Recent applications of natural bioactive compounds from Piper betle (L.) leaves in food preservation

Food spoilage is a remarkable issue caused by pathogenic infections like bacteria, yeasts, molds, and the oxidation of environmental factors that result in serious problems such as food poisoning, economic loss, and food waste. Natural extracts are trending as food preservatives to prevent microbial growth and prolong the shelf life of products, which is an alternative to chemical substances. Betel leaves have long been used in pharmaceuticals as a natural source of medicinal herbs because of their high content of bioactive compounds, such as polyphenols, flavonoids, alkaloids, eugenol, carvacrol, and chavicol. Betel leaf extracts and essential oils exhibit strong antibacterial, antifungal, anti-inflammatory, and antioxidant properties for various applications, especially food preservation. Many recent studies have shown that betel leaf compounds inhibit the growth of microorganisms, including gram-positive, gram-negative bacteria, drug-resistant bacteria, and fungi, which cause severe infectious diseases. This study provides an overview of food spoilage, popular synthetic and natural food preservatives, and bioactive compounds of betel leaves that have recently been used as substitutes for these chemicals. The extraction methods and phytochemicals of the betel leaves are summarized to elucidate their characterization. The antimicrobial activity of the major constituents of this leaf, such as hydroxychavicol, eugenol, chavibetol, and chavicol, is also mentioned for microbial strains. Finally, the prospects of betel leaves in the food industry highlight their potential for the future and the development of related technologies.