Plant extracts as potential bioactive food additives

Plant extracts have been proposed as antimicrobial agents and health-promoters to be included in a variety of food products. In this sense, this work aimed to evaluate the bioactivities of infusions, decoctions and hydroethanolic extracts of six aromatic plants, namely, basil, lemon balm, lavender, sage, spearmint, and tarragon. The novelty of this study is related to the recent trend to replace chemical additives with more natural, plant-based ones, to meet consumers’ demands. The results highlighted the antimicrobial, antioxidant, and anti-inflammatory effects of several of these extracts, thus emphasising their capability to prevent food spoilage and promote health benefits. In this sense, our research revealed the potential of some plant extracts as potential food additives.

Palavras-chave

Antioxidants Antimicrobials Preservatives Anti-inflammatory Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/28535

Citação

Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Pinela, José; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula (2021). Plant extracts as potential bioactive food additives. In Proceedings of “The 2nd International Electronic Conference on Foods- “Future Foods and Food Technologies for a Sustainable World”. Online: MDPI. p. 1-6. ISSN 2673-9976