Food Preservatives from Plants

Antolak, Hubert; Kręgiel, Dorota

doi:10.5772/intechopen.70090

Cited by 18 publications

(16 citation statements)

References 144 publications

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“…Ch − a = 13.36Abs 664 nm − 5.19Abs 649 nm (2) Ch − b = 27.43Abs 664 nm − 8.12Abs 649 nm (3) Results were expressed as micrograms of each photosynthetic pigment per gram of dry plant (µg Ch-a or Ch-b/g dry plant).…”

Section: Chlorophyll Contentsmentioning

confidence: 99%

“…In this regard, there is a wide variety of plants used in traditional medicine that have been evaluated by researchers on their health-promoting, antimicrobial and antioxidant properties. This is the case of basil, lemon balm, rosemary, sage, spearmint, and tarragon [3,[7][8][9], six plants that, according to recent meta-analyses, can provide protection towards pathogens in cheese [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal

Silva

Cadavez

Ferreira-Santos

et al. 2021

Foods

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Plant extracts have been proposed as alternative biocides and antioxidants to be included in a variety of food products. In this work, to assess the potential of rosemary, lemon balm, basil, tarragon, sage, and spearmint to be used as food additives, the chemical profiles and bioactivities of such plant extracts were studied. Furthermore, to evaluate the influence of extraction methods and solvents on the chemical characteristics and bioactivities of the plant extracts, two extraction methods (solid-liquid and Soxhlet extraction) and two solvents (water and ethanol 70% (v/v)) were tested for each plant. Groupwise summary statistics were calculated by plant, extraction method, and solvent, and linear models were built to assess the main effects of those terms and their interactions on the chemical characteristics and bioactivities of the extracts. The results revealed that all factors—type of plant, extraction method and solvent—have influence on the chemical profile and antioxidant activity of the resultant extracts. Interactions between factors were also observed. Hydroethanolic Soxhlet extracts presented the least potential as biopreservatives due to their low phenolic content and reduced antioxidant capacity. Oppositely, aqueous Soxhlet extracts and hydroethanolic solid-liquid extracts showed high contents in phenolic compounds and high antioxidant activities. In particular, the hydroethanolic solid-liquid extracts of lemon balm, spearmint, and sage presented the highest phenolic and flavonoid contents, accompanied by a high antioxidant activity, and they revealed antimicrobial activity against four pathogens (S. enterica ser. Typhimurium, E. coli, L. monocytogenes and S. aureus). These results demonstrate the potential of these natural resources to be incorporated as bioactive preservatives in foods or their packaging.

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Section: Chlorophyll Contentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal

Silva

Cadavez

Ferreira-Santos

et al. 2021

Foods

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“…Aqueous infusions of U. dioica exhibit antioxidant activity towards iron-promoted oxidation of phospholipids, linoleic acid and deoxyribose [ 83 ]. The use of such antioxidant and antimicrobial compounds is of considerable interest for the preservation of foods, as well as for improving the shelf-life of food products [ 53 , 93 ].…”

Section: Food and Feed Applicationsmentioning

confidence: 99%

Urtica spp.: Ordinary Plants with Extraordinary Properties

2018

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Nettles (genus Urtica, family Urticaceae) are of considerable interest as preservatives in foods for both human and animal consumption. They have also been used for centuries in traditional medicine. This paper reviews the properties of nettles that make them suitable for wider applications in the food and pharmaceutical industries. Nettles contain a significant number of biologically-active compounds. For example, the leaves are rich sources of terpenoids, carotenoids and fatty acids, as well as of various essential amino acids, chlorophyll, vitamins, tannins, carbohydrates, sterols, polysaccharides, isolectins and minerals. Extracts from the aerial parts of nettles are rich sources of polyphenols, while the roots contain oleanol acid, sterols and steryl glycosides. Due to the variety of phytochemicals and their proportions they contain, nettles show noticeable activity against both Gram-positive and Gram-negative bacteria. These properties make nettles suitable for a range of possible applications, including functional food, dietary supplements and pharmacological formulations. Despite these benefits, the nettle is still an underestimated plant source. This paper provides a unique overview of the latest research on nettle plants focusing on the possibilities for transforming a common weed into a commercial plant with a wide range of applications. Special attention is paid to the antimicrobial activity of the active compounds in nettles and to possible uses of these valuable plants in food and feed formulations.

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“…Therefore, to prevent food-related diseases and even death, a preservative should be used and this preservative has to be appropriate for the health of consumers and should not yield toxic materials [95]. Food manufacturers also search for compounds that could meet the expectations of healthy food trends, and this is also an important issue since synthetic preservatives are known to yield unwanted health results [96]. Veronica species have widespread traditional use throughout the world and, in addition to this usage, stems and leaves of some of the species are consumed as food in certain regions.…”

Section: Food Applications Of Veronica Plants and Other Usesmentioning

confidence: 99%

Veronica Plants—Drifting from Farm to Traditional Healing, Food Application, and Phytopharmacology

Salehi

Shetty²,

et al. 2019

Molecules

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The Veronica genus, with more than 200 species, belongs to the Plantaginaceae family and is distributed over most of the Northern Hemisphere and in many parts of Southern Hemisphere. These plants are traditionally used in medicine for wound healing, in the treatment of rheumatism, and in different human diseases. This paper reviews the chemical composition of some valuable Veronica species, the possibilities Veronica extracts have in food preservation and as food ingredients, and their functional properties. Veronica species represent a valuable source of biological active secondary metabolites, including iridoid glycosides and phenolic compounds. In particular, due to presence of these phytochemicals, Veronica species exhibit a wide spectrum of biological activities, including antimicrobial and antioxidant. In fact, some studies suggest that some Veronica extracts can inhibit foodborne pathogens, such as Listeria monocytogenes, but only a few of them were performed in food systems. Moreover, anticancer, anti-inflammatory, and other bioactivities were reported in vitro and in vivo. The bioactivity of Veronica plants was demonstrated, but further studies in food systems and in humans are required.

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Food Preservatives from Plants

Cited by 18 publications

References 144 publications

Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal

Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal

Urtica spp.: Ordinary Plants with Extraordinary Properties

Veronica Plants—Drifting from Farm to Traditional Healing, Food Application, and Phytopharmacology

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