Functional and Preservative Properties of Phytochemicals

Bhanu Prakash

• Publisher: Academic Press
• Year: 2020
• Print ISBN: 9780128185933
• eBook ISBN: 9780128196861
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds.Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading.- Provides collective information on recent advancements that increase the potential use of phytochemicals- Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level- Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients

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Antimicrobial and antioxidant properties of phytochemicals

Current status and future perspective

Bhanu Prakash, Akshay Kumar, Prem Pratap Singh, and L.S. Songachan Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India

Abstract

With increase in green consumerism these days, the demand for plant-based antimicrobial and antioxidant agents by health-conscious consumers is increasing day by day as a preferred alternative to synthetic preservatives. Plants are the richest source of a wide variety of phytochemicals such as polyphenols, carotenoids, alkaloids, sulfur-containing groups, terpenes, and terpenoids that possess enormous antimicrobial and antioxidant properties. In spite of enormous potential, only a handful of plant-based bioactive compounds or formulations are commercially available as preservative agents. The major obstacles that limit the commercial uses of plant-based bioactive compounds are insufficient availability of raw materials, toxicity, low stability, high production cost, unknown mode of action, and lack of effective regulatory system. This chapter provides a brief overview of historical accounts of traditionally used plant products that possess antimicrobial and antioxidant activity. In addition, the current existing limitations and the potential role of recent advancement in science and technology to overcome the existing limitations with improved efficacy and worldwide applicability have been discussed.

Keywords

Antimicrobial; Antioxidant; Functional ingredient; Mode of action; Phytochemicals; Technological advances

1. Introduction

Food spoilage due to microbial and oxidative deterioration is one of the major problems of food safety even in the 21st century. Microbial and oxidative spoilage may deteriorate the quantity and quality of food items and could impose several negative effects on the health of the consumer. Nowadays, food poisoning is one of the most common causes of illness in developing countries which is often associated with death (Doughari et al., 2007; Pirbalouti et al., 2009; Sapkota et al., 2008). As per an estimate approximately 9.4 million cases of foodborne diseases have been witnessed in both developing nations as well as in developed countries such as the USA (Scallan et al., 2011). Among the microbes, bacteria (Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Campylobacter spp., Clostridium perfringens) and molds (Aspergillus flavus, Aspergillus parasitic, Aspergillus niger, Penicillium and Fusarium spp.) are the most dangerous foodborne microorganisms (Kuorwel et al., 2011; Bukvicki et al., 2014; Prakash et al., 2018 ; Solomakos et al., 2008). Aflatoxins (AFB₁, AFB₂, AFM₁, and AFM₂), fumonisin, and zearalenone are the most common toxic secondary metabolite products of molds that impose several negative effects on the health of human beings and livestock. International agency for research on cancer has recognized aflatoxin B₁ as a class 1 human carcinogen (IARC, 1993).

In addition to microbial spoilage, oxidative deterioration such as lipid peroxidation and free radical damages of food items are other major causes of deterioration of nutritional quality. Hence, the combined effect of microbial and oxidative deterioration may cause the deleterious effect to overall quantity and quality of food items and also on consumers’ health.

Nowadays, a range of synthetic preservatives (antimicrobial and antioxidant) along with the physical treatments (drying, chilling, freezing, UV or ionizing radiation, modified atmosphere packaging, and nonthermal treatments, viz., pulsed electric fields, oscillating magnetic fields, photodynamic effects) have been used to extend the shelfli...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of contributors
• 1. Antimicrobial and antioxidant properties of phytochemicals: Current status and future perspective
• 2. Functional food ingredients from old age cereal grains
• 3. Aquatic plants as a natural source of antimicrobial and functional ingredients
• 4. Antimicrobial properties of selected plants used in traditional Chinese medicine
• 5. Natural products from plants: Recent developments in phytochemicals, phytopharmaceuticals, and plant-based neutraceuticals as anticancer agents
• 6. Foodborne microbial toxins and their inhibition by plant-based chemicals
• 7. Recent advances in extraction technologies of phytochemicals applied for the revaluation of agri-food by-products
• 8. Application of nanotechnology to boost the functional and preservative properties of essential oils
• 9. Biotechnology: A tool for synthesis of novel bioactive compounds
• 10. Prospects of omics technologies and bioinformatics approaches in food science
• 11. Phytochemicals: Extraction process, safety assessment, toxicological evaluations, and regulatory issues
• 12. Phytochemicals: Intellectual property rights
• 13. Innovations and future trends in product development and packaging technologies
• Index