Value-added effects of using aromatic plants in foods and human therapy
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100866 |
Resumo: | Abstract Consumers' demands for low-processed and healthier food products led to a search for alternatives to replace or reduce synthetic food additives with natural ones. Aromatic plant derivatives which have GRAS status, have been examined for being natural food preservatives and antioxidants to prolong the shelf-life of foods. They contribute to food safety, owing to their anti-quorum sensing, and anti-biofilm properties. These potential food safety attributes and increasing demand for natural food additive options have led to an interest in the use of them, especially in traditional meat, dairy, and bakery products, which would provide them an added value, and increase the market competitiveness. Therefore, the overall perspective of the value-added effects of using aromatic plants and their derivatives in food production and of their incorporated use into packaging materials for active packaging are discussed in this review. In addition, it provides information on their antimicrobial and antioxidant actions. The review also aims to give detailed information on benefits of vegetal bioactive compounds in health and disease by giving their nutraceutical and health-promoting properties. The current knowledge on their application in the treatment of health disorders is presented, their ability to prevent diseases is discussed, and the areas for future research are proposed. |
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Value-added effects of using aromatic plants in foods and human therapyaromatic plantsessential oils (EOs)natural bioactive compounds (BACs)antioxidant and antimicrobial activityanti-biofilmhuman therapyAbstract Consumers' demands for low-processed and healthier food products led to a search for alternatives to replace or reduce synthetic food additives with natural ones. Aromatic plant derivatives which have GRAS status, have been examined for being natural food preservatives and antioxidants to prolong the shelf-life of foods. They contribute to food safety, owing to their anti-quorum sensing, and anti-biofilm properties. These potential food safety attributes and increasing demand for natural food additive options have led to an interest in the use of them, especially in traditional meat, dairy, and bakery products, which would provide them an added value, and increase the market competitiveness. Therefore, the overall perspective of the value-added effects of using aromatic plants and their derivatives in food production and of their incorporated use into packaging materials for active packaging are discussed in this review. In addition, it provides information on their antimicrobial and antioxidant actions. The review also aims to give detailed information on benefits of vegetal bioactive compounds in health and disease by giving their nutraceutical and health-promoting properties. The current knowledge on their application in the treatment of health disorders is presented, their ability to prevent diseases is discussed, and the areas for future research are proposed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100866Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.43121info:eu-repo/semantics/openAccessTABAN,Birce MERCANOGLUSTAVROPOULOU,ElisavethWINKELSTRÖTER,Lizziane KRETLIBEZIRTZOGLOU,Eugeniaeng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100866Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Value-added effects of using aromatic plants in foods and human therapy |
title |
Value-added effects of using aromatic plants in foods and human therapy |
spellingShingle |
Value-added effects of using aromatic plants in foods and human therapy TABAN,Birce MERCANOGLU aromatic plants essential oils (EOs) natural bioactive compounds (BACs) antioxidant and antimicrobial activity anti-biofilm human therapy |
title_short |
Value-added effects of using aromatic plants in foods and human therapy |
title_full |
Value-added effects of using aromatic plants in foods and human therapy |
title_fullStr |
Value-added effects of using aromatic plants in foods and human therapy |
title_full_unstemmed |
Value-added effects of using aromatic plants in foods and human therapy |
title_sort |
Value-added effects of using aromatic plants in foods and human therapy |
author |
TABAN,Birce MERCANOGLU |
author_facet |
TABAN,Birce MERCANOGLU STAVROPOULOU,Elisaveth WINKELSTRÖTER,Lizziane KRETLI BEZIRTZOGLOU,Eugenia |
author_role |
author |
author2 |
STAVROPOULOU,Elisaveth WINKELSTRÖTER,Lizziane KRETLI BEZIRTZOGLOU,Eugenia |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
TABAN,Birce MERCANOGLU STAVROPOULOU,Elisaveth WINKELSTRÖTER,Lizziane KRETLI BEZIRTZOGLOU,Eugenia |
dc.subject.por.fl_str_mv |
aromatic plants essential oils (EOs) natural bioactive compounds (BACs) antioxidant and antimicrobial activity anti-biofilm human therapy |
topic |
aromatic plants essential oils (EOs) natural bioactive compounds (BACs) antioxidant and antimicrobial activity anti-biofilm human therapy |
description |
Abstract Consumers' demands for low-processed and healthier food products led to a search for alternatives to replace or reduce synthetic food additives with natural ones. Aromatic plant derivatives which have GRAS status, have been examined for being natural food preservatives and antioxidants to prolong the shelf-life of foods. They contribute to food safety, owing to their anti-quorum sensing, and anti-biofilm properties. These potential food safety attributes and increasing demand for natural food additive options have led to an interest in the use of them, especially in traditional meat, dairy, and bakery products, which would provide them an added value, and increase the market competitiveness. Therefore, the overall perspective of the value-added effects of using aromatic plants and their derivatives in food production and of their incorporated use into packaging materials for active packaging are discussed in this review. In addition, it provides information on their antimicrobial and antioxidant actions. The review also aims to give detailed information on benefits of vegetal bioactive compounds in health and disease by giving their nutraceutical and health-promoting properties. The current knowledge on their application in the treatment of health disorders is presented, their ability to prevent diseases is discussed, and the areas for future research are proposed. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100866 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100866 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.43121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126333282942976 |