A comprehensive insight into plant-derived extracts/bioactives: Exploring their antimicrobial mechanisms and potential for high-performance food applications

The growing trend of antibiotic-resistant microorganisms and concerns about the use of synthetic antimicrobials are giving rise to new challenges in modern-day society. It is worth noting that an alarming quantity of approximately 1.3 billion tons of food is regrettably wasted on an annual basis due to the detrimental effects of microbial degradation. Plant-derived extracts (PDEs) encompass a diverse array of bioactives, including phytochemicals, crude extracts, and essential oils, that are meticulously extracted from various botanical sources. These PDEs exhibit promising attributes that position them as viable alternatives to conventional antibiotics and preservatives of synthetic origin. This phenomenon can be explained by their innate capacity to hinder the growth of numerous bacteria. The aim of this review is to provide a thorough summary of the existing research on the use of PDEs as natural antibacterial agents. This article provides a summary of their fundamental mechanisms of action as well as an exploration of their practical applications within the food industry. This review encompasses their application in the production of fortified products, their implementation in active food packaging, and the development of innovative encapsulated systems. Research on the antibacterial and in vitro synergistic effects of PDEs has received greater attention recently. The applications of PDEs are limited due to their susceptibility to oxidation and chemical instability, as well as their reduced ability to withstand environmental factors such as oxygen, light, and temperature. However, additional investigations are still necessary to determine and understand the effectiveness of PDEs as natural antimicrobial agents.