bacterial contamination. New technologies using light and ultrasound can enhance these natural compounds’ effectiveness. While promising, these natural preservatives need more research and regulatory approval before widespread industrial use.

Antimicrobial and Antifungal Activities of Proline-Based 2,5-Diketopiperazines Occurring in Food and Beverages and Their Synergism with Lactic Acid

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Researchers synthesized special cyclic peptides called 2,5-diketopiperazines (found naturally in fermented foods like bread and cheese) and tested their ability to kill harmful molds and bacteria. When combined with lactic acid (a natural preservative), these compounds worked extremely well together, achieving nearly complete mold inhibition. This research suggests that using special starter cultures that naturally produce these compounds could help keep food fresh longer without artificial preservatives.

Research Keyword: synergistic antimicrobial effects

Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives

Antimicrobial and Antifungal Activities of Proline-Based 2,5-Diketopiperazines Occurring in Food and Beverages and Their Synergism with Lactic Acid