Nutrition & Food Science Plants-Derived Bioactive Compounds As Functional Food Ingredients and Food Preservative

Prakash B, et al. J Nutr Food Sci 2017 1: 004 Nutrition & Food Science Review Article Plants-Derived Bioactive Compounds as Functional Food Ingredients and Food Preservative Bhanu Prakash*, Anupam Kujur, Prem Pratap Singh, Akshay Kumar and Amrita Yadav Centre for Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India *Corresponding author: Bhanu Prakash, Centre for Advanced Study Abstract in Botany, Institute of Science, Banaras Hindu University, 221005, Va- In past few decades, consumers are more concern toward the ranasi, India, Tel: +91 9794113055; E-mail: bhanubhu08@rediffmail. healthy diet to improve physical and mental well-being status. In com, [email protected]; [email protected] this context, plant bioactive compounds exhibiting functional activity could be played a remarkable role to prevent chronic health disease Received Date: June 08, 2017 addition to the normal nutritive function. Unlike other food items, functional food products are also prone to microbial and oxidative Accepted Date: July 26, 2017 deterioration. Microbial contaminations of functional food product not only spoil the items but also reduce or alter the necessary nutri- Published Date: August 10, 2017 ents required for healthy growth. Indeed, a huge number of synthetic food preservative viz., sorbic acid, benzoic acid, propionic acid, Citation: Prakash B, Kujur A, Singh PP, Kumar A, Yadav A (2017) salts, butylated hydroxytoluene and butylated hydroxyanisole etc., Plants-Derived Bioactive Compounds as Functional Food Ingredients are currently being used to prevent the microbial and oxidative de- and Food Preservative. J Nutr Food Sci 1: 004. terioration. In view of green consumerism, the uses of some of the chemical preservatives are restricted/under evaluation for their con- performed to identify and elucidate the functional food ingredient. tinuous application. In this perspective, plants-derived compounds Food grains viz., legumes and cereals are the richest source of dietary exhibiting strong antimicrobial and antioxidant activity could be used fibre, proteins, energy, minerals, vitamins and antioxidants that have as an eco-friendly food preservative. This review summarizes the been recognised as functional food ingredient. Due to enormous ben- potential application of plant-based bioactive compounds as a novel eficial potential of functional food and their direct link with health, source of functional food ingredients and food preservative. It also the global demand of such product is increasing day by day. There- highlights the potential application of recent advance in science and fore, food industries have shown a positive trend towards the develop- technology to improve the functional and preservative potential of existing bioactive compounds and their large scale production. ment of food product fortified with functional ingredients. Indeed, a number of functional food products viz. such as dietary supplements, Keywords: Antimicrobial; Antioxidant; Essential oils; Food grains; medical foods and food additives have already available in market [2]. Functional food Unlike other food items, functional foods products are also prone to microbial contamination during prolonged unscientific storage con- Introduction dition. Microbial contaminations of functional food product not only spoil the items but may also reduce or alter the necessary nutrients st In the modern era of 21 century, the lifestyle and eating habit required for healthy growth [3]. In addition, oxidative deterioration of consumers have changed considerably. The increase in life expec- of developed product may impose undesirable changes such as lipid tancy and changes in food habits preferably high caloric and unbal- peroxidation, nutritional loss, off-flavor and color impairment [4]. anced diets adjunct to stressful environment leads to the emergence Hence, the cumulative effect of both microbial and oxidative deteri- of severe diseases such as type 2 diabetes, obesity, osteoporosis and oration could negatively influence the nutritional value and the func- cardiovascular diseases, Alzheimer or Parkinson etc. Even since, the tional activity and could decrease consumers’ acceptance. To prevent cure of most of the newly emerged diseases required long-term me- the microbial and oxidative deterioration several synthetic food pre- dicinal treatments which may negatively affect other physiological servative viz., sorbic acid, benzoic acid, propionic acid, salts, BHT, function of the body. Therefore, food industries, researchers, health BHA etc., are currently being used by the industries. However, in view professionals and regulatory authorities are looking towards to safer of the recent consumer awareness towards green