Efficacy, sustainability and safety of natural food preservatives: a study on muffins preserved with plant extracts

Abstract

The natural preservatives do not show deep changes on the nutritional profile, and, pending their efficacy on antioxidant activity, should be encouraged as alternatives to synthetic preservatives. The natural additives should be encouraged to be used as alternatives to synthetic ones. They did not impact the colour of muffins.Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). S. Heleno and M. Carocho thank FCT for their individual research program-contract (CEECIND/00831/2018; CEECIND/03040/2017), while L. Barros thanks FCT for her institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio