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Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review

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Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review

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dc.contributor.author Pina Pérez, Maria Consuelo es_ES
dc.contributor.author Ferrús Pérez, Mª Antonia es_ES
dc.date.accessioned 2018-05-26T04:25:55Z
dc.date.available 2018-05-26T04:25:55Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0924-2244 es_ES
dc.identifier.uri http://hdl.handle.net/10251/102706
dc.description.abstract [EN] Background: Alternative protein sources are being investigated in response to increasing consumer demand for innovative and healthy food products of vegetable origin to replace non-sustainable animal exploitation. The Leguminosae family includes a wide variety of plants and nutritious seeds, very rich in protein with a high biological value, carbohydrates, vitamins and minerals. Not only the seeds but also the aerial parts, pods, hulls and roots have proved to be natural sources of antioxidants, and anti-inflammatory and antimicrobial compounds. Scope and approach: The present article overviews the antimicrobial potential of the most popular legumes worldwide against foodborne pathogens. Key findings and conclusions: According to the literature reviewed, soybean and chickpea are the two consumed legumes with the highest antimicrobial activity. Long-chain soy peptides (IKAFKEATKVDKVVVLWTA) have a high antimicrobial potential against both Gram-positive and Gram-negative bacteria at a concentration level of 37.2 ¿M. Also, a wide spectrum of proteins and peptides in raw chickpeas and processed extracts have exerted antimicrobial activity against foodborne pathogens when applied in the range 8¿64 ¿g/ml. These results open a new research line with good prospects regarding the development of a new generation of natural preservative ingredients and extracts to be included in novel formulated products. However, critical aspects, such as (i) the stability of antimicrobial activity during the shelf-life of newly formulated food products, and (ii) the microbial inactivation kinetics generated in novel matrices, should be covered prior to exploitation of legumes as sources of novel technological ingredients with antimicrobial potential. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MINECO/AGL2014-53875-R-AR es_ES
dc.relation.ispartof Trends in Food Science & Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antimicrobial potential es_ES
dc.subject Antioxidants, Proteins es_ES
dc.subject Peptides es_ES
dc.subject Legumes es_ES
dc.subject Pulses es_ES
dc.subject Novel food es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.title Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.tifs.2017.12.007 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-02-28 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.description.bibliographicCitation Pina Pérez, MC.; Ferrús Pérez, MA. (2018). Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review. Trends in Food Science & Technology. 72:114-124. doi:10.1016/j.tifs.2017.12.007 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.tifs.2017.12.007 es_ES
dc.description.upvformatpinicio 114 es_ES
dc.description.upvformatpfin 124 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 72 es_ES
dc.relation.pasarela 358911 es_ES
dc.contributor.funder MINISTERIO DE ECONOMIA INDUSTRIA Y COMPETITIVIDAD es_ES


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