Plant volatiles: using scented molecules as food additives
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/25131 |
Resumo: | 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. |
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Plant volatiles: using scented molecules as food additivesPlant secondary metabolitesPlant volatilesFood additivesEssential oilsSecondary 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.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). Acknowledgments to the Project financed by the European Fund for Regional Development (Fundo Europeu de Desenvolvimento Regional (FEDER)) through the Programa Operacional Regional Norte 2020, within the “PlantCovid” project, NORTE-01-02B7-FEDER-054870. M. C. Pedrosa thanks “PlantCovid” project for her scholarship. S. Heleno and M. Carocho thank FCT, P.I., for their individual employment program-contract (CEECIND/00831/2018, CEECIND/03040/2017), while L. Barros thanks FCT, P.I., through the institutional scientific employment program- contract.Biblioteca Digital do IPBDerbassi, Nabila BenPedrosa, Mariana C.Heleno, Sandrina A.Carocho, MárcioFerreira, Isabel C.F.R.Barros, Lillian2022-03-02T16:29:49Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25131engDerbassi, 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. 97-1030924-224410.1016/j.tifs.2022.02.002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:56:15Zoai:bibliotecadigital.ipb.pt:10198/25131Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:50.872537Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Plant volatiles: using scented molecules as food additives |
title |
Plant volatiles: using scented molecules as food additives |
spellingShingle |
Plant volatiles: using scented molecules as food additives Derbassi, Nabila Ben Plant secondary metabolites Plant volatiles Food additives Essential oils |
title_short |
Plant volatiles: using scented molecules as food additives |
title_full |
Plant volatiles: using scented molecules as food additives |
title_fullStr |
Plant volatiles: using scented molecules as food additives |
title_full_unstemmed |
Plant volatiles: using scented molecules as food additives |
title_sort |
Plant volatiles: using scented molecules as food additives |
author |
Derbassi, Nabila Ben |
author_facet |
Derbassi, Nabila Ben Pedrosa, Mariana C. Heleno, Sandrina A. Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Pedrosa, Mariana C. Heleno, Sandrina A. Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Derbassi, Nabila Ben Pedrosa, Mariana C. Heleno, Sandrina A. Carocho, Márcio Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Plant secondary metabolites Plant volatiles Food additives Essential oils |
topic |
Plant secondary metabolites Plant volatiles Food additives Essential oils |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-02T16:29:49Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/25131 |
url |
http://hdl.handle.net/10198/25131 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 0924-2244 10.1016/j.tifs.2022.02.002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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