Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

The present paper aims to review the natural food preservatives with antimicrobial
properties emphasizing their importance for the future of food manufacturing and consumers' …

Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial
compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts …

Many consumers are demanding foods without what they perceive as artificial and harmful
chemicals, including many used as antimicrobials and preservatives in food. Consequently …

The use of natural antimicrobial compounds in food has gained much attention by the
consumers and the food industry. This is due primarily to two major factors. First, the misuse …

The development of new materials for food packaging applications is necessary to reduce
the excessive use of disposable plastics and their environmental impact. Biodegradable …

Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1, 4)-
glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall …

One of the common ways to prevent food spoilage throughout product's shelf life is by using
artificial/synthetic preservatives. However, the growing negative perception of consumers …

There is increasing interest in the use of natural preservatives (rather than synthetic ones)
for maintaining the quality and safety of foods due to their perceived environmental and …