Emerging Nonchemical Potential Antimicrobials for Beverage Preservation

Abstract Different types of beverages are largely consumed due to their nutritional value, convenience, and/or potential health benefits. However, the composition and physicochemical characteristics of beverages affect their microbiological safety and stability. The thermal processes classically applied to preserve beverages may reduce partially the occurring microflora and impact negatively their nutritional and sensory characteristics. Furthermore, the use of chemical antimicrobial preservatives has been perceived negatively by consumers. For these reasons, researchers have proposed the use of more natural antimicrobial strategies to preserve beverages. This chapter focuses on the potential use of nonchemical substances or compounds considered candidates for use as antimicrobials in beverages, viz., essential oils and their individual constituents, bacteriocins, enzymes, and chitosan. Information on the use of these antimicrobials in combined application with other technologies to preserve beverages, as well as their impacts on the quality characteristics of these products is also presented.