New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-04-10 DOI:10.1016/j.fbio.2025.106571

Izamara de Oliveira , Celestino Santos-Buelga , Yara Aquino , Lillian Barros , Sandrina A. Heleno

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Abstract

Phenolic compounds are secondary metabolites widely distributed in the plant kingdom, valued for their strong antioxidant and antimicrobial properties. These bioactive compounds are promising natural alternatives to artificial preservatives in the food industry, aligning with consumer demand for sustainable solutions that ensure food quality and safety. In this review, the structural complexity of bioactive phenolic compounds, which include their various subclasses and the chemical basis of their antioxidant and antimicrobial activity, is explored. This review examines innovative extraction methods designed to preserve the bioactivity of these compounds. Additionally, it examines their incorporation as natural preservatives, focusing on stability issues and applications in the food sector. The structural diversity of phenolic compounds underpins their broad applications in food preservation. These include antimicrobial and antioxidant properties, which contribute to food safety and offer potential health benefits. The use of agro-industrial biowastes as a sustainable supply of phenolics is a promising approach; however, standardization is necessary to obtain extracts with consistent and effective biological activity. Innovative techniques, such as encapsulation and integration into edible films, are being developed to improve the stability and effectiveness of these compounds, expanding their application in various food products.

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探索酚类化合物和其他生物活性作为天然防腐剂的新领域

酚类化合物是广泛分布于植物界的次级代谢产物，具有很强的抗氧化和抗菌特性。这些生物活性化合物是食品工业中人工防腐剂的天然替代品，符合消费者对确保食品质量和安全的可持续解决方案的需求。本综述探讨了生物活性酚类化合物结构的复杂性，包括其各种亚类及其抗氧化和抗菌活性的化学基础。本综述探讨了旨在保留这些化合物生物活性的创新提取方法。此外，它还研究了将这些化合物作为天然防腐剂的问题，重点是稳定性问题和在食品领域的应用。酚类化合物结构的多样性是其在食品防腐领域广泛应用的基础。其中包括抗菌和抗氧化特性，这有助于食品安全并提供潜在的健康益处。利用农用工业生物废料作为酚类化合物的可持续来源是一种很有前景的方法；不过，要获得具有一致和有效生物活性的提取物，必须实现标准化。目前正在开发创新技术，如封装和整合到可食用薄膜中，以提高这些化合物的稳定性和有效性，扩大其在各种食品中的应用。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.