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Functional and nutritional properties, packaging possibilities and potential use of stinging nettle - case study

Demands for healthy, nutrient-rich foods that are minimally processed are on the rise and consumers are paying more attention to the origin of the foods and their functional properties. New agricultural practices are based on providing safe raw materials with uniform chemical composition. This is important for the stinging nettle, which is mostly collected from the wild where it tends to accumulate excessive amounts of nitrates and heavy metals. Previous studies have shown that nettle contains a significant amount of phenols, vitamins, pigments, minerals, proteins, fats, fatty acids, sterols, volatile compounds, tannins, etc. Moreover, numerous pharmacological studies have demonstrated the antioxidant, antimicrobial, anti-inflammatory, antitumor, antidiabetic, antiulcerogenic, hepatoprotective, hypoglycemic, and other properties of nettle. Thanks to its high content of bioactive compounds and proven nutritional and health effects, nettle can be considered an important functional foodstuff so there is a justified reason for placing nettle on the market as a new packaged food product. In accordance with sustainable production and circular economy, it is recommended to use modern food processing (minimal, non-thermal technologies), packaging methods (modified and controlled atmosphere), and materials (such as biodegradable). Appropriate packaging methods and materials can ensure the safety and longer shelf- life of products and help to preserve compounds responsible for biological effects. The aim of this study was to summarize the data from previous research on the nutritional, functional, and pharmacological properties and to discuss the further potential of using, processing, and packaging nettle leaves as a green leafy vegetable in order to popularize this new food product.

functional food ; modified atmosphere ; packaging materials ; specialized metabolites ; stinging nettle leaves

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