Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

Phytoalexins and phytoanticipins are plant defence compounds that generally have antimicrobial properties; they include phenolic compounds, glucosinolates, cyanogenic glycosides, oxylipins and alkaloids, among others. These compounds are highly concentrated in food processing by-products, including peels, seeds, bark, and cereal bran, from which they can be recovered and, excluding those that are toxic, used as plant extracts for food preservation. This would benefit the food industry by generating “clean label” food products, and contribute to mitigate waste disposal problems. The present review describes the occurrence of phytoalexins and phytoanticipins, their enzymatic products, properties, and potential applications as food preservatives.