Loading...
Publication
Antioxidants of natural plant origins: from sources to food industry applications
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 340.44 KB | Adobe PDF |
Advisor(s)
Abstract(s)
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
Description
Review
Keywords
natural antioxidants extraction methods stabilization techniques food products
Pedagogical Context
Citation
Molecules 2019, 24, 4132
Publisher
MDPI