Bioactive compound/extraction source Application technology Inhibited microorganism Microbiological technique used Results obtained Reference Apple Antioxidants, phenolic compounds, and flavonoids/residues (shell flour) of Acca sellowiana or “guava de Brazil” Films Escherichia coli Salmonella typhimurium Pseudomonas aeruginosa Disc broadcast The highest inhibition of the microorganisms tested was achieved in the films with the highest concentration of shell residues (3%). [109 ] In vitro Polyphenols, flavonoids/broccoli leaves, cauliflower, and cabbage ND Alternaria spp.Poison plaque Cauliflower extracts presented the highest percentage of inhibition ( [110 ] Orange Polyphenols/pomegranate husk Edible coatings Penicillium digitatum Inoculation of the fungus in the fruit with subsequent coating; diameters of the areas affected by the fungus were measured five days after inoculation Films with aqueous extract of the pomegranate peel (0.361 g) were able to inhibit the fungus Penicillium digitatum that causes the green fungus in oranges. [111 ] Fresh cut mango Gallic acid/mango residues Immersion in aqueous extracts Aerobic mesophilic bacteria, fungi, and yeasts Plate count 80% inhibition of aerobic mesophiles [112 ] In vitro Phenolic acids, flavonoids/xoconostle (Opuntia oligacantha ), orange essential oil, soy lecithin Nanoemulsion with extracts of xoconostle, orange, and soy Colletotrichum gloeosporioides Well diffusion The fungus was inhibited with the 4.15 mm nanoemulsion compared to the control, being the highest inhibition in the study. [113 ]
