Detalhes do Documento

Plant extracts as potential bioactive food additives

Autor(es): 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

Data: 2021

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

Origem: Biblioteca Digital da UPB

Projeto/bolsa: info:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA/0001/2018/PT; info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB/00690/2020/PT; info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB/04469/2020/PT; info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH/BD/137801/2018/PT; info:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND/01011/2018/CP1578/CT0002/PT;

Assunto(s): Antioxidants; Antimicrobials; Preservatives; Anti-inflammatory; Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology


Descrição

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.

Tipo de Documento Comunicação em conferência
Idioma Inglês
Contribuidor(es) Biblioteca Digital da UPB
Licença CC
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