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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #396267

Research Project: Integration and Validation of Alternative and Multiple Intervention Technologies to Enhance Microbial Safety, Quality, and Shelf-life of Food

Location: Microbial and Chemical Food Safety

Title: Sustainable bio-based antimicrobials derived from fatty acids: synthesis, safety, and efficacy

item Ryu, Victor
item CHUESIANG, PIYANAN - Chulalongkorn University
item Ngo, Helen
item Ashby, Richard - Rick
item Fan, Xuetong

Submitted to: Critical Reviews in Food Science and Nutrition
Publication Type: Review Article
Publication Acceptance Date: 12/15/2022
Publication Date: 12/26/2022
Citation: Ryu, V.N., Chuesiang, P., Lew, H.N., Ashby, R.D., Fan, X. 2022. Sustainable bio-based antimicrobials derived from fatty acids: synthesis, safety, and efficacy. Critical Reviews in Food Science and Nutrition.

Interpretive Summary:

Technical Abstract: Bio-based antimicrobials can be an alternative to conventional sanitizers since they are produced from renewable resources, and the bacterial resistance to these compounds is of less concern than those of currently used antibiotics. Among the bio-based antimicrobial compounds, those produced via either fermentation or chemical synthesis by covalently or electrovalently attaching specific moieties to the fatty acid have drawn attention in recent years. Disaccharide, arginine, vitamin B1, and phenolics are linked to fatty acids resulting in the production of sophorolipid, ethyl lauroyl arginate, thiamine dilauryl sulfate, and phenolic branched-chain fatty acid, respectively, all of which are reported to exhibit antimicrobial activity by targeting the cell membrane of the bacteria. Also, studies that applied these compounds as food preservatives by combining them with other compounds or treatments have been reviewed regarding extending the shelf life and inactivating foodborne pathogens of foods and food products. In addition, the phenolic branched-chain fatty acids, which are relatively new compounds compared to the others, are highlighted in this review. This paper reviews the synthesis, safety, antimicrobial activity, and applications of these compounds.