# Plant-Derived Phytobiotics as Emerging Alternatives to Antibiotics Against Foodborne Pathogens
## 5 Phytobiotics in Practical Applications
perfringens_, with MIC and MBC values ranging from 15-107 \(\upmu\)g/mL, comparable to standard antibiotics [269]. In another study, 10 aqueous plant extracts--including those from allspice, cardamom, cinnamon, clove, coriander, ginger, and nutmeg--demonstrated efficacy against _C. perfringens_ at effective concentrations ranging from 0.625 to 10 g/kg and exhibited synergistic effects with salt and sodium nitrite [270]. A blend of natural antimicrobial compounds--including maltodextrin, citric acid, sodium citrate, malic acid, and extracts from citrus and olives--significantly reduced the virulence of _C. perfringens_ by restoring intestinal barrier integrity and suppressing the production of pro-inflammatory cytokines [271]. The increasing interest in natural preservatives is largely driven by evolving consumer preferences for \"clean-label\" products--those free from synthetic additives. Although synthetic preservatives are effective, they are often associated with potential health risks, including risks from long-term consumption and environmental contamination [272]. Social pressure and regulatory measures have led to the withdrawal of some of these additives from the market [273; 274]. In this context, phytobiotics align with these consumer expectations, offering safer alternatives with a lower risk of adverse effects and reduced ecological impact [275]. These natural substances, including essential oils, plant extracts, and fermented metabolites, exhibit potent antimicrobial and antioxidant properties and can be used to preserve a wide range of food products [276; 277]. However, their application in food technology faces several limitations, such as low chemical stability, susceptibility to oxidation, and potential negative impacts on sensory qualities. These challenges are particularly evident in direct applications to complex food matrices, where interactions with other food components may reduce antimicrobial efficacy. To mitigate these drawbacks, advanced formulation strategies have been developed. Encapsulation techniques--including nanoencapsulation-- can protect active compounds, improve their solubility and bioavailability, and enable controlled release, thus enhancing their overall functionality in food preservation systems [5; 278]. Phytobiotics can be used in various forms--such as essential oils, plant extracts, or fermented components--for preserving a wide range of food products. Phytobiotics have been successfully applied in the preservation of various food categories. In meat and poultry, their direct addition has been shown to significantly extend shelf life and improve microbiological safety [279; 280]. In fresh products such as fruits and vegetables, phytobiotic-based natural preservatives help maintain quality and inhibit pathogen growth [281]. Additionally, phytobiotics serve as excellent stabilizers for edible oils, with plant-derived antioxidants improving oxidative stability while meeting clean-label requirements favored by consumers [282]. An innovative application involves incorporating phytobiotics into packaging systems [279]. For example, pectin-based films enriched with plant extracts have shown selective antibacterial and antioxidant activity, enhancing food shelf life [283]. In meat and seafood preservation, edible coatings and films fortified with phytobiotics significantly reduce oxidative processes and microbial growth in these perishable raw materials [284; 285]. Edible coatings and biopolymer films, composed of materials such as cellulose, chitosan, starch, and proteins can be enriched with antimicrobial agents, forming active packaging with dual functionality. These systems not only serve as physical barriers but also facilitate the gradual release of active antimicrobial substances, directly inhibiting microbial growth at the food surface. Chitosan coating with nanoencapsulated savory oil (Satureja), developed by [PERSON] et al.