Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science Pub Date : 2024-09-26 eCollection Date: 2024-01-01 DOI:10.1155/2024/1249553

Athira R S Pillai, Yuvraj Khasherao Bhosale, Swarup Roy

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引用次数: 0

Abstract

Centella asiatica is a medicinal herb, well known for its phytochemical activities because of the presence of terpenoids and polyphenols, which contribute to the bioactivity of herb extract that can be effectively utilized in the packaging industry. Biopolymers infused with C. asiatica extract could be a promising solution in the food sector. The antibacterial and antioxidant qualities of C. asiatica can help preserve the quality and lengthen the freshness of food products, thereby preventing food loss. Selection of a suitable extraction method is essential to retain the yield and properties of the bioactive compounds of C. asiatica extract. Many research has been conducted on the separation of C. asiatica by using conventional and novel extraction techniques and its execution in packaging as a functional component. This review provides an overview of the extraction of phytochemicals from C. asiatica and its utilization in biopolymer film as an active component to modify the packaging film characteristics.

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从积雪草中提取生物活性化合物并将其用于食品包装的启示：综述。

积雪草是一种药草，因其植物化学活性而闻名，因为它含有萜类化合物和多酚，这有助于提高药草提取物的生物活性，可有效地用于包装行业。在食品行业中，浸润了茜草提取物的生物聚合物可能是一种前景广阔的解决方案。茜草的抗菌和抗氧化特性有助于保持食品质量和延长保鲜期，从而防止食品损耗。选择合适的萃取方法对于保持茜草提取物的生物活性化合物的产量和特性至关重要。许多研究都在使用传统和新型提取技术分离香叶提取物，并将其作为一种功能性成分应用于包装中。本综述概述了茜草植物化学物质的提取及其在生物聚合物薄膜中作为活性成分的应用，以改变包装薄膜的特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.