Recent Advances in Application of Essential Oil and other Νatural Εxtracts in Food Industry
Herbs, spices and plant parts (roots, seeds, leaves, etc) have been widely used since ancient times not only as food preservatives and flavoring agents, but also as part of the traditional medicine in various cultures. Their beneficial effects rely on bioactive compounds, including terpenes, phenols, flavonoids, and tannins which have been associated with potentially antimicrobial, antioxidant, anti-inflammatory and anticancer effects. The growing public’s concern about chemical substances in foods and their turn towards a healthier lifestyle has recently raised the scientific and food industry’s interest for natural compounds. Based on their properties, essential oils and other extracts of natural origin could be exploited in terms of prevention of microbial spoilage, product safety and prolonged shelf life, and potential health effects for the consumers. Thus, the aim of this Topic is to provide readers with an extensive overview of original research articles and review papers, and highlight the recent developments and advancements in application of essential oil and other extracts of natural origin in the food industry.
Dr. Anastasios Nikolaou
Dr. Paula Silva
Dr. Ioanna Mantzourani
- essential oils
- natural food extracts
- food components
|First Decision (median)
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Published Papers (12 papers)
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Journal: Antioxidants or Plants
Title: Antioxidant activity of medicinal plants and herbs of North Aegean, Greece
Authors: Poulios E, Psara E, Vasios GK, Antasouras G, Papandreou D, Giaginis C
Affiliation: Department of Food Science and Nutrition, School of Environment, University of the Aegean, GR81400 Myrina, Limnos, Greece