Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Abstract

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

Products Derived from Buchenavia tetraphylla Leaves Have In Vitro Antioxidant Activity and Protect Tenebrio molitor Larvae against Escherichia coli-Induced Injury

“…The antioxidants (natural or synthetic) can act through different mechanisms in the organism, such as: (i) direct neutralization of free radicals; (ii) expression of molecules from the host antioxidant defense systems; (iii) inhibition of oxidant enzymes (leading to reduction of free radicals' generation/propagation) [10][11][12][13]. These compounds can also be used in the food industry to maintain the physical-chemical quality of fruits, meat, and other foods [14][15][16]. Due to the side effects of synthetic antioxidants, those from natural sources are preferred; this context leads to a constant search for plant-derived compounds with this property [4,[10][11][12][14][15][16][17][18].…”

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

“…Moreover, the SFE is carried out in the absence of light and oxygen, which reduces the degradation of the compounds. Thus, the use of SFE-CO 2 is an efficient alternative process to conventional solvent extraction methods, especially for extracting lipophilic plant materials [3].…”

“…Furthermore, in order to maintain the acceptable colour, some additives as nitrite or colourants could also be added to meat. However, several studies indicated a relationship between synthetic additives intake and some health issues [3] leading to increased consumer demands for more natural products. This fact limits the industry in their use of synthetic additives in foods, leaving manufacturers with few options [4].…”

“…Among all-natural pigments, carotenoids present in several plants and fruits are promising additives, which possess important antioxidant activity and intense colour. Therefore, they can be used as potent antioxidants and colorants in the food industry [3].…”

“…On the other hand, in the context of a circular economy, efforts are being dedicated to the use of natural additives from by-products generated by the agro-food industry and from underexploited plant materials [3]. Natural additives also have the advantage of being readily accepted by consumers [5].…”