RT Journal Article
T1 Bioactive compounds from leaf vegetables as preservatives
A1 Pateiro Moure, Mirian
A1 Domínguez Valencia, Rubén
A1 Munekata, Paulo E. S.
A1 Nieto, Gema
A1 Bangar, Sneh Punia
A1 Dhama, Kuldeep
A1 Lorenzo Rodríguez, José Manuel
K1 3309.13 Conservación de Alimentos
K1 3309 Tecnología de Los Alimentos
K1 3309.03 Antioxidantes en Los Alimentos
AB Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.
PB Foods
SN 23048158
YR 2023
FD 2023-02-02
LK http://hdl.handle.net/11093/4486
UL http://hdl.handle.net/11093/4486
LA eng
NO Foods, 12(3): 637 (2023)
NO Axencia Galega de Innovación | Ref. IN607A2019/01
DS Investigo
RD 13-ene-2025