ReviewFrontiers in nutrition2023
New insights of the application of water or ethanol-water plant extract rich in active compounds in food.
Review in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 114 papers, 1 of them a synthesis that pooled it.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
114 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Restoring Gut-brain Function by Medicinal Herbs Offering Neuroprotection through Suppressing Inflammatory Pathways: A Systematic Review.Current neuropharmacology · 2025Pooled it
- In vitro selective inhibitory activity of ethnoveterinary plant extracts, antibiotic growth promoters, antibiotics, phytochemicals and their synthetic analogues against diarrhoea-associated and probiotic-bacteria of livestock.Veterinary research communications · 2026Article
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- Process Optimization ofFoods (Basel, Switzerland) · 2026Article
- Toxicity evaluation and anti-ischemic stroke activity of selected natural extracts in zebrafish.Biomedical reports · 2026Article
- Article
- Supercritical COFoods (Basel, Switzerland) · 2026Article
- Green Ultrasound-Assisted Extraction of Onion Polyphenols Using a Choline Chloride-Urea Deep Eutectic Solvent: Extraction Efficiency, Solvent Selectivity, and Antioxidant Assay Compatibility.Antioxidants (Basel, Switzerland) · 2026Article
- A Multivariate RSM-PLS Framework and HPLC Polyphenolic Profiling for Characterizing Distinct Extraction Signatures in Pressurized Liquid vs. Conventional Stirring Extraction of Asteraceae Species.Antioxidants (Basel, Switzerland) · 2026Article
- A Potential Functional Food-Based Neuroprotective Strategy Using Mulberry Leaf Extract and Trolox Against HFoods (Basel, Switzerland) · 2026Article
- Phytochemical Profile and In Vivo Assessment of Toxicity and Anti-Inflammatory Activity ofPlants (Basel, Switzerland) · 2026Article
- Extraction Temperatures Shape Water-Soluble Metabolite Profiles ofMetabolites · 2026Article
- Temporal Dynamics of Phytochemicals in Selected Medicinal Plants Across Gandaki Province, Nepal.Food science & nutrition · 2026Article
- Exploration on the inhibition effect and pathway of Perilla leaf ethanol extract on flavor deterioration of refrigerated snakehead fillets.Food chemistry: X · 2026Article
- Liposome-Based Drug Delivery Systems: Mechanisms, Preparation Strategies, Clinical Status, and Therapeutic Applications.AAPS PharmSciTech · 2026Review
- Advances in Natural Product Extraction: Established and Emerging Technologies.Molecules (Basel, Switzerland) · 2026Review
- Kinetics of dissolution and computational modeling of calcium oxalate monohydrate crystals in the presence of aqueous coffee bioactive extract compounds.Scientific reports · 2026Article
- Green synthesis of silver nanoparticles withRSC advances · 2026Article
- Polyphenolic Profile, Antioxidant, Antibacterial and Antidiabetic Activities of Acorns from Three TunisianPlants (Basel, Switzerland) · 2026Article
- Hydrodistillation time-dependent variations in the volatile oil characteristics of fresh and dried Salvia species.Scientific reports · 2026Article
54 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.