Antibacterial Activity Compounds in Plant-Based Food
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 413
Special Issue Editors
Interests: nutraceuticals and functional food; bioactive compounds; separation and identification of natural compounds; antioxidant activity
Interests: physicochemical and rheological properties of malto-oligosaccharides based on chemically modified starches; physicochemical and rheological properties of starch of various botanical origins; analysis of rheological properties of flour and dough based on flour systems with plant additives with health-promoting properties; the content of bioactive ingredients and antioxidant properties of nuts; functional food; development of functional bread with health-promoting features
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It has been estimated that there are between 250,000 and 500,000 plant species on Earth, of which a relatively low percentage (from 1% to 10%) is consumed by humans or animals. Meanwhile, plants have a significant impact on human health and functioning, being a source not only of nutrients, but also natural compounds, especially those with antimicrobial properties, which may limit the development of pathogens. Natural compounds are secondary metabolites of a pharmacological or toxicological nature, which usually occur in plants in small amounts. Due to the diverse chemical structure, the metabolic pathways or biological functions can be classified according to different criteria. Terpenoids, alkaloids, and polyphenolics are among the most important natural compounds that exhibit antimicrobial activity. The increasing incidence of drug-resistant pathogens has drawn the attention of the pharmaceutical and scientific communities towards studies on the potential antimicrobial activity of plant-derived substances, an untapped source of antimicrobial chemotypes, which are used in traditional medicine in different countries. Several phytotherapy manuals have mentioned various medicinal plants for treating infectious diseases as urinary tract infections, gastrointestinal disorders, respiratory disease, and cutaneous infections.
This Special Issue will identify and review the latest plant-based natural compounds that have been demonstrated to have antimicrobial activity. The principal goal of the Special Issue is to cover all aspects of chemical relevance, biological activities, and the development of analytical methods for their identification.
Dr. Ireneusz Kapusta
Dr. Karolina Pycia
Guest Editors
Manuscript Submission Information
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Keywords
- Anti-microbial activity
- food safety
- natural compounds
- food chemistry
- phytotherapy
