abstract

• The use of preservatives has become indispensable to extend the shelf life of foods. However, uncertainty about the toxicity and safety of the use of synthetic preservatives has led the population to demand more natural ingredients for food preservation. There are naturally occurring substances in plants with high antioxidant and antimicrobial capacities that could be used as natural preservatives. Thus, extending the shelf life of perishable foods and in turn providing phytochemical compounds, phenolics, and nutrients. Moringa oleifera is a plant rich in phenolic compounds with antioxidant and antimicrobial capacities that have been shown to inhibit the growth of microorganisms such as Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. The purpose of this chapter is to provide detailed 112information on the use of M. oleifera extracts in the preservation of different types of foods due to their antioxidant and antimicrobial capacity. © 2025 by Apple Academic Press, Inc.

authors

• Muñiz-Márquez D.B.
• Wong Paz Jorge Enrique

publication date

• 2024-01-01

published in

• Engineering Principles For Food Processing Technology and Product Realization  Book

keywords

Digital Object Identifier (DOI)

• 10.1201/9781032713922-6

PubMed ID

start page

• 111

end page

• 134

volume

issue