Unlocking the Potential of Phytochemicals in Food Preservation

Unlocking the Potential of Phytochemicals in Food Preservation

The food industry faces growing pressure to develop preservation methods that extend shelf life while meeting consumer demand for natural, functional, and clean-label ingredients. Synthetic preservatives, though widely used, are under increasing scrutiny due to perceived health concerns, evolving regulations, and shifting consumer preferences. As a result, phytochemicals, plant-derived bioactive compounds with antimicrobial, antioxidant, and moisture-regulating properties, are emerging as a promising natural alternative. While their potential in food preservation is well established, challenges such as sensory profile optimisation, stability, regulatory complexities, and cost remain barriers to widespread adoption of phytochemicals. Addressing these hurdles through innovative technologies, regulatory strategies, and expert collaboration is essential to unlocking the full benefits of phytochemicals in the food industry.

The Role of Phytochemicals in Food Preservation

The remarkable properties of phytochemicals such as polyphenols, flavonoids, tannins, and essential oils in preventing food spoilage, extending shelf life, and maintaining food quality, have been extensively reviewed (1–3). These compounds contribute to preservation through several key mechanisms including:

  1. Inhibiting Microbial Growth
    • Cell membrane disruption: Phenolic compounds such as carvacrol and thymol from oregano and thyme damage bacterial or fungal cell walls, leading to cell death.
    • DNA damage and enzymatic inhibition: Green tea polyphenols, for example, interfere with bacterial replication and metabolic functions.
    • Quorum sensing disruption: Certain phytochemicals such as terpenoids block bacterial communication, preventing biofilm formation and reducing spoilage risk.
  2. Preventing Oxidation
    • Scavenging free radicals: Polyphenols neutralise oxidative compounds, preventing lipid degradation in high-fat foods.
    • Chelating metal ions: Plant polyphenols such as tannins can bind to pro-oxidant metals, reducing their catalytic effect on food oxidation.
  3. Controlling Moisture Loss
    • Biopolymer films infused with phytochemicals, such as green tea extracts, help reduce water loss in fresh produce, extending the shelf life of perishable foods. This functionality has found significant applications in biopolymer-based active packaging (4).
  4. Enhancing Traditional Preservation Methods
    • Phytochemicals promote beneficial microbes in fermented products such as yogurt, kimchi, and sauerkraut while inhibiting harmful bacteria, ultimately improving food safety and nutritional value (5).

Challenges and Solutions in the Adoption of Phytochemicals for Food Preservation

Despite their benefits, several challenges hinder the widespread adoption of phytochemicals as alternatives to synthetic preservatives. However, targeted solutions can help overcome these barriers and unlock their full potential.

  1. Regulatory Complexities

Regulatory approval requires extensive safety and efficacy data. Existing assessment methods are more tailored to synthetic compounds with defined compositions unlike plant-based extracts which are more compositionally complex. Nevertheless, in several regulatory jurisdictions, phytochemicals such as curcumin, rosemary extract, several plant essentials oils have been approved for use in food products. To streamline innovation and regulatory approval, early collaboration with experts such as innovation consultants, toxicologists, and research institutions, alongside proactive engagement with regulatory bodies is crucial. This approach ensures a thorough safety assessment, aligns scientific data with regulatory expectations, and accelerates compliance with food safety standards.

  1. Formulation and Sensory Profile

Many phytochemicals have strong flavours, odours, or colours that can alter the sensory profile of food, limiting their application. Recently, synergistic blending i.e., combining multiple phytochemicals or integrating them with existing preservation methods has been used to enhance efficacy while minimising undesirable sensory effects (6). Additionally, this could be addressed through encapsulation with compounds such as cyclodextrins (7)

  1. Stability and Effectiveness

Environmental factors such as heat, light, and pH can degrade phytochemicals, reducing their long-term effectiveness. Advanced delivery systems, including encapsulation with nano-emulsions and polymeric films, can improve stability and controlled release in food (8).

  1. Cost and Supply Chain Limitations

Phytochemical extraction, purification, and stabilisation can be costly, with sourcing affected by agricultural and geopolitical factors. However, advances in technology are improving cost efficiency and sustainability (9), while sustainable sourcing and supply chain diversification enhance affordability and stability.

Conclusion

Phytochemicals offer a promising natural alternative for food preservation, meeting the demand for clean-label solutions. While challenges like regulatory approval, stability, and cost persist, advancements in encapsulation, synergistic blending, and sustainable sourcing enhance their viability. Collaboration with experts such as innovation consultants, toxicologists, and proactive engagement with regulatory authorities can streamline development, ensuring safety, efficacy, and successful market adoption.

How We Can Help

Braintree Innovation & Research Advisory specialises in innovation consultancy, supporting agri-food businesses in leveraging innovation for market competitiveness. Our expertise in scientific evidence gathering, regulatory strategy, and product development ensures effective, and compliant solutions. We take a multi-disciplinary approach, working with a network of chemists, toxicologists, regulatory consultants, and industry experts, to help clients navigate technical challenges, and accelerate market adoption through evidence-based insights and strategic guidance.

Bibliography

  1. Redondo-Blanco S, Fernández J, López-Ibáñez S, Miguélez EM, Villar CJ, Lombó F. Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review. J Food Prot. 2020 Jan;83(1):163–71.
  2. Teshome E, Forsido SF, Rupasinghe HPV, Olika Keyata E. Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review. Martins CHG, editor. Sci World J. 2022 Sep 23; 2022:1–11.
  3. Sweet R, Kroon PA, Webber MA. Activity of antibacterial phytochemicals and their potential use as natural food preservatives. Crit Rev Food Sci Nutr. 2024 Mar 22;64(8):2076–87.
  4. Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, et al. Biopolymer-based functional films for packaging applications: A review. Front Nutr. 2022 Aug 22;9: 1000116.
  5. Chau LV, Nguyen HN, Le TM, Ngo QL, Tran TNH, Vu NT. Fermentation-Mediated Enhancement of Safety, Thermal Stability, Bioaccessibility, and Health-Promoting Potential of Watermelon Peel Polyphenol Extract. Appl Biochem Biotechnol [Internet]. 2025 Feb 26 [cited 2025 Mar 18]; Available from: https://link.springer.com/10.1007/s12010-025-05185-5
  6. Makanjuola SA, Enujiugha VN. Enhancing Sensory Perception of Plant Based Nutraceutical Drinks by Combining Plants from Different Sources: A Preliminary Study of Tea and Ginger Blend. Prev Nutr Food Sci. 2017 Dec 31;22(4):372–5.
  7. Kelanne N, Yang B, Laaksonen O. Potential of cyclodextrins in food processing for improving sensory properties of food. Food Innov Adv. 2024;3(1):1–10.
  8. Garavand F, Jalai-Jivan M, Assadpour E, Jafari SM. Encapsulation of phenolic compounds within nano/microemulsion systems: A review. Food Chem. 2021 Dec; 364:130376.
  9. Bastos KVLDS, De Souza AB, Tomé AC, Souza FDM. New Strategies for the Extraction of Antioxidants from Fruits and Their By-Products: A Systematic Review. Plants. 2025 Mar 1;14(5):755.