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Advancing Pistacia terebinthus L. (Anacardiaceae) Research: Food Preservation, Functional Foods, and Nutraceutical Potential

Summary

The turpentine tree (Pistacia terebinthus L.) is a Mediterranean plant traditionally used in food and medicine that is now being studied for modern food applications. Its fruits, seeds, leaves, and resin contain powerful compounds that fight bacteria, reduce oxidative stress, and promote health. Scientists are developing new techniques like microencapsulation and fermentation to preserve its beneficial properties in functional foods, yogurt, and other products. This underutilized plant could become an important natural ingredient for food preservation and health supplements.

Background

Pistacia terebinthus L., commonly known as the turpentine tree, is a wild-growing Mediterranean species with a long history of traditional use in ethnobotany and medicine. Various plant parts including fruits, seeds, resin, leaves, and galls demonstrate significant bioactive potential with antioxidant and antimicrobial properties. Despite these promising attributes, industrial application of P. terebinthus L. in contemporary food and nutraceutical systems remains limited and underexplored.

Objective

This review synthesizes current scientific knowledge on P. terebinthus L. with focus on its application in food and nutraceutical systems, highlighting technological advancements that improve functionality and bioavailability of bioactive compounds. The review aims to identify research gaps and propose future directions for industrial and scientific exploration of this underutilized species.

Results

P. terebinthus L. contains diverse bioactive compounds including flavonoids, phenolic acids, fatty acids, and terpenoids distributed across multiple plant parts. Recent technological strategies including encapsulation, active food packaging, emulsion stabilization, probiotic immobilization, and fermentation have shown potential in enhancing aroma retention, extending shelf life, and supporting probiotic viability in various food applications.

Conclusion

P. terebinthus L. represents a promising yet underutilized source of bioactive compounds with demonstrated potential in functional foods, nutraceuticals, and food preservation. While recent technological advances have enhanced applicability, challenges including lack of commercial cultivation, chemical composition variability, and limited safety assessments restrict widespread adoption. Future efforts should focus on optimizing extraction methods, ensuring regulatory compliance, and implementing sustainable harvesting practices.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMID: 40238545, DOI: 10.3390/foods14071245
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