Plant-Derived Antioxidants: Natural Preservation and Health Benefits
Food Additive Innovations - Evolving Consumer Expectations and Industrial Needs, Fernando M. Nunes,Miguel Ribeiro,Maria Rosário Bronze, Editör, IntechOpen, London, ss.37-42, 2026
- Yayın Türü: Kitapta Bölüm / Mesleki Kitap
- Basım Tarihi: 2026
- Doi Numarası: 10.5772/intechopen.1009736
- Yayınevi: IntechOpen
- Basıldığı Şehir: London
- Sayfa Sayıları: ss.37-42
- Editörler: Fernando M. Nunes,Miguel Ribeiro,Maria Rosário Bronze, Editör
- Akdeniz Üniversitesi Adresli: Evet
Özet
Plant-derived antioxidants have gained significant attention in recent years due to their dual role in promoting human health and enhancing food preservation. This chapter explores the key natural sources of antioxidants, their mechanisms of action, and their effectiveness in extending shelf life and preventing spoilage in food systems. Emphasis is placed on the health-promoting properties of these compounds, including their role in mitigating oxidative stress, preventing chronic diseases, and supporting immune and cognitive functions. The chapter also examines modern extraction methods – such as ultrasound-assisted and supercritical fluid extraction – that influence antioxidant yield and stability. Regulatory considerations in the USA and EU are discussed, highlighting the importance of truthful labeling and safety standards. Finally, the chapter addresses challenges such as stability, standardization, and large-scale production, while outlining future trends involving biotechnology and nanotechnology. Overall, plant-derived antioxidants represent a sustainable and multifunctional approach to improving food safety and human health.