Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F004
DOI: https://doi.org/10.24326/ICDSUPL4.F004
Published online: 9 April 2025
ICDSUPL, 4, F004 (2025)
Herbal plants as a potential functional food additive
Savelii Ishchenko1*, Urszula Złotek1
1 Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: savelii.ishchenko@up.lublin.pl
Abstract
Developments in food science and technology and the increasing popularity of functional products indicate the need to find new ways to improve the common foods’ nutritional and health-promoting value. Herbal plants are characterized by a broad spectrum of biological properties, including antioxidant, anti-inflammatory and antimicrobial activities. Due to their high content of phenolic compounds, carotenoids, saponins and essential oils, they can be a valuable component in the production of functional foods. The aim of this review is to analyse the effectiveness of using different herbal plants as functional ingredients in food technology. The review focuses on the mechanisms of action of the bioactive compounds present in the plants, taking into account their potential bioavailability in different food matrices and methods of assessment of health-promoting properties. Among others, the content of bioactive compounds, as well as some pro-health properties like antioxidant, anti-inflammatory effects and the influence on physicochemical parameters of the final products, should be considered in the production of food fortified with herbal plant. An important aspect of the introduction of functional additives into foods is also the maintenance of organoleptic acceptability by consumers of the final products. The available literature indicates that herbal plants can be a valuable component of functional foods. However, it is necessary to continue research on the synergistic effects of the bioactive components of these additives and their stability in the technological process.
Keywords: functional food, bioactive properties, phenolic compounds, synergistic bioactivity
How to cite
S. Ishchenko, U. Złotek, 2025. Herbal plants as a potential functional food additive. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F004