review articleIssue 16 (4) 2017 pp. 361-370
Norma F. Santos-Sánchez, Raúl Salas-Coronado, Rogelio Valadez-Blanco, Beatriz Hernández-Carlos, Paula C. Guadarrama-Mendoza
Natural antioxidant extracts as food preservatives
The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of phenolic antioxidants. The main medicinal properties are related to phenolic compounds and their uses as additives, depending on their chemical structure.
Keywords: food preservation, natural antioxidants, phenolic extracts of fruits and spices, chemical structure of phenolic compounds
|MLA||Santos-Sánchez, Norma F., et al. "Natural antioxidant extracts as food preservatives." Acta Sci.Pol. Technol. Aliment. 16.4 (2017): 361-370. https://doi.org/10.17306/J.AFS.2017.0530|
|APA||Santos-Sánchez N. F., Salas-Coronado R., Valadez-Blanco R., Hernández-Carlos B., Guadarrama-Mendoza P. C. (2017). Natural antioxidant extracts as food preservatives. Acta Sci.Pol. Technol. Aliment. 16 (4), 361-370 https://doi.org/10.17306/J.AFS.2017.0530|
|ISO 690||SANTOS-SáNCHEZ, Norma F., et al. Natural antioxidant extracts as food preservatives. Acta Sci.Pol. Technol. Aliment., 2017, 16.4: 361-370. https://doi.org/10.17306/J.AFS.2017.0530|