A literature review on bioactive properties of betel leaf (Piper betel L.) and its applications in food industry

Abstract

Betel leaf extracts were a popular ingredient in food preparation in ancient times. The leaves were used to add flavor and aroma to dishes, as well as to act as a preservative. The leaves contain a variety of compounds such as alkaloids, flavonoids, tannins, and saponins, all of which contribute to the flavor and aroma of the food. Betel leaves and their constituent parts have been utilised for centuries for their medicinal benefits in treating wounds, indigestion, bad breath, inflammations, and inflammatory disorders. A wide variety of bioactive substances from betel leaf extracts and essential oil (EO), such as polyphenols and terpenes, have been found. The extract and essential oil bio-actives have been characterized structurally and functionally using a variety of cutting-edge standard techniques. The bioactive phenolic compounds in betel leaf make it a significant medicinal herb. Pharmaceuticals, the food and beverage industry, organic synthesis, and other areas can use the extract from this quickly spoilable chemical to address environmental issues. The current review contains a scientific explanation of extraction methods, bioactive component identification, and their activities. Details on processing, preservation, and health advantages have also been included, along with their underlying mechanisms.

Keywords

• Betel leaf
• Extraction
• Bioactive compounds
• Essential oil