Molecules· 2019Q1· Review
Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications
- 1,127citations
- Q1SCImago
- 2019year
Short summary
Natural antioxidants from plant sources are increasingly favored over synthetic ones in food products due to potential health concerns associated with synthetic alternatives.
AI-generated from the title and abstract; the full text is not read.
Key points
- Natural antioxidants from plants are gaining traction due to concerns over synthetic antioxidant safety.
- Plant-based antioxidants can be sourced from common foods, by-products, and under-exploited species.
- Applications include use as preservatives in food and in active packaging and edible coatings.
AI-generated from the title and abstract; the full text is not read.
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.
The authors' abstract, as published at the source. Molecules, 2019 · DOI ↗
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Field: Biochemistry (Medicine)
BiochemistryMedicine