engleski

Current cooperation and results: Illustration of biological activity of plant extracts

Recent advances in nutrition science encourage fast development of new attractive, safe, health protective and stable food products. This is a technological challenge also for introducing biologically active, natural additives of plant origin with delaying microbiological and oxidative spoilage and food quality and safety losses. Research and development is strongly oriented in production and characterization of plant materials with good antioxidant and antimicrobial activity. The aim of the bilateral project called "Natural, biologically active additives for healthy and stable food" between Biotechnical Faculty, UL and the Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split was the investigation of extracts from different Mediterranean herbs and vinification by-products ; determination of their phenolic profile, antioxidative and antimicrobial properties in "in vitro" and "in vivo" systems. Selected plant extracts with good biological properties and high share of phenolics could be considered as a source of powerful antioxidants and antimicrobials which can be used as substitute for synthetic additives in order to prevent/delay degradation of food products.

Plant extracts ; phenolic compounds ; antioxidants ; antimicrobials

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