Table 3.
The effect of phytochemicals on food quality and shelf life.
| Phytochemical | Food source | Results | Reference |
|---|---|---|---|
| Catechin, quercitrin, and epicatechin | Kiwifruit extract | Prevents lipid oxidation in beef without affecting its sensory characteristics. | [146] |
| Phenolic compounds | Rosemary | Lamb meat was effectively protected from lipid oxidation | [147] |
| Polyphenols | Apple peel | Inhibition of fish oil oxidation | [148] |
| Carvacrol, thymol, p-cymene and γ-terpinene | Origanum compactum essential oil | Preserving field and stored rice by growth inhibition of the Bipolaris oryzae and Fusarium spp. | [149] |
| Phenolic compounds | Hibiscus sabdariffa extracts | Providing extended shelf life in beef due to inhibition of foodborne pathogenic bacteria. | [150] |
| Green tea catechins | Green tea | Providing the inhibition of microbial deterioration and lipid oxidation in hamburger. | [151] |
| Green tea catechins | Green tea | Maintaining the shelf-life of pork sausages by inhibiting microbial growth. | [152] |
| Phenolic compounds | Syzygium aromaticum (L.), Cinnamomum cassia (L.), and Origanum vulgare (L.) extracts | Providing inhibitory effects on microbial growth and lipid peroxidation in raw chicken meat. | [153] |
| Phenolic compounds | Rosemary and cloves extract | Preventing microbial activity, decreasing lipid oxidation, conserving sensory properties, and increasing raw chicken meat's shelf life. | [154] |
| Phenolic compounds | Barley husks | Improving salmon fish oxidative stability and reducing lipid hydrolysis. | [155] |
| Flavonoids, | Fruit of hagimit | Aqueous hagimit extract was found to extend the shelf life of mature green tomatoes by 120 %. | [156] |
| Curcumin and Piperine | Black pepper and Turmeric | Piperine, curcumin, and honey nanoemulsions inhibited over 80 % of Candida strains. | [157] |
| α-Tocopherol | Winter wheat | Fish oil lipid peroxidation was significantly inhibited by wheat extracts. | [158] |
| Phenolic subclasses, tocopherols, and ascorbic acid | Common hawthorn (Crataegus monogyna Jacq.) | Oxidative damage to lamb proteins was significantly inhibited. | [159] |
| Phenolic compounds and betalains | Amaranthus leaf extract | Improved the shelf life of fish/chicken from 3 to 12 days due to antibacterial properties, protecting from UV light, and reducing water solubility. | [160] |
| ]Polyphenol compound (catechins) | Matcha green tea powder | Biscuit quality and consumer acceptance were positively affected by these phytochemicals. | [161] |