Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against fo...

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Hlavní autoři:	Chrysanthi Mitsagga, Konstantinos Petrotos, Ioannis Giavasis
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-11-01
Edice:	Molecules
Témata:	olive fruit extract pomegranate pulp extract orange pulp extract novel antimicrobials natural preservatives foodborne pathogens
On-line přístup:	https://www.mdpi.com/1420-3049/26/22/7038
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