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      Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

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          Abstract

          In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

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          Techniques for extraction of bioactive compounds from plant materials: A review

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            Applications of spray-drying in microencapsulation of food ingredients: An overview

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              Antimicrobial herb and spice compounds in food

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                Author and article information

                Journal
                Molecules
                Molecules
                molecules
                Molecules
                MDPI
                1420-3049
                15 November 2019
                November 2019
                : 24
                : 22
                : 4132
                Affiliations
                LEAF, Linking, Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; sofiaclourenco@ 123456isa.ulisboa.pt (S.C.L.); mmoldao@ 123456isa.ulisboa.pt (M.M.-M.)
                Author notes
                [* ]Correspondence: vitoralves@ 123456isa.ulisboa.pt ; Tel.: +351-21-365-3546
                Author information
                https://orcid.org/0000-0002-1767-1797
                https://orcid.org/0000-0003-0558-8715
                https://orcid.org/0000-0002-4117-5582
                Article
                molecules-24-04132
                10.3390/molecules24224132
                6891691
                31731614
                e7fe1d95-adfb-4830-b1b0-32465793e4bb
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 30 September 2019
                : 12 November 2019
                Categories
                Review

                natural antioxidants,extraction methods,stabilization techniques,food products

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