Natural antioxidant extracts as food preservatives

Abstract

The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of phenolic antioxidants. The main medicinal properties are related to phenolic compounds and their uses as additives, depending on their chemical structure. Keywords

Isoflavones, Phenolics Content and Antioxidant Activity of Three Egyptian Soybean Cultivars

“…Similar results were published by Mujić et al (2011) where antioxidant activity of soybeans also correlated well with TPC. The uses of natural antioxidants from plant extracts have experience growing interest due to some human health professionals and consumer's concern about the safety of synthetic antioxidants in foods (Santos-Sanchez et al, 2017).…”

Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy

“…The use of plants as food preservatives is gradually growing because of the risk of diseases associated with synthetic additives (Santos‐Sánchez, Salas‐Coronado, Valadez‐Blanco, Hernández‐Carlos, & Guadarrama‐Mendoza, ). Natural antioxidants from plant extracts are widely employed to prevent oxidation and preserve sensory attributes of meat products and represent a promising strategy to extend their shelf life (Nowak, Czyzowska, Efenberger, & Krala, ; Ribeiro et al, ).…”

Antimicrobial Activity of Soil Clostridium Enriched Conditioned Media Against Bacillus mycoides, Bacillus cereus, and Pseudomonas aeruginosa

“…The global spread of antimicrobial resistant bacteria and the emerging consumer trend for natural food preservatives, emphasize the need of exploring novel and natural antimicrobial compounds (Santos-Sanchez et al, 2017;D'Andrea et al, 2019). In this context, microbial diversity in many environments has been a great interest to explore new antimicrobials (Mullis et al, 2019).…”