ABSTRACT
Abstract ................................................................................................. 196 5.1 Introduction .................................................................................. 196 5.2 Secondary Metabolites Applied in Plant Food ............................ 197 5.3 Application of Secondary Metabolites in Animal Origin Foods ....209 5.5 Toxicity Evaluation of Plant Extracts .......................................... 220 5.6 Conclusions .................................................................................. 221 Keywords .............................................................................................. 221 Reference .............................................................................................. 222
JULIO CESAR LOPEZ-ROMERO1, ROBERTA ANSORENA2,3, GUSTAVO A. GONZALEZ-AGUILAR1, HUMBERTO GONZALEZ-RIOS1, JESUS FERNANDO AYALA-ZAVALA1*, and MOHAMMED WASIM SIDDIQUI4
1Centro de Investigación en Alimentación y Desarrollo, AC, Carretera a la Victoria km. 0.6. Apartado Postal 1735, Hermosillo 83000, Sonora, México 2Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina 3Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata. J. B. Justo 4302, Mar del Plata, Buenos Aires, Argentina 4Department of Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, Bhagalpur 813210, Bihar, India *Corresponding author
ABSTRACT
Global food production is affected by microbiological and oxidative factors, resulting in raising food waste. In order to reduce the incidence of these factors, food industry use synthetic additives, but this trend is declining due to their association with different diseases. Thus, the food industry is searching for safe and innovative alternatives for consumers, taking into account the consumer preference toward healthy and natural additives. This issue gives a real prospection for using natural additives in food such as plants additives that contain a variety of bioactive secondary metabolites. Also, their activity of prolonging shelf life of foods has been demonstrated by several authors, which reduces the impact of microbiological and oxidative factors. Likewise, these compounds showed other functional and interesting properties such as nutrient supplement, colorant, flavor, sweeteners, and texturizer.
