Today there is significant consumer demand for foods that are
minimally processed and free from synthetic chemical preservatives
with the perception of being ‘‘natural” (Gaysinsky & Weiss,
2007; Zink, 1997). As a result the food industry is facing great challenges
to produce naturally occurring food antimicrobials and antioxidants
to reduce the use of synthetic chemical preservatives and
still produce safe foods that are also regarded as healthy