Batovska Daniela
Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 9, 1113 Sofia, Bulgaria.
Foods. 2025 Apr 2;14(7):1245. doi: 10.3390/foods14071245.
L., commonly known as the turpentine tree, is a wild-growing species with a well-documented history of use in traditional medicine and ethnobotany. Various parts of the plant-fruits, seeds, resin, leaves, and galls-have demonstrated significant bioactive potential, particularly antioxidant, antimicrobial, and functional properties. Despite these promising attributes, the industrial application of L. in contemporary food and nutraceutical systems remains limited and underexplored. Recent advances have employed a range of technological strategies-including encapsulation, active food packaging, emulsion stabilization, probiotic immobilization, and fermentation-to improve the stability, bioavailability, and functional performance of L.-derived extracts within food matrices. These approaches have shown potential in enhancing aroma retention, extending shelf life, and supporting probiotic viability, thereby positioning L. as a promising candidate for use in functional formulations and natural food preservation. Nevertheless, further investigation is required to optimize processing parameters, assess the long-term stability of bioactive compounds, and establish standardized regulatory frameworks. Addressing these challenges will be essential for facilitating the broader integration of L. into the functional food, nutraceutical, and food preservation industries.
L.，通常被称为松节油树，是一种野生植物，在传统医学和民族植物学中的使用历史有据可查。该植物的各个部分——果实、种子、树脂、叶子和瘿——都显示出显著的生物活性潜力，特别是抗氧化、抗菌和功能特性。尽管具有这些有前景的特性，但L.在当代食品和营养保健品系统中的工业应用仍然有限且未得到充分探索。最近的进展采用了一系列技术策略——包括包封、活性食品包装、乳液稳定、益生菌固定化和发酵——以提高L.衍生提取物在食品基质中的稳定性、生物利用度和功能性能。这些方法在增强香气保留、延长保质期和支持益生菌活力方面显示出潜力，从而使L.成为功能性配方和天然食品保鲜中一个有前景的候选物。然而，需要进一步研究以优化加工参数、评估生物活性化合物的长期稳定性并建立标准化的监管框架。应对这些挑战对于促进L.更广泛地融入功能性食品、营养保健品和食品保鲜行业至关重要。
