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Olive Biophenols as New Antioxidant Additives in Food and Beverage
Author(s) -
Ciriminna Rosaria,
Meneguzzo Francesco,
Delisi Riccardo,
Pagliaro Mario
Publication year - 2017
Publication title -
chemistryselect
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.437
H-Index - 34
ISSN - 2365-6549
DOI - 10.1002/slct.201601900
Subject(s) - antioxidant , food science , phenols , chemistry , food additive , polyphenol , organic chemistry
Replacing synthetic phenols, sulfites and other synthetic antioxidants and antimicrobials, olive biophenols can be successfully used as multipurpose additives in foodstuffs and beverages. Are these natural phenolics suitable for large‐scale replacement of synthetic additives? This study aims to provide an answer to this and related questions of significant health and environmental significance.