Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Antioxidants, Journal Year: 2021, Volume and Issue: 10(9), P. 1465 - 1465

Published: Sept. 15, 2021

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic ferulic p-coumaric vitamin C, protocatechuic E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic carnosic and carnosol. The extraction processing protocols solvent, time, temperature, plant powder should be optimized to obtain the optimum yield with maximum concentration of active ingredients. application novel green technologies has improved yields a high compounds, heat-labile at lower environmental cost, short duration, efficient utilization solvent. combinations proved exert synergistic effect or act an adjunct. There is need for proper identification, segregation, purification ingredients their meat industry, natural antioxidants. present review critically analyzed conventional extracting from biomass

Language: Английский

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

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10

Published: March 28, 2023

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 becoming more used food additives in various systems due to antioxidant abilities. Their application increases the shelf life products preventing undesirable changes nutritional sensory properties, such formation off-flavors lipid-rich food. This review summarizes most recent literature about water ethanol-water plant flavors, colorings, preservatives fortify beverages. study is performed with particular attention describing benefits extract-fortified meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, dairy products. Antioxidant-rich positively affect safety partially fully replacing synthetic antioxidants, which have lately been linked health issues toxicological carcinogenic consequences. On hand, limitations challenges using extract should considered, stability, level purity, compatibility matrix, price, aspects distinct taste, others. In future, continuous development a tendency use these ingredients expected, indicated number published works this area, particularly past decade.

Language: Английский

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Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Foods, Journal Year: 2021, Volume and Issue: 10(10), P. 2418 - 2418

Published: Oct. 12, 2021

Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment microbial growth. To prevent the microbiological contamination livestock foods, synthetic preservatives, including nitrites, nitrates, sorbates, have been widely used in food industry due to their low cost strong antibacterial activity. Use chemical preservatives is recently being considered by customers concerns related negative health issues. Therefore, demand natural substances as has increased with use plant-derived animal-derived products, metabolites. These inhibit growth spoilage microorganisms or food-borne pathogens increasing permeability cell membranes, interruption protein synthesis, metabolism. Natural can extend shelf-life microorganisms. However, influence sensory properties, flavor, taste, color, texture, acceptability food. increase applicability number strategies, combinations different preservation methods, such active packaging systems encapsulation, explored. This review summarizes current applications products.

Language: Английский

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Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

Phytochemistry Reviews, Journal Year: 2021, Volume and Issue: 21(4), P. 1209 - 1246

Published: Sept. 23, 2021

Language: Английский

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Overview of plant extracts as natural preservatives in meat

Journal of Food Processing and Preservation, Journal Year: 2022, Volume and Issue: 46(8)

Published: June 17, 2022

Plant extracts are obtained by extracting bioactive compounds from various plant sources such as leaves, seeds, fruits, roots, stems, and agro-industry byproducts. These rich of molecules polyphenols (flavonols, anthocyanins, flavanols, benzoic acid, tannin, lignin, stilbenes, cinnamic phenolic acids), terpenoids (carotenoids, terpenes, triterpenes, phytosterols, iridoids), organo-sulfurs, alkaloids. exert antioxidant antimicrobial effects; hence widely utilized potential natural preservatives partial or fully replacing the synthetic preservatives. Plants could be used in cured smoked meat products nitrites/nitrates replacer reducing residual nitrite, N-nitrosamine formation, effect. The application additives helps improving functionality products, development wellness foods clean-label foods, production healthier without with minimum use additives. There should a proper focus on using green, nontoxic solvents, exploring novel, sustainable economical source compounds, efficient agro-industrial waste utilization, novel environmentally friendly, green processing technologies to extract source. present review is intended provide recent insights technological aspects functional biomass utilization these alternative matrix. Novelty impact statement exerting antioxidant, antimicrobial, health-promoting activities. would help additives, nitrites/nitrates, wellness/healthier clean label foods. applications also successfully explored for developing active films extending shelf life quality preservation, preparation intelligent pH strips situ monitoring, combinations essential oils even lower dose antibiotics reduce risk antibiotic resistance.

