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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer’s health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.

Details

Title
Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation
Author
Rathee, Priyanka 1   VIAFID ORCID Logo  ; Sehrawat, Renu 2 ; Rathee, Pooja 3 ; Khatkar, Anurag 3 ; Esra Küpeli Akkol 4   VIAFID ORCID Logo  ; Khatkar, Sarita 5 ; Redhu, Neelam 6 ; Türkcanoğlu, Gizem 4 ; Sobarzo-Sánchez, Eduardo 7   VIAFID ORCID Logo 

 Faculty of Pharmaceutical Sciences, Baba Mastnath University, Rohtak 124021, India; [email protected] 
 School of Medical and Allied Sciences, K.R. Mangalam University, Gurugram 122103, India; [email protected] 
 Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India; [email protected] 
 Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey; [email protected] 
 Vaish Institute of Pharmaceutical Education and Research, Rohtak 124001, India; [email protected] 
 Department of Microbiology, Maharshi Dayanand University, Rohtak 124001, India; [email protected] 
 Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330507, Chile; Department of Organic Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain 
First page
4793
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
19961944
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2836424669
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.