Phenolic Compounds and Bacteriocins: Mechanisms, Interactions, and Applications in Food Preservation and Safety

ABSTRACT Beneficial properties of different natural antimicrobials are topics of scientific curiosity for improving safety and extending the shelf life of food commodities. In this regard, phenolic compounds, natural molecules known for their antioxidant, anti‐inflammatory, and antimicrobial properties can be right choice. Moreover, bacteriocins, antimicrobial peptides produced by various microorganisms, capable of inhibiting the growth of other bacteria, particularly closely related species can be genuine alternative. Combining phenolic compounds with bacteriocins can enhance antimicrobial effects, extending the shelf‐life of food products by combating spoilage and foodborne pathogens. Despite their potential, the chemical interactions between phenolic compounds and bacteriocins, including synergistic and antagonistic effects, are not well understood. Key areas needing further research include the following: the mechanisms of action against different bacterium types, interactions with cell membranes, enzyme activity, and gene expression; the effects of environmental factors like concentration, pH, temperature, and food matrix specificity on their interactions; and methods for incorporating these compounds into food products and packaging materials to improve food safety. Additionally, the safety, toxicity, allergenicity, sensory properties, nutritional value, regulatory approval, and consumer acceptance of using phenolic compounds and bacteriocins in food products require thorough investigation.