Bioactive Compounds from Leaf Vegetables as Preservatives
Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:12 |
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| Enthalten in: |
Foods (Basel, Switzerland) - 12(2023), 3 vom: 02. Feb. |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Pateiro, Mirian [VerfasserIn] |
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| Links: |
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| Themen: |
Anthocyanins |
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| Anmerkungen: |
Date Revised 13.02.2023 published: Electronic Citation Status PubMed-not-MEDLINE |
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| doi: |
10.3390/foods12030637 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM352758848 |
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| 520 | |a Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a glucosinolates | |
| 650 | 4 | |a nitrate sources | |
| 650 | 4 | |a oxidative stability | |
| 650 | 4 | |a polyphenolic compounds | |
| 650 | 4 | |a shelf life | |
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| 700 | 1 | |a Lorenzo, José M |e verfasserin |4 aut | |
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