Table 2 Strategies used in the food industry to control food contaminants and food-borne virus through bioactive substances
From: Natural bioactive substances for the control of food-borne viruses and contaminants in food
Strategies | Natural substances | Application | Results | References |
|---|---|---|---|---|
Food additives | Essential oil | Yogurt | Anti-microbiological effects | (Singh et al. 2011) |
Clary, Sage, Juniper, Lemon, and Majoram Essential oil | Apple juice | Anti-yeast | (Tserennadmid et al. 2011) | |
Oregano essential oil | Apple fruits | Anti-microbiological effects | (Lopez-Reyes et al. 2010) | |
Essential oil from O. vulgare L. and Rosmarinus officinalis L. | Vegetables | Anti-bacterial growth | (De Azeredo et al. 2011) | |
Carvacrol and thymol essential oil | Lemon | Antifungal effects | (Pérez-Alfonso et al. 2012) | |
Lysozyme | Cheese | Anti-microbiological effects | ||
Lactoferrin | Chicken filets | Anti-microbiological effects | (Del Olmo et al. 2012) | |
Chitosan | Beef | Anti-microbiological, Anti-virus | (Duran and Kahve 2020) | |
Epigallocatechin gallate-polyunsaturated fatty acid esters | Food products | Anti-virus effects | (Shahidi and Zhong 2010) | |
Coatings | Polysaccharides | Fruits/Vegetables | Anti-microbiological effects | (Aloui and Khwaldia 2016) |
Oregano essential oil and whey protein | Chicken breast | Anti-microbiological effects | (Fernández-Pan et al. 2014) | |
Chitosan and pomegranate peel extract | White shrimp | Anti-microbiological effects | (Yuan et al. 2016) | |
Oregano and thyme essential oil | Food package | Anti-microbiological effects | (Solano and de Gante 2012) | |
Chitosan | Food package | Form a protective layer | (Pinheiro et al. 2012) | |
Edible films. | Polyphenols from propolis | Food package | Antifungal properties | (Pastor et al. 2010) |
Lysozyme, Lactoferrin | Food package | Anti-microbiological effects | (Barbiroli et al. 2012) | |
Chitosan, Essential oil | Food package | Anti-microbiological effects Form a protective layer |