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New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorOliveira, Izamara
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorAquino, Yara
dc.contributor.authorBarros, Lillian
dc.contributor.authorHeleno, Sandrina A.
dc.date.accessioned2025-05-29T12:50:56Z
dc.date.available2025-05-29T12:50:56Z
dc.date.issued2025
dc.description.abstractPhenolic compounds are secondary metabolites widely distributed in the plant kingdom, valued for their strong antioxidant and antimicrobial properties. These bioactive compounds are promising natural alternatives to artificial preservatives in the food industry, aligning with consumer demand for sustainable solutions that ensure food quality and safety. In this review, the structural complexity of bioactive phenolic compounds, which include their various subclasses and the chemical basis of their antioxidant and antimicrobial activity, is explored. This review examines innovative extraction methods designed to preserve the bioactivity of these compounds. Additionally, it examines their incorporation as natural preservatives, focusing on stability issues and applications in the food sector. The structural diversity of phenolic compounds underpins their broad applications in food preservation. These include antimicrobial and antioxidant properties, which contribute to food safety and offer potential health benefits. The use of agro-industrial biowastes as a sustainable supply of phenolics is a promising approach; however, standardization is necessary to obtain extracts with consistent and effective biological activity. Innovative techniques, such as encapsulation and integration into edible films, are being developed to improve the stability and effectiveness of these compounds, expanding their application in various food productseng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/ 2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). National funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program-contract with S.A.H. and L. B., and through the individual research grant of I.O BD/06017/2020 (https://doi.org/10.54499/2020.06017.BD).
dc.identifier.citationOliveira, Izamara; Santos-Buelga, Celestino; Aquino, Yara; Barros, Lillian; Heleno, Sandrina A. (2025). New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives. Food Bioscience. ISSN 2212-4292. 68, p. 1-24
dc.identifier.doi10.1016/j.fbio.2025.106571
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10198/34500
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relation.ispartofFood Bioscience
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPhenolic compounds
dc.subjectNatural preservatives
dc.subjectAgro-industry
dc.subjectEdible films
dc.subjectSustainability
dc.subjectCircular economy
dc.titleNew frontiers in the exploration of phenolic compounds and other bioactives as natural preservativeseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage24
oaire.citation.startPage1
oaire.citation.titleFood Bioscience
oaire.citation.volume68
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameOliveira
person.familyNameAquino
person.familyNameBarros
person.familyNameHeleno
person.givenNameIzamara
person.givenNameYara
person.givenNameLillian
person.givenNameSandrina A.
person.identifier469085
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.orcid0000-0002-2274-2166
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7224-1098
person.identifier.ridJ-3600-2013
person.identifier.ridL-5951-2014
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id30067731800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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