Natural phenolic acids as promising antimicrobial candidates in food industry: A review

Abstract

Food incidents caused by foodborne pathogenic bacteria are posing a major threat to food industry. Natural phenolic acids have received great attention as antimicrobial agents due to its potent antimicrobial activities. Derivatives of natural phenolic acids with new functional groups or conjugation also have improved antimicrobial effects. Their antimicrobial activity may be achieved by disrupting bacterial cell membranes, damaging nucleic acids, and controlling metabolic activities. The current review summarizes the antimicrobial activities and mechanisms of phenolic acids as antimicrobial agents against foodborne bacteria. Phenolic acids have demonstrated positive effects on bacterial control in food packaging systems and the regulation of human gut microbiota. Furthermore, the discussions regarding the photo-irradiation and chemical modification of phenolic acids to increase their antimicrobial activity broaden their range of applications in food safety.