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- Title
Plant Bioactive Compounds in Foods and Food Packages.
- Authors
Martínez-Hernández, Ginés Benito; Taboada-Rodríguez, Amaury; Marin-Iniesta, Fulgencio
- Abstract
This article discusses the use of plant bioactive compounds (PBCs) in food and food packaging. PBCs have properties that promote human health and can reduce the risk of diseases. They can also be used as substitutes for toxic chemicals and have positive environmental effects. PBCs have various effects, such as antioxidant and antimicrobial properties, which can improve the shelf life and safety of foods. However, there are challenges in applying PBCs to food and packaging due to taste, solubility, volatility, and instability issues. The article presents research on the applications of PBCs in food and packaging, including the use of natural substitutes for synthetic additives, the combination of plant essential oils for antimicrobial effects, and the development of active packaging with PBCs. The article also discusses the encapsulation of PBCs, the enhancement of their properties through functionalization, and the use of innovative techniques such as high hydrostatic pressure and EO vapors. Overall, the article provides valuable information on the potential of PBCs in improving the production of healthier and safer foods.
- Subjects
FOOD packaging; BIOACTIVE compounds; FOOD additives; OREGANO; PEACH; FOOD preservation; PLANT products; STRAWBERRIES
- Publication
Foods, 2024, Vol 13, Issue 9, p1419
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13091419