New insights of the application of water or ethanol-water plant extract rich in active compounds in food
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Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with…
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282
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- 28.85
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- 100%
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Authors
2Topics & keywords
Topics
Keywords
- Food science
- Preservative
- Health benefits
- Polyphenol
- Chemistry
- Food Preservatives
- Antioxidant
- Shelf life
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