TY - JOUR
T1 - The use of black pepper (Piper guineense) as an ecofriendly antimicrobial agent to fight foodborne microorganisms
AU - Abd El-Hack, Mohamed E.
AU - El-Shall, Nahed A.
AU - El-Kasrawy, Nagwa I.
AU - El-Saadony, Mohamed T.
AU - Shafi, Manal E.
AU - Zabermawi, Nidal M.
AU - Alshilawi, Mashaeal S.
AU - Alagawany, Mahmoud
AU - Khafaga, Asmaa F.
AU - Bilal, Rana M.
AU - Elnesr, Shaaban S.
AU - Aleya, Lotfi
AU - AbuQamar, Synan F.
AU - El-Tarabily, Khaled A.
N1 - Funding Information:
The authors are grateful for support from their respected universities and institutes. K.A. El-Tarabily would like to thank the library at Murdoch University, Australia, for the valuable online resources and comprehensive databases.
Publisher Copyright:
© 2021, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
PY - 2022/2
Y1 - 2022/2
N2 - Consumers demand clean-label food products, necessitating the search for new, natural antimicrobials to meet this demand while ensuring food safety. This review aimed at investigating the antimicrobial properties of black pepper (Piper guineense) against foodborne microorganisms. The existence of foodborne illness, food spoilage, food waste, the resulting negative economic impact of these issues, and consumer interests have all pushed the food industry to find alternative, safe, and natural antimicrobials to be used in foods and beverages. Consumers have also influenced the demand for novel antimicrobials due to the perceived association of current synthetic preservatives with diseases and adverse effects on children. They also have a desire for clean-label products. These combined concerns have prompted researchers at investigating plant extracts as potential sources for antimicrobials. Plants possess many antimicrobial properties; therefore, evaluating these plant extracts as a natural source of antimicrobials can lead to a preventative control method in reducing foodborne illness and food spoilage, inclusively meeting consumer needs. In most regions, P. guineense is commonly utilized due to its potent and effective medicinal properties against foodborne microorganisms.
AB - Consumers demand clean-label food products, necessitating the search for new, natural antimicrobials to meet this demand while ensuring food safety. This review aimed at investigating the antimicrobial properties of black pepper (Piper guineense) against foodborne microorganisms. The existence of foodborne illness, food spoilage, food waste, the resulting negative economic impact of these issues, and consumer interests have all pushed the food industry to find alternative, safe, and natural antimicrobials to be used in foods and beverages. Consumers have also influenced the demand for novel antimicrobials due to the perceived association of current synthetic preservatives with diseases and adverse effects on children. They also have a desire for clean-label products. These combined concerns have prompted researchers at investigating plant extracts as potential sources for antimicrobials. Plants possess many antimicrobial properties; therefore, evaluating these plant extracts as a natural source of antimicrobials can lead to a preventative control method in reducing foodborne illness and food spoilage, inclusively meeting consumer needs. In most regions, P. guineense is commonly utilized due to its potent and effective medicinal properties against foodborne microorganisms.
KW - Antimicrobial agents
KW - Food
KW - Health
KW - Microorganisms
KW - Piper guineense
UR - http://www.scopus.com/inward/record.url?scp=85122674201&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85122674201&partnerID=8YFLogxK
U2 - 10.1007/s11356-021-17806-7
DO - 10.1007/s11356-021-17806-7
M3 - Review article
C2 - 35000164
AN - SCOPUS:85122674201
SN - 0944-1344
VL - 29
SP - 10894
EP - 10907
JO - Environmental Science and Pollution Research
JF - Environmental Science and Pollution Research
IS - 8
ER -