Bioactive plant products in the food industry

Abstract

Plant bioactive products, known as natural isolates or natural biochemicals, have been increasingly used in food production. New aspects of traditional plant materials application are examined, as well as extensive phytochemical tests are conducted in order to discover some new active principles from natural sources. Raw plant materials are a source of various secondary metabolites that mostly show a wide range of positive biological properties. There is a growing interest of scientists, food producers and consumers in the usage of plant extracts as functional ingredients in food and beverages and development of new food products that positively affect health. Plant extracts are also recognized as a source of the compounds which exhibit the potential of various diseases prevention and risks reduction. In the same time, there are growing remarks from consumers to the extensive utilization of synthetic additives in food industry due to their undesired side effects. The usage of raw plant materials and bioactive plant isolates is significant in food industry as spices, aromas and flavor correctors, preservatives, antioxidants, phytonutrients, antimicrobial agents, nutrients, emulsifiers, food thickeners, in meat industry, alcoholic and nonalcoholic beverages production, as well as in the confectionery and bakery industry. Generally, the usage of bioactive products of plant origin is a new trend in food industry creating a wide technological potential for new products development.