https://m2.mtmt.hu/ eng 2026-05-26 00:53 JournalArticle 37076551 VALIDATED true 0 false 2026-05-22T21:17:48.079+0000 2026-05-16T03:55:15.865+0000 2026-04-15T09:57:11.363+0000 true 10074604 Kapitány Zoltán /api/admin/10074604 Admin true 2026-05-22T21:16:28.280+0000 2026-04-15T09:57:34.412+0000 true 10074604 Kapitány Zoltán /api/admin/10074604 Admin true false false true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle true 1134514 Survey paper true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle /api/subtype/1134514 Összefoglaló cikk SubType 102 true 1134514 true 1 /api/category/1 Category true 1 Pereira, Antia G. Natural Antimicrobials from Plants Used as Food Preservatives true true /api/journal/10046482 REVIEWED true false 10046482 false 10046482 true 2304-8158 Journal FOREIGN 15 8 1309 1309 43 2026 Plant-derived antimicrobial compounds are emerging as promising alternatives to synthetic preservatives in the food industry due to their efficacy against a broad spectrum of pathogenic and spoilage microorganisms, as well as their consumer acceptance. This review critically examines the main classes of bioactive phytochemicals, including essential oils, polyphenols, alkaloids, terpenoids, and saponins, comparing their relative antimicrobial effectiveness and highlighting representative examples. Notably, essential oils rich in thymol or carvacrol have shown strong inhibitory activity against Listeria monocytogenes and Salmonella spp., while polyphenols and alkaloids exhibit moderate to strong activity depending on concentration and food matrix. Their mechanisms of action include cell membrane disruption, inhibition of key enzymes, and interference with DNA or protein synthesis. Applications in food systems (i.e., incorporation into coatings, emulsions, or controlled-release formulations) demonstrate potential for extending shelf life and enhancing safety. However, practical implementation is challenged by matrix-dependent efficacy, compound stability, sensory impact, and regulatory and toxicological considerations. By synthesizing current knowledge, identifying the most promising compound classes, and highlighting key limitations, this review provides a critical framework to guide future research and the development of effective, sustainable natural preservatives in the food industry. true 2026 true true true false false false GOLD 2026-05-22 false http://www.mdpi.com/journal/foods 0 0 0 0 0 0 0 0 0 0 0 0 5 5 D1 480755 false false false false 2026-04-14T09:57:33.957+0000 13 93 0 6 0 true Language 10002 /api/language/10002 Angol English true 2 true PersonAuthorship 137263847 /api/authorship/137263847 1 0.16666667 true false false Pereira Antia G. true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 137263848 /api/authorship/137263848 2 0.16666667 false false false Perez-Vazquez Ana true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 137263849 /api/authorship/137263849 3 0.16666667 false false false Barciela Paula true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 137263850 /api/authorship/137263850 4 0.16666667 false false false Jorge Ana O. S. true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 137263851 /api/authorship/137263851 5 0.16666667 false false false Yuksek Ezgi Nur true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 137263852 /api/authorship/137263852 6 0.16666667 false true false Prieto Miguel A. true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PublicationIdentifier 31838976 /api/publicationidentifier/31838976 PlainSource 6 /api/publicationsource/6 PublicationSourceType 10001 /api/publicationsourcetype/10001 true true true DOI DOI https://doi.org/@@@ true true 6 true IDENTICAL 10.3390/foods15081309 https://doi.org/10.3390/foods15081309 false true PublicationIdentifier 31962865 /api/publicationidentifier/31962865 PlainSource 1 /api/publicationsource/1 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true WoS WoS https://www.webofscience.com/wos/woscc/full-record/@@@ true true 1 true IDENTICAL 001750314600001 https://www.webofscience.com/wos/woscc/full-record/001750314600001 true true PublicationIdentifier 31962864 /api/publicationidentifier/31962864 PlainSource 3 /api/publicationsource/3 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true Scopus Scopus http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@ true true 3 true IDENTICAL 105036880781 http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-105036880781 true true PublicationIdentifier 31838977 /api/publicationidentifier/31838977 PlainSource 40 /api/publicationsource/40 PublicationSourceType 10006 /api/publicationsourcetype/10006 true true true Egyéb URL Other URL @@@ true true 40 true https://www.mdpi.com/2304-8158/15/8/1309 https://www.mdpi.com/2304-8158/15/8/1309 false true PredatorRating 11744011 /api/predatorrating/11744011 RatingType 10033 /api/ratingtype/10033 norveg true true 480755 true true SjrRating 11735122 /api/sjrrating/11735122 6 0.1 journal RatingType 10002 /api/ratingtype/10002 sjr true true ClassificationExternal 3601 /api/classificationexternal/3601 true 3601 true D1 FROM_LAST_YEAR true true /api/publication/37076551 <div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Pereira Antia G. </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Perez-Vazquez Ana </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Barciela Paula </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Jorge Ana O. S. </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Yuksek Ezgi Nur </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Prieto Miguel A. </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;37076551" target="_blank">Natural Antimicrobials from Plants Used as Food Preservatives</a></div> <div> <span class="journal-title">FOODS</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2304-8158">2304-8158</a>)</span>: <span class="journal-volume">15</span> <span class="journal-issue">8</span> <span class="page"> Paper 1309. 43 p. </span> <span class="year">(2026)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Language: English | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/foods15081309" target="_blank" href="https://doi.org/10.3390/foods15081309"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="001750314600001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/001750314600001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="105036880781" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-105036880781"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="https://www.mdpi.com/2304-8158/15/8/1309" target="_blank" href="https://www.mdpi.com/2304-8158/15/8/1309"> Other URL </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;37076551&sort=publishedYear,desc&sort=title"> Number of cited publications: 5 </a> </div> <div class="mtid"><span class="long-pub-mtid">Publication: 37076551</span> | <span class="status-data status-VALIDATED"> Validated </span> Citing | <span class="type-subtype">Journal Article ( Survey paper ) </span> | <span class="pub-category">Scientific</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Last Modified: 2026.05.16. 05:55 Admin Szuper (admin) </div> </div></div>