Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry by Qingping Liang, Wei Zhou, Siyuan Peng, Ziyu Liang, Zhemin Liu, Changliang Zhu, Haijin Mou

“…Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. …”
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Food Antimicrobials Nanocarriers by Adriana Blanco-Padilla, Karen M. Soto, Montserrat Hernández Iturriaga, Sandra Mendoza

“…Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. …”
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Development of Class IIa Bacteriocins as Therapeutic Agents by Christopher T. Lohans, John C. Vederas

“…Class IIa bacteriocins have been primarily explored as natural food preservatives, but there is much interest in exploring the application of these peptides as therapeutic antimicrobial agents. …”
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Chlorophyll Extraction from Microalgae: A Review on the Process Engineering Aspects by Aris Hosikian, Su Lim, Ronald Halim, Michael K. Danquah

“…It is used not only as an additive in pharmaceutical and cosmetic products but also as a natural food colouring agent. Additionally, it has antioxidant and antimutagenic properties. …”
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The In Vitro Antioxidant and Antiadipogenic Properties of Pigmented Flower Extracts of Geraniaceae and Lamiaceae Plant Families by Anton Venter, Hennie Fisher, Gary I. Stafford, June C. Serem, Megan J. Bester, Kwaku G. Duodu

“…This study investigated the potential health-promoting properties of new sources of natural food colorants, namely pigmented flower extracts from Geraniaceae (Pelargonium grandiflorum, Pelargonium × hortorum, Pelargonium zonale hybrid) and Lamiaceae (Salvia aurea × dolomitica, Salvia dolomitica and Plectranthus zuluensis). …”
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PPARα as a Transcriptional Regulator for Detoxification of Plant Diet-Derived Unfavorable Compounds by Bunichiro Ashibe, Yu Nakajima, Yuka Fukui, Kiyoto Motojima

“…Thus, PPARα plays its wider and more extensive role in energy metabolism from natural food intake to fat storage than previously thought.…”
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Elucidating Antibacterial Activity and Mechanism of Daphnetin against Pseudomonas fluorescens and Shewanella putrefaciens by Wenru Liu, Jun Mei, Jing Xie

“…The findings indicated that daphnetin mainly exerted its antibacterial effect by destroying the membrane and suggested that it had good potential to be as a natural food preservative.…”
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Effect of Enriched Artemia sp. by EPA (Eicosapentaenoic Acid; C20:5n-3) and DHA (Docosahexaenoic Acid; C22:6n-3) on Survival Rate of Swimming Crab Portunus pelagicus by M. Agus Suprayudi, E. Mursitorini, D. Jusadi

“… Nutrient content of natural food is one of the main factors for determining the successful of marine fish fry production.  …”
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Development of Digestive Enzyme of Patin Pangasius hypohthalmus Larvae by I. Effendi, D. Augustine, . Widanarni

“… Culture of patin Pangasius hypophthalmus especially larval rearing  very depends on the supply of natural food as energy source.  Artemia is the main natural food for fish larvae as a starter food, but its price is high.  …”
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Genomic and Metabolomic Analyses of <i>Streptomyces albulus</i> with Enhanced ε-Poly-<span style="font-variant: small-caps">l</span>-lysine Production Through Adaptive Laboratory E... by Xidong Ren, Xinjie Sun, Yan Chen, Xiangheng Xi, Yunzhe Ma, Xinyue Jiang, Xian Zhang, Chenying Wang, Deqiang Zhu, Xinli Liu

“…ε-poly-<span style="font-variant: small-caps;">l</span>-lysine (ε-PL), a natural food preservative, has garnered widespread attention. …”
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Potential use of Spirulina sp. as fish feed : A mini review by Rhiana Prameswari, Yuli Andriani, Iwang Gumilar, Zahidah Hasan

“…Spirulina sp. is one of the microalgae that is used as natural food for fish seeds or larvae. Spirulina sp. contains 60–71% protein, 8% fat, 16% carbohydrates, and vitamins as well as 1.6% Chlorophyll- a, 18% Phycocyanin, 17% β-Carotene, and 20–30% γ-linoleaic acid from total fatty acids. …”
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Evaluation of the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics During Cold Storage by Hosseini Sepideh, Gharachorloo Maryam, Ghiassi-Tarzi Babak, Ghavami Mehrdad

“…Moreover, the present data confirmed that barberry and red cabbage acidified extracts could be one of the more stable natural food colorants based on anthocyanins.…”
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Provision of essential resources as a persistence strategy in food webs by Raatz, Michael

“…Such higher-order interactions are important structural components of natural food webs that can increase the stability of communities against perturbations and ensure continued ecosystem functioning. …”
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Stability of encapsulated red dragon fruit (Hylocereus polyrhizus) peel: effects on antioxidant and prebiotic potency by Fayola Justina, Dwi Aditiyarini, Catarina Aprilia Ariestanti

“…The high consumption of red dragon fruit has led to an increase in red dragon fruit peel waste in the environment, which has potential as a source of natural food coloring and as a prebiotic but is susceptible todegraded. …”
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POSSIBILITIES OF CREATING TOURIST AND RECREATIONAL COMPLEXES BASED ON THE LANDSCAPE CONDITIONS OF THE MOUNTAINOUS DISTRICTS OF THE ALMATY REGION, KAZAKHSTAN by Bayan S. KERIMBAY, Kuat M. BAIMYRZAEV, Nurzhan N. KERIMBAY, Zaure K. KALIASKAROVA

“…Issues of the possibilities of agricultural enterprises to provide tourists with local, natural food products have been analy zed. Based on these factors, recommendations were formulated for further developing promising tourist and recreational complexes in these areas. …”
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Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils by G.K. Guerberoff, C.C. Camusso

“…The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids, such as synthetic antioxidants and hydrogenation. …”
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Optimization of Process Parameters for ε-Polylysine Production by Response Surface Methods by Maxiaoqi Zhu, Zhicai Zhang, Yiqiuyi Liu, Feng Wang, Lili Xia, Jianwei Xia, Hongming Guo

“…ε-Polylysine (ε-PL) is a highly safe natural food preservative with a broad antimicrobial spectrum, excellent corrosion resistances, and great commercial potentials. …”
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IMPACT OF OREGANO AND HIBISCUS SABDARIFFA ESSENTIAL OILS ON THE SPOILAGE INDEX AND SENSORY CHARACTERISTICS OF KAURMA by N. A. Mirzan

“…Due to the increasing demand for natural food preservatives, this study investigates the effectiveness of oregano and Hibiscus sabdariffa essential oils as natural additives in improving the oxidative, microbial, and sensory stability of kaurma stored under refrigeration. …”
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A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products by Oana Emilia Constantin, Florina Stoica, Silvia Lazăr (Mistrianu), Doina Georgeta Andronoiu, Mihaela Turturică, Nicoleta Stănciuc, Roxana Nicoleta Rațu, Constantin Croitoru, Gabriela Râpeanu

“…The research findings indicate that BP has the potential to be used as a natural food ingredient to promote human health, resource-use efficiency, and a circular economy.…”
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Etude de l’alimentation du magot Macaca sylvanus dans le site touristique des cascades d’Ouzoud (Maroc) by Abderrazak El Alami, Abderrahman Chait

“…These abilities allow them to adapt to a wide range of habitats. The natural food of this primate include leaves, fruits, roots, bark, seeds, acorns, herbs, animal prey, bryophytes and lichen. …”
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