Novel extraction and purification technologies for anthraquinones: Towards sustainable food preservation solutions

Abstract

Food preservation technologies are pivotal for extending the shelf life of food products by incorporating chemical preservatives, thus ensuring the maintenance of flavor, nutritional content, and safety. As consumer demand for food safety and quality continues to escalate, there has been a burgeoning interest in natural alternatives due to their gentle antimicrobial properties and enhanced safety profiles. Among these, anthraquinones, predominantly derived from botanical sources such as rhubarb, senna, aloe vera, knotweed, and madder, have garnered significant attention. Recent findings have underscored the exceptional antimicrobial and antioxidant properties of anthraquinones, positioning them as promising candidates for natural food preservatives with substantial developmental and application prospects within the food preservation sector. Therefore, there has been a surge in the development of innovative extraction and purification methodologies aimed at harnessing natural anthraquinones from their botanical reservoirs. This review summarizes the current state of research on extraction and purification techniques for anthraquinones from a variety of natural plant species, along with an evaluation of their antimicrobial and antioxidant efficacies in the context of food preservation. Additionally, it delves into the preservative properties of anthraquinone compounds to offer insights that may facilitate efficient production and utilization of natural anthraquinones for food preservation.