Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak Agriculture University in Nitra, Nitra, Slovakia.
Department of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha, Maharashtra, India.
Adv Food Nutr Res. 2022;102:275-339. doi: 10.1016/bs.afnr.2022.05.002. Epub 2022 Jun 10.
Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.
在过去几十年中，植物源生物活性化合物在食品工业中得到了广泛的研究和应用。这些化合物被用于延长食品的保质期，并改善其物理化学和感官特性。由于具有广泛的潜在健康促进特性，它们也被用作营养保健品。与合成添加剂不同，天然植物源化合物更受消费者接受，通常被认为更安全。本章总结了这些植物源生物活性物质的提取方法和来源，以及它们在促进健康方面的最新发现，包括心脏保护、抗糖尿病、抗炎、抗癌、免疫调节和神经保护特性。此外，还通过综述最近关于将这些植物源化合物用作抗菌剂、抗氧化剂、着色剂和调味剂以及新鲜度指标的研究，研究了它们在海鲜产品中的应用的影响。此外，还讨论了使用植物源生物活性化合物的当前限制和未来前景。这些发现表明这些化合物具有很高的潜力，并且有可能应用于许多不同的海鲜产品。这些化合物可以单独使用，而越来越多的研究表明，当这些化合物联合使用时，会产生协同作用，提供了新的重要研究可能性。
