Revalorization of agrifood industry by-products: natural extracts as a sustainable strategy to enhance food safety

Recently, there has been a growing interest in the use of natural antimicrobial agents able to limit the growth of food-borne bacteria, and therefore enhance food safety. The aim of this work was to investigate the antibacterial properties of different natural extracts from different natural matrices and by-products such as saffron petals, olive mill wastewater, spent coffee grounds, M. oleifera, G. simplicifolia. The antibacterial activity was assessed determining the MICs and MBCs against two microorganisms crucially involved in food safety: S. aureus and E. coli. The results suggest that olive mill wastewater, M. oleifera and saffron petals extracts could represent a valuable natural alternative to conventional preservatives largely adopted in food production. Further studies are needed to define the most suitable applications in the food industry.