Plant extracts as potential bioactive food additives

Beatriz Nunes Silva; Vasco Cadavez; Cristina Caleja; Eliana Pereira; Ricardo C. Calhelha; José Pinela; Marina Kóstic; Marina Soković; José António Teixeira; Lillian Barros; Ursula Gonzales-Barron

doi:10.3390/Foods2021-11010

Plant extracts as potential bioactive food additives

Beatriz Nunes Silva
, Vasco Cadavez
, Cristina Caleja
, Eliana Pereira
, Ricardo C. Calhelha
, José Pinela
, Marina Kóstic
, Marina Soković
, José António Teixeira
, Lillian Barros
, Ursula Gonzales-Barron^*

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › peer-review

Abstract

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.

Original language	English
Article number	116
Number of pages	6
Journal	Biology and Life Sciences Forum
Volume	6
Issue number	1
DOIs	https://doi.org/10.3390/Foods2021-11010
Publication status	Published - 14 Oct 2021
Externally published	Yes
Event	2nd International Electronic Conference on Foods: Future Foods and Food Technologies for a Sustainable World - Online, Switzerland Duration: 15 Oct 2021 → 30 Oct 2021

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

Antioxidants
Antimicrobials
Preservatives
Anti-inflammatory

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10.3390/Foods2021-11010Licence: CC BY

Cite this

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title = "Plant extracts as potential bioactive food additives",

abstract = "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{\textquoteright} 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.",

keywords = "Antioxidants, Antimicrobials, Preservatives, Anti-inflammatory",

author = "Silva, \{Beatriz Nunes\} and Vasco Cadavez and Cristina Caleja and Eliana Pereira and Calhelha, \{Ricardo C.\} and Jos{\'e} Pinela and Marina K{\'o}stic and Marina Sokovi{\'c} and Teixeira, \{Jos{\'e} Ant{\'o}nio\} and Lillian Barros and Ursula Gonzales-Barron",

year = "2021",

month = oct,

day = "14",

doi = "10.3390/Foods2021-11010",

language = "English",

volume = "6",

journal = " Biology and Life Sciences Forum",

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note = "2nd International Electronic Conference on Foods: Future Foods and Food Technologies for a Sustainable World ; Conference date: 15-10-2021 Through 30-10-2021",

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TY - JOUR

T1 - Plant extracts as potential bioactive food additives

AU - Silva, Beatriz Nunes

AU - Cadavez, Vasco

AU - Caleja, Cristina

AU - Pereira, Eliana

AU - Calhelha, Ricardo C.

AU - Pinela, José

AU - Kóstic, Marina

AU - Soković, Marina

AU - Teixeira, José António

AU - Barros, Lillian

AU - Gonzales-Barron, Ursula

PY - 2021/10/14

Y1 - 2021/10/14

N2 - 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.

AB - 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.

KW - Antioxidants

KW - Antimicrobials

KW - Preservatives

KW - Anti-inflammatory

U2 - 10.3390/Foods2021-11010

DO - 10.3390/Foods2021-11010

M3 - Conference article

SN - 2673-9976

VL - 6

JO - Biology and Life Sciences Forum

JF - Biology and Life Sciences Forum

IS - 1

M1 - 116

T2 - 2nd International Electronic Conference on Foods: Future Foods and Food Technologies for a Sustainable World

Y2 - 15 October 2021 through 30 October 2021

ER -

Plant extracts as potential bioactive food additives

Abstract

UN SDGs

Keywords

Access to Document

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Cite this