consumerism some alternative to reduce the incidence of such lethal diseases especially of the commercially available synthetic preservatives are not reliable/ for old-age people. In this context, functional food (food that provide under evaluation for their continuous application [4]. In this context, health benefits beyond the essential nutrients) either as intact or in plant products exhibiting strong antimicrobial and antioxidant poten- fortified form with other food could be considered as safe alternative tial could be considered as sustainable substitute to the health haz- to prevent the probability of occurrence of such disease. The concept ardous synthetic preservatives [5]. This review summarizes the potential of functional food was first introduced in 1984 in Japan to improve use of plant-based bioactive compounds as functional food ingredients the consumer’s health through the diet fortified with functional in- and as food preservatives. It also highlights the potential application of gredient [1]. Thereafter, an exhaustive research studies have been recent advance in science and technology to improve the functional and Henry Publishing Group Volume: 1 | Issue: 1 | 100004 1 of 7 © Prakash B 2017 ISSN: HJNFS Citation: Prakash B, Kujur A, Singh PP, Kumar A, Yadav A (2017) Plants-Derived Bioactive Compounds as Functional Food Ingredients and Food Preservative. J Nutr Food Sci 1: 004. preservative potential of existing products and their production on a large moulds and their associated toxins may cause significant losses in scale. In addition, future research direction towards the development their quantity as well as quality. It has been estimated that approxi- of plant based functional food and preservatives are discussed. mately 1000 million metric tons of food is spoiled globally each year due to microbial spoilage [51]. Oxidative deterioration of bioactive Plants-derived Bioactive Compounds compound may cause rancidity leads to decrease in the functional and nutritional quality [52]. The current available physical (aeration, cool- as Functional Food Ingredients ing and thermal process) as well as chemical (ammonia, organic acid and their salts) method of food preservation may cause undesirable Since ancient time, plant products have been used in tradition- effect on nutritional and overall quality. The recent scientific reports al practices for the treatment of chronic health diseases. According confirmed the negative impact of synthetic preservatives on overall to the World Health Organization approximately 80% of the world quality of food, human health and environment. Like the traditional population still relied on traditional practices for primary healthcare food items, functional food are also prone to microbial and oxidative [6]. The plant kingdom harbour complex mixture of bioactive com- deterioration, therefore, its preservation strategies by means of natural pounds viz. terpenes, carotenoids, limonoids, saponin, polyphenols product must be develop to maintain their bioactivity with enhanced etc., exhibiting diverse biological properties. Traditionally used food shelf-life. grains, millets, fruit and vegetables are the richest source of functional ingredients claiming beneficial physiological effects addition to the In this context, traditionally used plant products exhibiting strong nutritive function [7-12]. Bioactive compound and crude extract of antimicrobial and antioxidant activity such as essential oils, alkaloids, some of the traditional used plants viz., soy extracts (isoflavones), flavonoids, phenylpropanoids, polyphenolics, terpenoid and plant tomato extracts (lycopene), Spinach and collard greens (Lutein/zea- Antimicrobial Peptides (pAMPs) could be used as safer alternatives of xanthin), Oat (β-Glucan) and extract of garlic oil, rosemary extracts synthetic preservative [51,53]. Among all, essential oils obtained from and green tea have already been used as food supplement to boost aromatic plant received significant attention of food industries due to the health [13]. Being natural in origin, the plant products are often its strong antimicrobial and antioxidant potential. A number of plant perceived by consumers and industries as safe products. Therefore, products such as essential oils and their bioactive compounds such currently the food industries are looking towards the development of as angelica, basil, citrus peels, lemongrass, thyme, ylang-ylang, car- plant based fortified food products with low in saturated fat, high nu- vone, cinnamaldehyde, citral, p-cymene, eugenol, limonene, menthol, tritive value, enriched functional bioactive compounds to reduce the linalool, etc., have been recognised as GRAS (Generally Recognised risk of chronic diseases, the so-called functional foods. Garlic

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