Heleno, Sandrina A.Carocho, MárcioBarros, Lillian2023-01-252023-01-252022Heleno, Sandrina A.; Carocho, Mário; Barros, Lillian (2022). Plants as a source of natural preservatives for food application. In 1st European Symposium on Phytochemicals in Medicine and Food: Book of Abstracts. Belgrade978‐86‐7834‐408‐4http://hdl.handle.net/10198/26670One of the main challenges of the food industry has been the substitution of artificial additives for natural ones. In a world increasingly demanding for healthy foods, functional products, clean labels etc., it is urgent to develop safer,healthier altematives to preserve foods. Nature has been a fascinating source of distinct classes of compounds (e.g. phenolics, organic acids), recognizedfor their bioactive properties, namely antioxidants and antimicrobials, two essential attributes to be considered a natural preservative, in addition of having low/no toxicityeffectengNatural preservativesPlantsResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyconference object