{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T05:46:23Z","timestamp":1766727983656,"version":"3.48.0"},"reference-count":14,"publisher":"Wiley","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EFS2","EFSA Journal"],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:p>Abstract The present work, developed within the EU\u2010FORA fellowship programme, assessed the risk assessment of vegetable by\u2010product extracts as natural alternatives to synthetic preservatives in food formulations. Extracts were obtained from onion peel (Allium cepa L.), zucchini (Cucurbita pepo L.) and kale (Brassica oleracea L. var. acephala), which represent abundant residues with limited commercial value but high potential for valorisation. Suitable extraction techniques were applied to each matrix, and the resulting extracts were characterised through phenolic profiling, antioxidant activity, cytocompatibility and pesticide residue analysis. Onion peel extract was rich in quercetin glycosides and showed strong antioxidant activity, while zucchini and kale extracts contained quercetin or kaempferol derivatives with moderate effects. Cytocompatibility assays demonstrated acceptable safety margins at lower concentrations, though dose\u2010dependent toxicity appeared at higher levels, particularly in hepatic cells. Pesticide residues were mostly absent or present only at trace levels in zucchini and kale extracts. In onion peel extract, hexachlorobenzene and \u03b2\u2010HCH were detected, but remained below EU maximum residue limits (MRLs). Overall, the findings suggest that the benefits of these extracts, including preservative potential and sustainable waste valorisation, outweigh the identified risks.<\/jats:p>","DOI":"10.2903\/j.efsa.2025.e231117","type":"journal-article","created":{"date-parts":[[2025,12,15]],"date-time":"2025-12-15T13:14:35Z","timestamp":1765804475000},"source":"Crossref","is-referenced-by-count":0,"title":["Risk assessment of replacing synthetic preservatives with natural ingredients"],"prefix":"10.2903","volume":"23","author":[{"given":"Tatiane C. G.","family":"Oliveira","sequence":"first","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a Portugal"}]},{"given":"F.","family":"Chamorro","sequence":"additional","affiliation":[{"name":"Universidade de Vigo Spain"}]},{"given":"Eliana","family":"Pereira","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a Portugal"}]},{"given":"Sara","family":"Sousa","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto Portugal"}]},{"given":"F\u00e1tima","family":"Barroso","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto Portugal"}]},{"given":"Cristina","family":"Delerue\u2010Matos","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto Portugal"}]},{"given":"Valentina F.","family":"Domingues","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto Portugal"}]},{"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a Portugal"}]},{"given":"Miguel A.","family":"Prieto","sequence":"additional","affiliation":[{"name":"Universidade de Vigo Spain"}]}],"member":"311","reference":[{"key":"10.2903\/j.efsa.2025.e231117_ref1","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.crfs.2021.03.011","article-title":"Extraction of phenolic compounds: A review","volume":"4","author":"Alara","year":"2021","journal-title":"Current Research in Food Science"},{"key":"10.2903\/j.efsa.2025.e231117_ref2","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.foodchem.2016.04.114","article-title":"Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives","volume":"210","author":"Caleja","year":"2016","journal-title":"Food Chemistry"},{"issue":"4","key":"10.2903\/j.efsa.2025.e231117_ref3","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1111\/1541-4337.12065","article-title":"Adding molecules to food, pros and cons: A review on synthetic and natural food additives","volume":"13","author":"Carocho","year":"2014","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.2903\/j.efsa.2025.e231117_ref4","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.tifs.2017.11.008","article-title":"Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives","volume":"71","author":"Carocho","year":"2018","journal-title":"Trends in Food Science & Technology"},{"key":"10.2903\/j.efsa.2025.e231117_ref5","doi-asserted-by":"crossref","unstructured":"Chen, X., Lan, W., & Xie, J. (2024). Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products. Food Chemistry, 440, 138198. https:\/\/doi.org\/10.1016\/j.foodchem.2023.138198","DOI":"10.1016\/j.foodchem.2023.138198"},{"key":"10.2903\/j.efsa.2025.e231117_ref6","doi-asserted-by":"crossref","unstructured":"dos Santos Silva, M. E., de Oliveira, R. L., Sousa, T. C., Grisi, C. V. B., Ferreira, V. C. D. S., Porto, T. S., Madruga, M. S., SIlva, S. P., & Silva, F. A. P. (2022). Microencapsulated phenolic\u2010rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre\u2010cooked bovine burger. Food Bioscience, 50, 102212. https:\/\/doi.org\/10.1016\/j.fbio.2022.102212","DOI":"10.1016\/j.fbio.2022.102212"},{"key":"10.2903\/j.efsa.2025.e231117_ref7","doi-asserted-by":"crossref","unstructured":"EFSA Scientific Committee . (2010). 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