Naturally occurring compounds - Plant sources

Abstract

Food market trends are changing, consumers more frequently demand high-quality foods with fresh-like attributes (Alzamora et al., 2016; Gould, 1995a, 1995b, 1996), and consequently less extreme treatments and/or additives are being required. To satisfy consumer demands, adjustments or reductions in conventionally used preservation techniques must be accomplished. Gould (2002) identified some food characteristics that must be attained in response to consumer demands; most of them occur within the minimal processing concept (Berdejo et al., 2019). To satisfy market requirements, the safety and quality of foods have to be based on substantial improvements in traditional preservation methods (Aguilar-González et al., 2015; Lorenzo-Leal et al., 2019a, 2019b; Mani-López et al., 2018, Reyes-Jurado et al., 2019b). Safe food may have different meanings to different people involved in the food chain; consumers for instance, relate a risk-free food as a safe one, and associate increased risk with the increased use of added substances such as antimicrobials, synthetic additives, and higher levels of sodium or fat, among others (Reyes-Jurado et al., 2019b). Scientists, public health officers, and international organizations define a safe food as one that provides maximum nutrition and quality while posing a minimal hazard to public health, and expect any risks that are present to be minimal (Shank and Carson, 1992).