Bioactive compounds as plant-based functional foods for human health: current scenario and future challenges

In the past few years, people have been more conscious of a healthy diet to sustain their health. The plant’s bioactive compounds play a vital role by exhibiting functional activity and preventing many diseases. Bioactive compounds are extra nutritive constituents that typically occur in small quantities in foods and provide beneficial health properties. Thus, functional characteristics that are directly linked to the health advantages of different medicinal plants, vegetables, fruits, cereals, condiments, and spices have been the focus of significant study in the past few years. This scientific investigation was sparked by numerous epidemiologic studies that showed the preventive effects associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibers, among others, derived from their antioxidant, anti-atherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. However, their use is often limited, and only a few products are available for commercial use. In this perspective, plant derived bioactive compounds exhibiting antioxidant, and antimicrobial activity could be used as environmentally friendly food conservatives. The use of bioactive compounds in different commercial sectors, such as pharmaceutical, food, and chemical industries, signifies the need for the most appropriate and standard method to extract these active components from plant materials. Along with conventional methods, numerous new methods have been established, but till now, no single method is regarded as the standard for extracting bioactive compounds from plants. The use of novel and combined novel technologies increases extractability, resulting in yields with higher extraction rates. It also yields lower impurities in the final extract, preserves thermosensitive compounds, uses different inorganic solvents, and consumes low energy. The present review deals with the properties, source, extraction methods, encapsulation, and uses of bioactive compounds from plants as a fresh supply of functional food components and food preservatives.