Phytochemicals in food preservation: antimicrobial and antioxidant properties

Abstract

The main purpose of food preservation is to extend the “shelf life,” which is the period during which food can be stored without losing its freshness on the first day or close to it. One of the biggest problems encountered during food preservation is the deterioration of products due to microbial contamination and oxidative deterioration. This causes food safety problems and economic losses. The food industry uses synthetic preservatives to cope with these problems, but the negative effects of these chemicals on health and the consumer's shift towards natural products have led to the search for alternative preservatives. Phytochemicals are biologically active compounds found naturally in plants and have strong antimicrobial and antioxidant properties. Research shows that phytochemicals such as polyphenols, flavonoids, alkaloids, terpenoids, and saponins are effective against food pathogens such as bacteria, yeast, and mold. These compounds show antimicrobial effects by disrupting the integrity of the cell membrane or by inhibiting the metabolic processes of microorganisms. In addition, the antioxidant properties of phytochemicals play an important role in extending the shelf life of food products by preventing lipid oxidation. The capacity of these compounds to capture free radicals slows down oxidative deterioration and contributes to the preservation of flavor, color, and nutritional value of food. Recent studies have shown that phytochemicals can be used as alternative natural preservative sources due to their environmental friendliness and less toxicity, antimicrobial and antioxidant properties, offering innovative and sustainable new approaches in food preservation. However, there are some challenges such as increasing production costs and restrictions in legal regulations. Therefore in the future, the applicability of phytochemicals in different food products and the effectiveness of these compounds should be optimized by in vitro and in vivo studies. More scientific studies are needed for phytochemicals to find wider commercial use in food preservation.