Abstract
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.
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Acknowledgements
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.
Funding
This project was funded by the Khalifa Center for Genetic Engineering & Biotechnology-UAEU (Grant #: 12R028) to S.F. AbuQamar; and Abu Dhabi Research Award (AARE)-Department of Education and Knowledge (Grant #: 21S105) to K.A. El-Tarabily.
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Abd El-Hack, M.E., El-Shall, N.A., El-Kasrawy, N.I. et al. The use of black pepper (Piper guineense) as an ecofriendly antimicrobial agent to fight foodborne microorganisms. Environ Sci Pollut Res 29, 10894–10907 (2022). https://doi.org/10.1007/s11356-021-17806-7
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DOI: https://doi.org/10.1007/s11356-021-17806-7