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Orientador(es)
Resumo(s)
Secondary metabolism of plants produces molecules that are widely used in the food industry for
many years. The demand for these molecules has been increasing, and special focus has been given to volatile
molecules.
Scope: The study of secondary metabolites with special focus on the volatile molecules is overviewed, explaining
their bioactivities and examples of application in the food industry.
Approach: Systematic analysis of volatiles and their applications. Specific analysis of volatile components of
plants and their use as active packaging and airborne food preservatives.
Key findings: Some work has been done regarding volatiles in terms of food preservation but is focused mostly on
postharvest protection. Considering the number of studies regarding the use of volatiles, the industry should start
implementing these molecules for more sustainable approaches to preservation.
Conclusions: The food industry has researched plant volatiles for some years, but the focus has been almost
exclusively on postharvest protection, and more research can be directed to other food categories. Technology to
overcome limitations of plant volatiles is expected to improve, placing pressure on regulatory bodies to allow
these molecules in foods, on par with consumer and industry preference for natural-based molecules used in
foods.
Descrição
Palavras-chave
Plant secondary metabolites Plant volatiles Food additives Essential oils
Contexto Educativo
Citação
Derbassi, Nabila Ben; Pedrosa, Mariana C.; Heleno, Sandrina; Carocho, Marcio; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Plant volatiles: using scented molecules as food additives. Trends in Food Science & Technology. ISSN 0924-2244. 122, p. 97-103