New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Abstract

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

Comparative Study on Assisted Solvent Extraction Techniques for the Extraction of Biologically Active Compounds from Sideritis raeseri and Sideritis scardica

“…In the case of less polar molecules, a higher efficiency can be achieved with the aid of organic solvents. The most satisfactory results are usually obtained with binary solvent mixtures (e.g., water and an organic solvent), which also have been shown to be more efficient and environmentally friendly than pure organic solvents [ 11 ]. In order to improve the effectiveness of the bioactive substance extraction, aqueous/organic solvents must be combined at the appropriate ratio.…”

“…It has been observed that less polar flavonoids, such as flavanones, flavanols, isoflavones and methylated flavones are more soluble in ethyl acetate, diethyl ether, chloroform and dichloromethane. However, due to the toxicity of these solvents, they must be handled with caution and need to be evaporated to a safe limit permissible for food [ 11 ].…”

In Vitro Antiprotozoal Activity of Hibiscus sabdariffa Extract against a Ciliate Causing High Mortalities in Turbot Aquaculture

“…Consequently, a certain variability on the bioactivity level of the hibiscus extracts is expected, depending on the selected solvent. In the current study was used ethanol since it is considered a green solvent, i.e., it is safe, non-toxic and presents a low environmental risk [56]. Moreover, ethanol has been proving enhanced effectiveness to extract compounds with antimicrobial activity, as compared to other solvents, such as methanol and acetone [57].…”

Phytochemical Analysis and Contractile Effects of Aqueous and Hydroethanolic Extracts of <i>Anastatica hierochuntica</i> L. (Brassicaceae) on the Isolated Uterus of Mice

“…This efficiency may be due, on the one hand, to the nature of the solvents and the extraction method. Many active constituents were easily extractable in water [39].…”