Isothiocyanates - A Review of their Health Benefits and Potential Food Applications.
Isothiocyanates are the highly reactive organo-sulphur phytochemicals and are product of hydrolysis of glucosinolates which are present mainly in the cruciferous vegetables. These compounds due to their unique chemical reactivity possess anti-cancer, anti-inflammatory, and neuroprotective properties...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 2; pp. 476 - 503 |
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| Autores principales: | , , |
| Formato: | pictorial review tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Aug2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=161705201&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 161705201 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2022 vid: 10 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 161705201 161705201 161705201 10.12944/CRNFSJ.10.2.6 161705201 ppf: 476 ppct: 27 formats: fmt: @attributes: type: P tig: atl: Isothiocyanates - A Review of their Health Benefits and Potential Food Applications. aug: au: YADAV, KOMAL DHANKHAR, JYOTIKA PREETI affil: Department of Food Technology, Maharishi Dayanand University, Rohtak, Haryana, India sug: subj: Phytochemicals Physiology Health Food Technology Plant Extracts Biological Phenomena Phytochemicals Metabolism Biological Availability Plants, Edible Taste Phytochemicals Therapeutic Use Food Handling Food, Commercially Packaged ab: Isothiocyanates are the highly reactive organo-sulphur phytochemicals and are product of hydrolysis of glucosinolates which are present mainly in the cruciferous vegetables. These compounds due to their unique chemical reactivity possess anti-cancer, anti-inflammatory, and neuroprotective properties. Epidemiological and experimental evidences suggest that isothiocyanates reduce oxidative stress and act as indirect antioxidants as well as antimicrobials, therefore, have received attention from the researchers for their possible application in pharmacological and food industry. However, due to high volatility and heat sensitivity of these bioactive compounds, their extraction is very challenging and requires the application of various innovative technologies. In addition to that, their fate during the processing conditions also needs to be considered as these processes tend to affect their bioavailability. Isothiocyanates exhibit wide range of antimicrobial activity due to their ability of reducing oxygen consumption and depolarizing the mitochondrial membrane in bacterial cells. They are generally regarded as safe (GRAS) compounds and hence are allowed to be added to the food as preservatives. Due to their antimicrobial properties, isothiocyanates incorporated food packaging films have become popular in the last decade. They are known to act as substrates to activate lactoperoxidases (LPO) for extension of shelf life of dairy products due to its bactericidal and bacteriostatic properties. This review addresses the detailed evidences supporting the biological activities, bioavailability and stability, methods of extraction, and explanation for their taste perception, as well as utilization of these isothiocyanates in food packaging as natural antimicrobials or natural preservatives to improve shelf life of food stuffs. pubtype: Academic Journal doctype: pictorial review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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