LAUSR.org creates dashboard-style pages of related content for over 1.5 million academic articles. Sign Up to like articles & get recommendations!

Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Photo by peterconlan from unsplash

Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a… Click to show full abstract

Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.

Keywords: shelf life; compounds agricultural; agricultural residues; bioactive compounds; residues obtaining; obtaining techniques

Journal Title: International Journal of Food Science
Year Published: 2021

Link to full text (if available)


Share on Social Media:                               Sign Up to like & get
recommendations!

Related content

More Information              News              Social Media              Video              Recommended



                Click one of the above tabs to view related content.