Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations

作者：Neacsu M^*; Vaughan N; Raikos V; Multari S; Duncan G J; Duthie G G; Russell W R

来源：Food Chemistry, 2015, 179: 159-169.

DOI：10.1016/j.foodchem.2015.01.128

• Food plant powders
• Food reformulation
• Phytophenols
• Flavonoids
• Healthier foods

Reformulation of existing processed food or formulation of new foods using natural products (plant-based) will inherently confer to new products with less calories, fat, salt, phosphates and other synthetic components, and higher amounts of fibre, antioxidants, vitamins and other beneficial components. Plant ingredients, such as food plant powders, are currently being used in food manufacturing, predominantly for flavouring and colouring purposes. To expand their use as a food ingredient, freeze-dried powders representing major vegetable groups were characterised by targeted LC-MS/MS analysis of their phyto-chemicals. All the plant powders were found to be rich in flavonoids, phenolic acids and derivatives; total content in these compounds varied from around 130 mg kg(-1) (green pea) to around 930 mg kg(-1) (spinach). The food plant powders' phytochemical content represents valuable information for the food industry in the development of healthier novel foods and for the reformulation of existing food products in relation to antioxidants, food preservatives and alternatives to nitrite use.

• 出版日期2015-7-15