Plant antimicrobials: extraction, characterization and activity against foodborne microorganisms

Abstract Plant-derived antimicrobials have been extensively studied due to their strong activity against foodborne and spoilage microorganisms, as well as their availability from diverse and cost-effective natural sources. A wide range of bioactive plant compounds, including phenolics, essential oils, alkaloids, lectins, and antimicrobial peptides have demonstrated significant potential in controlling microbial contamination in food systems. This review uniquely integrates advances in the extraction, purification, and molecular characterization of plant extracts and their bioactive antimicrobial compounds, along with insights into their mechanisms of action and in silico discovery approaches. Among these diverse bioactives, phenolics, essential oils, and antimicrobial peptides have shown the most promising potential for food applications. Recent progress in molecular docking and molecular dynamics simulations has accelerated the identification and optimization of plant antimicrobials, revealing their possible roles in inhibiting quorum sensing and biofilm formation. Despite these advances, knowledge gaps remain regarding their safety, stability, and interactions within complex food matrices, which must be addressed for industrial application. Overall, this review highlights both the opportunities and challenges in employing plant-derived antimicrobials as sustainable alternatives to synthetic preservatives, aligning food safety with consumer demand for natural products. Graphical abstract