© 2016 by Elsevier, Inc.. All rights reserved. Licorice (Glycyrrhiza glabra L.) oil is obtained from a perennial plant and is widely used as a natural sweetener and flavoring agent. Its main bioactive component that imparts a sweet flavor is glycyrrhizin; in addition, contains some volatile compounds, flavonoids, and saponins. Therefore, due to its sweetness and flavoring characteristics, licorice extract is mostly used in the confectionery industry. Nevertheless, licorice oil is used as agent in care products, food products, beverages, toothpaste, and cosmetics. International agencies recognized the licorice and its derivates as generally recognized as safe ingredients for use in food systems. Also, licorice extract has antimicrobial, antioxidant, antiviral, antiinflamatory, antihepatotoxic, and antimutagenic effects, and its use as an additive provides foods with these functional properties. This chapter will focus on the current knowledge of licorice as source of essential oil and other bioactive compounds which can be applied to novel functional food products.
|Original language||American English|
|Title of host publication||Essential Oils in Food Preservation, Flavor and Safety|
|Number of pages||8|
|ISBN (Electronic)||9780124166448, 9780124166417|
|State||Published - 1 Jan 2016|