The potential of berries to serve as selective inhibitors of pathogens and promoters of beneficial microorganisms

Abstract

Berries are distinct from other foods because of their unique compounds with bioprotective effects and antimicrobial/prebiotic properties. With new knowledge of how these unique phytochemicals differentially affect microbial communities, inhibit foodborne pathogens, and conserve beneficial species, the health claims associated with berries can be further substantiated. This review explores components of berries that have antimicrobial or prebiotic properties and incorporates new knowledge gained from both in vitro and in vivo experiments. With the continued research efforts, antimicrobials and prebiotics derived from berries may provide an alternative to synthetic preservatives and antibiotics in addition to providing health benefits to consumers. Berries could be applied to food products or as dietary interventions through elucidating which compounds have antimicrobial properties and how pH and nutrient condition impact their efficacy. In addition, these compounds can be added to foods with beneficial microorganisms with minimal impact on their probiotic viability.