**5. Conclusions**

Polyphenols are widely and easily available bioactive compounds that have health benefits. Despite their benefits, their use in food applications is limited, due to their low potency and high concentration needs. This review showed different biochemical means of improving the antimicrobial property of plant-based polyphenols. Considering the structural importance of the antimicrobial properties of polyphenols, this report also showed the significance of different classes of polyphenols as active antimicrobial agents. Although the mechanisms of the biochemical methods involved in enhancing the antimicrobial activity of plant polyphenols have been explained in this review, the possible structural and functional modifications that these biochemical methods may bring about in the modified polyphenols have not ye<sup>t</sup> been established completely. Therefore, further validation of these methods through high-throughput techniques is crucial.

**Author Contributions:** Conceptualization: L.P., A.D.-S.; writing—original draft preparation: L.P., A.D.-S.; writing—review and editing: L.P., A.D.-S.; visualization: A.D.-S.; supervision: A.D.-S.; All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Not applicable.

**Conflicts of Interest:** The authors declare no conflict of interest.
