Breaking through the barrier: mode of action and food applications of antimicrobial prenylated isoflavonoids

Summary

Ensuring safe food for consumers is one of the primary goals of food scientists. Food safety may be impacted by the presence of pathogenic microorganisms; therefore, antimicrobials are used to limit their presence in food products and food environments. This thesis explored the antimicrobial activity of prenylated isoflavonoids, natural compounds found in plants, and their potential applications in food production. Specifically, this project investigated if these compounds can be used as natural preservatives for food products or as natural-based disinfectants for (food) surfaces. With the aim of fully optimizing their antimicrobial activity, this thesis also explored their antimicrobial mode of action, showing their activity at the level of microbial membranes. Overall, this study highlighted promising activities of prenylated isoflavonoids as antimicrobial compounds for the food sector and depicted strategies to overcome limitations for future applications in food industries.