Biological Activities of Plant-Derived Natural Products for Food Preservation and Active Packaging

Plant-derived natural products are valuable sources of bioactive compounds with antimicrobial, antioxidant, antifungal, and other functional properties relevant to food preservation and active packaging. Phenolics, flavonoids, essential oils, terpenes, organic acids, peptides, polysaccharides, and pigments can be obtained from plants, food-processing residues, and agro-industrial by-products. Their recovery supports the valorization of underused biomass and the development of more sustainable food systems. Recent research has demonstrated the potential of plant extracts and purified compounds in active packaging, edible coatings, and direct biopreservation. However, challenges remain regarding extraction efficiency, chemical variability, stability, sensory effects, interactions with food matrices, controlled release, safety, and industrial scalability.This Research Topic aims to advance the discovery, recovery, characterization, and application of plant-derived natural products for food preservation and active packaging. It will address the relationship between the chemical composition, structure, biological activity, and technological performance of natural products obtained from plants and food-related by-products. Contributions may explore antimicrobial and antioxidant mechanisms, compound stability, encapsulation and delivery systems, interactions with food matrices and packaging materials, safety, and validation in real food products. The Research Topic will bring together natural-product scientists, food chemists, microbiologists, packaging researchers, and food technologists to identify opportunities for transforming plant-derived bioactives into safe, effective, and sustainable preservation solutions.The Research Topic welcomes original research, reviews, mini-reviews, methods, and perspectives focused on natural products whose chemical identity, biological activity, or functional properties are appropriately characterized and validated. Relevant themes include:- Isolation, purification, and structural characterization of plant-derived compounds- Essential oils, phenolics, flavonoids, terpenes, peptides, polysaccharides, and related bioactives- Antimicrobial, antioxidant, antifungal, antibiofilm, and other biological activities- Green extraction, fractionation, biotransformation, fermentation, and biosynthesis- Natural products in active packaging, edible coatings, and food biopreservation- Encapsulation, stabilization, and controlled-release systems- Interactions with food matrices and packaging materials- Safety, sensory properties, stability, and validation in real food systems Topic editors: THEODOROS VARZAKAS, Slim Smaoui Source: https://www.frontiersin.org/research-topics/84771/biological-activities-of-plant-derived-natural-products-for-food-preservation-and-active-packaging