Plant power: Bioactive extracts boost foods’ nutritional and sensory properties, study reveals

31 Mar 2023 --- Plant extracts rich in active compounds offer food manufacturers an opportunity to create innovative food products that meet consumer demand for healthier and more environmentally friendly food options, according to a new review. Exploring a range of applications, scientists expect the popularity of plant extracts in food to continue, though manufacturers should consider limitations and challenges.

“By incorporating these extracts into food products, manufacturers could increase their nutritional value, add color or fragrance and extend their shelf life without or with lower doses of synthetic additives,” lead researcher Dr. Anna Plaskova, from Tomas Bata University, Czechia, tells NutritionInsight.

She hopes the study encourages the “development of new food products that prioritize health and nutrition by providing a better understanding of the potential benefits of plant extracts.”

However, “manufacturers should conduct thorough research and testing to select safe, functional, high-quality, sustainable and cost-effective plant extracts for their food products,” she cautions.

Food manufacturers need to consider extracts’ stability, level of purity, compatibility with matrix, price and sensory aspects.Enhanced food safety
As plant-based diets proliferate, so do the available solutions in food formulators’ toolkits. In previous coverage, Hibiscus sabdarifa extract was found to be ideal toward creating functional cupcakes.

The new Czech review, published in Frontiers in Nutrition, identifies numerous applications for water and ethanol-water plant extracts in meat products, vegetable oils, pastries, beverages and dairy products.

The authors note that antioxidant-rich plant extracts can improve food safety by partially or fully replacing synthetic antioxidants linked to safety and health issues such as toxicological and carcinogenic consequences.

On the global food market, rosemary extract is one popular extract showing promise as an inhibitor of oxidative rancidity. Meanwhile, Japanese knotweed extract has been found effective at replacing the nitrite preservative, helping cut processed meats’ health risks.

According to the authors of the Frontiers in Nutrition study, plant extracts should be effective for food products at low concentrations, between 0.001% and 0.01%. At such low doses, flavor, odor, color and stability of the food matrix will not be affected by the extract, which helps to increase consumer acceptability of the product.

The extracts’ economic aspect and stability during processing, storage and in food products are also important.

How to select plant extracts
Plaskova suggests that food manufacturers research a specific plant extract and its properties, such as flavor, color and potential health benefits, to identify the right one for their products. This research should include an analysis of any potential risks or adverse effects of the extract.

The study’s authors hope it will stimulate further research into using plant extracts in food products. Next, they should check the regulatory requirements for using the plant extract in food products in the relevant markets where the product will be sold. “Ensuring that the extract is approved for use and complies with applicable regulations is important.”

Plaskova indicates that manufacturers might work with reputable suppliers or test the prepared extract in a laboratory to ensure quality control. “They should ensure that the plant extract is of consistent quality and purity and has been extracted using safe and effective methods.”

“Another important step is stability testing to determine how the plant extract will perform in the food product over time, including heat, light, pH and other factors. It is also crucial to consider the production process and how the plant extract will integrate with other ingredients and processing methods.”

“Finally, manufacturers should conduct sensory testing of their novel product to determine how the plant extract affects its attributes, such as flavor and appearance.”

Growing market for botanicals
Innova Market Insights reveals that global supplements and sports nutrition launches with botanical ingredients grew by 32% annually from 2017 to 2021. Europe takes the lead in botanical ingredient launches, followed by North America.

“The predicted demand for plant extracts in food is expected to increase in the following years as consumers become more health-conscious and are looking for natural ingredients in their food products,” continues Plaskova.

“Moreover, applying plant extracts can differentiate food products from competitors and add value to products. In addition, the trend toward plant-based diets and veganism is also expected to drive demand for plant extracts.”

Studies have identified different active phenolic compounds in plants and their antioxidant, antibacterial, antifungal and anti-inflammatory effects.She notes that demand will also depend on factors such as price, quality and availability of plant extracts. As the concentration and composition of bioactive compounds in plant extracts vary depending on the plant source and extraction method, ensuring consistency in extract quality and costs can be challenging.

Further research into bioactive compounds
The authors note that although plants are generally recognized as safe food additives in the US, many have not been studied in scientific research, nor have their efficacy and safety been thoroughly established.

A study identified that suppliers of intentionally adulterated botanical ingredients use shortcomings in commonly used laboratory methods.

Plaskova hopes the study “supports the use of plant by-products from food production and processing, which could provide economic and environmental benefits for food companies.”

“We hope this study could also stimulate further research into using plant extracts in food, leading to more innovative and potentially healthier food options for consumers.”

She concludes that future research could further investigate specific bioactive compounds and their potential applications in nutritional and functional food products.

By Jolanda van Hal

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