Harnessing Natural Antioxidants for Enhancing Food Shelf Life: Exploring Sources and Applications in the Food Industry
Carmen Daniela Petcu,
Dana Tăpăloagă,
Oana Diana Mihai,
Raluca-Aniela Gheorghe-Irimia,
Carmen Negoiță,
Ioana Mădălina Georgescu,
Paul Rodian Tăpăloagă,
Cristin Borda,
Oana Mărgărita Ghimpețeanu
Affiliations
Carmen Daniela Petcu
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania
Dana Tăpăloagă
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania
Oana Diana Mihai
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania
Raluca-Aniela Gheorghe-Irimia
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania
Carmen Negoiță
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania
Ioana Mădălina Georgescu
Sanitary Veterinary and Food Safety Directorate Bucharest, Ilioara Street No. 16Y, District 3, 032125 Bucharest, Romania
Paul Rodian Tăpăloagă
Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Cristin Borda
Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
Oana Mărgărita Ghimpețeanu
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd, Splaiul Independentei, 050097 Bucharest, Romania
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical–chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry.
