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Antimicrobial and antioxidant activities of natural compounds: enhance the safety and quality of food
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Nature has offered us a tremendous diversity of natural compounds, for which antimicrobial and antioxidant properties have been intensively explored and nowadays are plenty recognized.
During the last decades both the antimicrobial action of natural compounds (preventing and limiting microbial growth) and their antioxidant properties (reducing the oxidation of fats and limiting the ripening and browning of fruit and vegetables after harvesting) have been intensively investigated, particularly in the food packaging sector, evidencing that they may represent an effective eco-friendly approach to enhance the safety and quality of food products, without an environmentally deleterious impact.
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MDPI