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Plant Phenolics as Natural Preservatives in Food System

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Plant Phenolics in Sustainable Agriculture

Abstract

There is an increasing trend of using of natural compounds, such as plant phenolics, for their preservative effect in food due to food safety, nutritive and possible therapeutic effects. Flavonoids, small molecular weight, short carbon chain and ubiquitous compounds formed as secondary metabolites exert preservative effect due to antioxidant and antimicrobial activity. These can be added into foods as powder, gel, liquid, raw or in extract form, with latter form being more suitable to get desired antioxidant and antimicrobial effect in lower concentrations to avoid deterioration in sensory attributes of food products. There is a need to standardize efficient processing protocols for extraction of phenolics from plant material in high concentrations and active form.

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Authors and Affiliations

  1. Department of Livestock Products Technology, College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India

    Pavan Kumar, Nitin Mehta & Om Prakash Malav

  2. Department of Livestock Products Technology, College of Veterinary & Animal Sciences Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut, Uttar Pradesh, India

    Akhilesh Kumar Verma & Pramila Umaraw

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  1. Department of Botany, Sant Baba Bhag Singh University, Jalandhar, Punjab, India

    Rafiq Lone

  2. Department of Botany, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Razia Shuab

  3. Center of Research for Development, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Azra N. Kamili

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Kumar, P., Verma, A.K., Umaraw, P., Mehta, N., Malav, O.P. (2020). Plant Phenolics as Natural Preservatives in Food System. In: Lone, R., Shuab, R., Kamili, A. (eds) Plant Phenolics in Sustainable Agriculture . Springer, Singapore. https://doi.org/10.1007/978-981-15-4890-1_16

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