Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a “clean” label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (‐)‐Epigallocatechin‐3‐gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram‐positive and Gram‐negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.

中文翻译：

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（-）-表没食子儿茶素-3-没食子酸酯（EGCG）的抗氧化和抗菌活性及其保存食品质量和安全性的潜力

新鲜或加工食品的质量恶化是食品工业的主要挑战，这不仅是由于经济损失，而且还因为与有毒食品相关的变质风险，例如有毒化合物。另一方面，由于合成防腐剂（例如抗氧化剂）与人类健康风险之间的潜在联系，因此它们在食品中的应用日益受到限制。随着功能性成分的新概念和功能性食品市场的发展，以及对“清洁”标签的渴望，最近的研究集中在寻找具有多功能作用的安全添加剂，以确保食品安全和质量。（‐）‐ Epigallocatechin-3-gallate（EGCG），绿茶中的一种生物活性化合物，近年来，它已受到相当多的关注，被认为是合成食品添加剂的潜在替代品。事实证明，EGCG可以防止引起食物腐败的各种革兰氏阳性菌和革兰氏阴性菌的生长，同时在食物系统中表现出抗氧化活性。这篇综述的重点是与EGCG分离技术有关的最新发现，其结构的修饰，抗氧化剂和抗菌活性的机制以及在保持食品质量和安全性方面的应用。