ReviewTheScientificWorldJournal2022
Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review.
Review in TheScientificWorldJournal, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 56 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
56 citing papers in PubMed.
- Evaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens.MicrobiologyOpen · 2026Article
- Research Progress, Challenges, and Future Trends of Modified Atmosphere Packaging (MAP) Technology for Food and Agricultural Products: A Bibliometric Analysis (2016-2025).Foods (Basel, Switzerland) · 2026Review
- Mapping Antimicrobial Synergism in Sorbate-Based Ternary Preservative Systems AgainstFoods (Basel, Switzerland) · 2026Article
- Multi-Omics Reveals Carvacrol Inhibits Gas Production inMicroorganisms · 2026Article
- Volatile organic compounds associated with red-stripe pathogens inhibit mycelial growth ofMicrobiology spectrum · 2026Article
- Electrospraying and Nano-Enabled Edible Films for Food Preservation: Controlled Release, Antimicrobial Function, and Future Horizons.Food science & nutrition · 2026Review
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Natural Antimicrobials from Plants Used as Food Preservatives.Foods (Basel, Switzerland) · 2026Review
- Comprehensive Insights into Natural Bioactive Compounds: From Chemical Diversity and Mechanisms to Biotechnological Innovations and Applications.ChemistryOpen · 2026Review
- Preservation Strategies for Camel Meat: Quality Improvement and Shelf-Life Extension.Food science & nutrition · 2026Review
- Application of juniper (Frontiers in microbiology · 2026Article
- Toxicological Evaluation and Antimicrobial Activity of a Natural Thymol-Eucalyptol-Based Mixture.Toxics · 2025Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Comparative Analysis of Microbial Load in Smoked and Fried Tilapia (Chambo) From Wholesale and Retail Markets.MicrobiologyOpen · 2025Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Chemical Composition, Antioxidant and Antimicrobial Activity ofPlants (Basel, Switzerland) · 2025Article
- Essential Oils from Wild AlbanianMolecules (Basel, Switzerland) · 2025Article
- Enhancing antioxidant and antibacterial activities of Cuminum cyminum, Origanum vulgare, and Salvia officinalis essential oils through a synergistic perspective.Scientific reports · 2025Article
- Green tea-millets based multi-nutritive cookies: innovative formulation and nutritional analyses.Food chemistry: X · 2025Article
- Nanophytosome-functionalized active packaging films for preservation of refrigerated rainbow trout.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and isolated as secondary metabolites of plants, animals, and microorganisms. Plants, especially herbs and spices, are given more attention as a source of natural antimicrobials. Microorganisms used in food fermentation also produce different antimicrobial metabolites, including organic acids, hydrogen peroxide, and diacetyl, in addition to bacteriocins. Products of animal origin, such as tissues and milk, contain different antimicrobial agents. Natural antimicrobials are primarily extracted and purified before utilization for food product development. The extraction condition and purification of natural preservatives may change their structure and affect their functionality. Selecting the best extraction method coupled with minimal processing such as direct mechanical extraction seems to preserve active ingredients. The activity of natural antimicrobials could also be influenced by the source, time of harvesting, and stage of development. The effectiveness of natural antimicrobial compounds in food applications is affected by different factors, including food composition, processing method, and storage conditions. Natural antimicrobials are safe because they can limit microbial resistance and meet consumers' demands for healthier foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.