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Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents

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Abstract

Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also exhibit antibacterial activities against foodborne pathogens. Their antibacterial mechanism is based on inhibiting bacterial biofilm formation or inactivating enzymes. Food-derived polyphenols with such antibacterial activity are natural preservatives and can be used as an alternative to synthetic preservatives that can cause side effects, such as allergies, asthma, skin irritation, and cancer. Studies have reported that polyphenols have positive effects, such as decreasing harmful bacteria and increasing beneficial bacteria in the human gut microbiota. Polyphenols can also be used as natural antibacterial agents in food packaging system in the form of emitting sachets, absorbent pads, and edible coatings. We summarized the antibacterial activities, mechanisms and applications of polyphenols as antibacterial agents against foodborne bacteria.

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Acknowledgements

This work was carried out with the support of “Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ01608201)” Rural Development Administration, Republic of Korea.

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  1. Ji-Yun Bae and Yeon-Hee Seo have contributed equally.

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  1. Department of Food and Nutrition, Kookmin University, Seoul, 02727, Republic of Korea

    Ji-Yun Bae, Yeon-Hee Seo & Se-Wook Oh

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Bae, JY., Seo, YH. & Oh, SW. Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents. Food Sci Biotechnol 31, 985–997 (2022). https://doi.org/10.1007/s10068-022-01058-3

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