Language: Английский

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Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review

International Journal of Food Properties, Journal Year: 2022, Volume and Issue: 25(1), P. 2457 - 2476

Published: Nov. 10, 2022

The current review has been considered to extract the bioactive compounds from different fruits and vegetable waste using novel extraction techniques. Among all horticultural crops, vegetables are most consumed. Due a rising population changing dietary patterns, production processing of commodities, particularly vegetables, expanded dramatically in order meet demand. Food is by-product numerous industrial, agricultural, domestic, food operations sector that steadily increasing as these activities rise. Seeds, skin, rind, pomace make up majority waste, which rich substances such carotenoids, polyphenols, fibers, vitamins, enzymes, oils. Waste can be used variety vital components, an important step toward long-term development. For compounds, various technologies being used, including supercritical fluid extraction, subcritical water enzyme assisted ultrasound microwave extraction. sustainable extracts attained valuable formation functional food. Conclusively, new manage meaningful way collected vegetables. However, wastes products.

Language: Английский

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Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients

Food Bioscience, Journal Year: 2023, Volume and Issue: 53, P. 102711 - 102711

Published: May 21, 2023

Considering the annual waste in food sector that occurs throughout value chain, it is important to establish strategic measures reduce, and reintroduce them into industrial sector. Additionally, constant search for development of sustainable strategies promote safe healthy products consumers has gained great prominence. Biowastes from fruits vegetables present their composition an excellent source compounds interest, which can be reused different technological routes, providing added industrial, socioeconomic therapeutic sectors. In particular, phenolic fruit vegetable biowastes, have bioactive preservative characteristics are candidates natural ingredients substitutes synthetic preservatives. As list identified extensive accessible, interest these gaining more prominence, since use origin being delayed by actions harmful health consumer. Phenolic compounds, addition having capacity, such as antioxidant antimicrobial also known anti-inflammatory, anticancer, antidiabetic, antiallergic other biological properties, increases functional nutraceutical preparations. Based on this, this review gathers information impacts exacerbated generation generate environmental, economic social sectors, well lists ways reusing wastes, highlighting compounds.

Language: Английский

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Nano-Based Drug Delivery of Polyphenolic Compounds for Cancer Treatment: Progress, Opportunities, and Challenges

Pharmaceuticals, Journal Year: 2023, Volume and Issue: 16(1), P. 101 - 101

Published: Jan. 10, 2023

Polyphenols and their derivates, a kind of natural product distributed in herb plants, vegetables, fruits, are the most abundant antioxidants human diet have been found to display cancer-preventative effects several epidemiological studies. The scientific community has also validated anti-cancer bioactivities low toxicities polyphenolic compounds, including flavones, tannins, phenolic acids, anthocyanins, through vitro vivo However, stability, weak targeting ability, poor solubility, bioavailability pure agents significantly impaired treatment efficacy. Nowadays, nano-based technology applied surmount these restrictions maximize efficacy polyphenols. In this review, we summarize advantages related mechanisms polyphenols cancer treatment. Moreover, aiming at solubility vivo, delivery systems recent research developments highlighted. Herein, particular emphasis is mainly placed on widely used nanomaterials products, liposomes, micelles, nanogels. Finally, present an overview challenges future implementations compounds therapeutic field.

Language: Английский

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Ultrasonic-assisted green extraction and incorporation of Spirulina platensis bioactive components into turmeric essential oil-in-water nanoemulsion for enhanced antioxidant and antimicrobial activities

Food Chemistry, Journal Year: 2024, Volume and Issue: 452, P. 139561 - 139561

Published: May 3, 2024

Language: Английский

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Bio-Driven Sustainable Extraction and AI-Optimized Recovery of Functional Compounds from Plant Waste: A Comprehensive Review

Fermentation, Journal Year: 2024, Volume and Issue: 10(3), P. 126 - 126

Published: Feb. 23, 2024

The agrifood industry produces copious amounts of waste, which represent an execrable wastage natural resources and result in economic losses over the entire value chain. This review compares conventional biological methods for recovery functional compounds from plant wastes to rescues part intrinsic valuable elements contained therein. Biological involve bioprocesses based on hydrolytic enzymes engineered bacterial strains, facilitate release compounds. Then, this explores innovative transformative role artificial intelligence machine learning techniques real-time monitoring, optimizing, digitizing extraction procedures. By combining potential AI integration, provides insights how these approaches can revolutionize sector, increasing efficiency environmental sustainability waste valorization process.

Language: Английский

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