Agricultural and Biological Sciences
a year ago

Unlocking the Power of Plants: Natural Food Preservatives Revolutionize Industry

Food Chemistry Advances
Procedures to investigate potential of plants as natural food preservatives: Extraction technology, phytochemical characterisation, and antimicrobial bioassays
Samuel Xiu En Wong, Siaw Fui Kiew, Sie Yon Lau, Pieter Willem Pottas

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The article discusses how plants can be used as natural food preservatives due to their antimicrobial properties. Over 10,000 bioactive compounds in plants have been identified for this purpose. However, many other plant species with potential as food preservatives have yet to be explored. The article outlines the procedures for investigating these unexplored plants and highlights the challenges and future directions in using plant extracts as food preservatives in the food industry.