Opportunities and challenges of plant extracts in food industry

Plants have always been the primary source of food and medicine for humans. Plant extracts have received high interest as antimicrobials, flavor enhancers, preservation agents, and nutraceutical ingredients in the food industry. Plant extracts are exceptionally capable candidates to replace synthetic compounds, which render toxic and carcinogenic effects. Plant extracts exploited in food industry also pose some challenges based on the extraction strategies, stability, purity levels, regulatory issue, and cost-based factors.