Bioactive Compounds from Fruits as Preservatives
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essent...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/343 |
| _version_ | 1797442593376698368 |
|---|---|
| author | Paulo E. S. Munekata Mirian Pateiro Rubén Domínguez Gema Nieto Manoj Kumar Kuldeep Dhama José M. Lorenzo |
| author_facet | Paulo E. S. Munekata Mirian Pateiro Rubén Domínguez Gema Nieto Manoj Kumar Kuldeep Dhama José M. Lorenzo |
| author_sort | Paulo E. S. Munekata |
| collection | DOAJ |
| description | The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (<i>Bacillus subtilis</i>, <i>Escherichia coli</i>, <i>Penicillium digitatum</i>, and <i>Pseodomonas aeruginosa</i>, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance. |
| first_indexed | 2024-03-09T12:44:12Z |
| format | Article |
| id | doaj.art-c5b8ae33e0d14d4aa595897df6f84859 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:44:12Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c5b8ae33e0d14d4aa595897df6f848592023-11-30T22:15:10ZengMDPI AGFoods2304-81582023-01-0112234310.3390/foods12020343Bioactive Compounds from Fruits as PreservativesPaulo E. S. Munekata0Mirian Pateiro1Rubén Domínguez2Gema Nieto3Manoj Kumar4Kuldeep Dhama5José M. Lorenzo6Centro Tecnológico de la Carne de Galicia, Rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30071 Espinardo, SpainChemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, IndiaDivision of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Bareilly 243122, IndiaCentro Tecnológico de la Carne de Galicia, Rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainThe use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (<i>Bacillus subtilis</i>, <i>Escherichia coli</i>, <i>Penicillium digitatum</i>, and <i>Pseodomonas aeruginosa</i>, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.https://www.mdpi.com/2304-8158/12/2/343polyphenolsbetalainsterpeneshelf lifesafetyspoilage |
| spellingShingle | Paulo E. S. Munekata Mirian Pateiro Rubén Domínguez Gema Nieto Manoj Kumar Kuldeep Dhama José M. Lorenzo Bioactive Compounds from Fruits as Preservatives Foods polyphenols betalains terpene shelf life safety spoilage |
| title | Bioactive Compounds from Fruits as Preservatives |
| title_full | Bioactive Compounds from Fruits as Preservatives |
| title_fullStr | Bioactive Compounds from Fruits as Preservatives |
| title_full_unstemmed | Bioactive Compounds from Fruits as Preservatives |
| title_short | Bioactive Compounds from Fruits as Preservatives |
| title_sort | bioactive compounds from fruits as preservatives |
| topic | polyphenols betalains terpene shelf life safety spoilage |
| url | https://www.mdpi.com/2304-8158/12/2/343 |
| work_keys_str_mv | AT pauloesmunekata bioactivecompoundsfromfruitsaspreservatives AT mirianpateiro bioactivecompoundsfromfruitsaspreservatives AT rubendominguez bioactivecompoundsfromfruitsaspreservatives AT gemanieto bioactivecompoundsfromfruitsaspreservatives AT manojkumar bioactivecompoundsfromfruitsaspreservatives AT kuldeepdhama bioactivecompoundsfromfruitsaspreservatives AT josemlorenzo bioactivecompoundsfromfruitsaspreservatives |