Journal
MOLECULES
Volume 24, Issue 22, Pages -Publisher
MDPI
DOI: 10.3390/molecules24224132
Keywords
natural antioxidants; extraction methods; stabilization techniques; food products
Funding
- Fundacao para a Ciencia e Tecnologia [UID/AGR/04129/2013]
- Caixa Geral de Depositos (CGD)
- Instituto Superior de Agronomia (ISA), Portugal
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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.
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