Phytochemicals and bioactive constituents in food packaging - A systematic review

Siddiqui, Shahida Anusha; Khan, Sipper; Mehdizadeh, Mohammad; Bahmid, Nur Alim; Adli, Danung Nur; Walker, Tony R.; Perestrelo, Rosa; Câmara, José S.

doi:10.1016/j.heliyon.2023.e21196

Cited by 18 publications

(5 citation statements)

References 156 publications

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“…Consumers are very reluctant to accept synthetic food preservatives while they are much more tolerant of natural substances [ 93 , 94 ]. Phytochemicals could be a viable alternative to this problem [ 95 , 96 ] and could be incorporated in the food matrix, added into the packaging material, or coat the food [ 97 , 98 ]. All historical civilizations have used phytochemicals for medical, cosmetic, and culinary purposes and this ethnopharmacological data has been passed to us as a robust corpus of empirical knowledge to exploit [ 99 ].…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Bio-Screening of Phytochemistry and Biological Capacity of Oregano (Origanum vulgare) and Salvia triloba Extracts against Oral Cariogenic and Food-Origin Pathogenic Bacteria

Antoniadou,

Rozos,

Vaou

et al. 2024

Biomolecules

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This study utilized phytochemical screening to conduct the qualitative analysis of plant extracts, aiming to identify various classes of secondary metabolites. Moreover, the antibacterial activity of different types of Oregano vulgare and Salvia triloba extracts was determined. To achieve the aim of this study, aqueous, ethanolic, and enzymatic extracts were prepared and screened for phytochemical capacity and antioxidant activities. The determination of the antibacterial activity included phenotypic screening of antibiotic susceptibility pattern of oral and food pathogenic bacterial strains, determination of the minimum inhibitory concentration and minimum bactericidal concentration—via microdilution broth test and in vitro valuation of antibacterial efficacies—of the anti-biofilm properties of the studied herbal extractions. Results: Our study evaluated the phytochemical composition and the antioxidant, antibacterial, and anti-biofilm properties of O. vulgare and S. triloba extracts. The analyzed samples contained bioactive compounds, such as phenolics and flavonoids, contributing to the observed strong antioxidant effect. Furthermore, they exhibited notable activity against oral biofilm formation and demonstrated significant antibacterial efficacy against dental caries’ microorganisms as well as food pathogens. Despite methodological variations, all extracts showed significant antioxidant capacity and promising antibacterial activity against various pathogens, including resistant strains, while also inhibiting biofilm formation. Although limited to two plant species and facing methodological constraints, this study lays the groundwork for future research, indicating the therapeutic potential of O. vulgare and S. triloba extracts. Further exploration is needed to report on underlying mechanisms and validate efficacy through clinical trials.

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Section: Discussionmentioning

confidence: 99%

Comprehensive Bio-Screening of Phytochemistry and Biological Capacity of Oregano (Origanum vulgare) and Salvia triloba Extracts against Oral Cariogenic and Food-Origin Pathogenic Bacteria

Antoniadou,

Rozos,

Vaou

et al. 2024

Biomolecules

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“…In this view, it became necessary to provide innovative packages with bioactive components in them [14]. Polyphenolic extracts can successfully be used for the preparation of bioactive packaging and coatings [75]. One of the most important advantages of bioactive packaging is that it is perceived as eco-friendly and economically valuable for the food sector [76].…”

Section: Bioactive Packaging Coatings and Preservativesmentioning

confidence: 99%

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Mihaylova,

Dimitrova-Dimova,

Popova

2024

IJMS

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Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibilities that plant nutrition can provide and is seeking ways to benefit from it. Dietary phenolic compounds are among the easily accessible beneficial substances that can exhibit antioxidant, anti-inflammatory, antitumor, antibacterial, antiviral, antifungal, antiparasitic, analgesic, anti-diabetic, anti-atherogenic, antiproliferative, as well as cardio-and neuroprotective activities. Several industries are exploring ways to incorporate biologically active substances in their produce. This review is concentrated on presenting current information about the dietary phenolic compounds and their contribution to maintaining good health. Additionally, this content will demonstrate the importance and prosperity of natural compounds for various fields, i.e., food industry, cosmetology, and biotechnology, among others.

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“…Consumers are very reluctant to accept synthetic food preservatives while they are much more tolerant to natural substances [93,94]. Phytochemicals could be a viable alternative to this problem [95,96] and could be incorporated in the food matrix, added in the packaging material, or coat the food [97,98]. All historical civilizations have used phytochemicals for medical, cosmetic, and culinary purposes and this ethnopharmacological data has passed to us as a robust corpus of empirical knowledge to exploit [99].…”

Section: General Aspectsmentioning

confidence: 99%

Comprehensive Bio-Screening of Phytochemistry and Biological Capacity of Oregano (Origanum vulgare) and Salvia triloba Extracts against Oral Cariogenic and Food-Origin Pathogenic Bacteria

Antoniadou,

Rozos,

Vaou

et al. 2024

Preprint

View full text Add to dashboard Cite

This study utilized phytochemical screening to conduct qualitative analysis of plant extracts, aiming to identify various classes of secondary metabolites. Moreover, the antibacterial activity of different types of O. vulgare and S. triloba extracts was determined. To achieve the aim of the study, aqueous, ethanolic, and enzymatic extracts were prepared and screened for phytochemical capacity and antioxidant activities. Determination of the antibacterial activity included phenotypic screening of antibiotic susceptibility pattern of oral and food pathogenic bacterial strains, determination of Minimum inhibitory concentration and minimum bactericidal concentration - Microdilution broth test and in vitro valuation of antibacterial efficacies - anti-biofilm properties of the studied herbal extractions. Results: Our study evaluated the phytochemical composition and the antioxidant, antibacterial, and anti-biofilm properties of O. vulgare and S. triloba extracts. The analyzed samples contained bioactive compounds, such as phenolics and flavonoids, contributing to the observed strong antioxidant effect. Furthermore, they exhibited notable activity against oral biofilm formation and demonstrated significant antibacterial efficacy against dental caries microorganisms as well as food pathogens. Despite methodological variations, all extracts showed significant antioxidant capacity and promising antibacterial activity against various pathogens, including resistant strains, while also inhibiting biofilm formation. Although limited to two plant species and facing methodological constraints, the study lays a groundwork for future research, indicating the therapeutic potential of O. vulgare and S. triloba extracts. Further exploration is needed to report on underlying mechanisms and validate efficacy through clinical trials.

show abstract

Phytochemicals and bioactive constituents in food packaging - A systematic review

Cited by 18 publications

References 156 publications

Comprehensive Bio-Screening of Phytochemistry and Biological Capacity of Oregano (Origanum vulgare) and Salvia triloba Extracts against Oral Cariogenic and Food-Origin Pathogenic Bacteria

Comprehensive Bio-Screening of Phytochemistry and Biological Capacity of Oregano (Origanum vulgare) and Salvia triloba Extracts against Oral Cariogenic and Food-Origin Pathogenic Bacteria

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Comprehensive Bio-Screening of Phytochemistry and Biological Capacity of <em>Oregano </em>(<em>Origanum vulgare</em>) and <em>Salvia triloba</em> Extracts against Oral Cariogenic and Food-Origin Pathogenic Bacteria

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