HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE

Anamaria POP, Sevastita MUSTE, Adriana PAUCEAN, Simona CHIS, Simona MAN, Liana SALANTA, Romina MARC, Andruta MURESAN, Georgiana MARTIS

Abstract


In nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices in their active compounds in terms of natural food preservation and effect on food shelf life.


Keywords


spices, herbal extract, essential oil, food preservation, safety, shelf life.

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