Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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 i. Antimicrobials: These additives are added for their ability to inhibit the growth of microorganism. Common additives include benzoates, sorbate, acetic acid, nitrate and nitrites, sulfur dioxide, antibiotics, and phosphates. The overall mode of action of these antimicrobial compounds includes reduced water availability and increased acidity. Natural antimicrobials have the dual benefit that they can inhibit the microorganism as well as make the food safe for eat. They may be derived from microorganism or animal or plant source. Some examples of natural alternative of food preservative include Natamycin, which is an antibiotic selectively that inhibits mold but the growth of bacteria required for ripening of cheese. Nisin and Pediocin are bacteriocin produced by microorganism that is effective on other microorganism. Lysozyme, enzyme lactoperoxidase, and lactoferrin are examples of antimicrobial derived from animal source. Antimicrobial extracted from plant source includes essential oils.