Spices and Herbs as Food Preservatives
Authors
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Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Ernakulam – 682506, Kerala ,IN
Ahana Vijayan -
Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Ernakulam – 682506, Kerala ,INK. Shyni
DOI:
https://doi.org/10.15613/fijrfn/2024/v11i1/44793Keywords:
Antimicrobial, Antioxidant, Food Preservation, Natural Preservatives, Spices and HerbsAbstract
The importance of spices and herbs has been widely recognised for a long time. Their potential as a natural preservative has gained importance due to the ever-increasing consumer health concerns. Spices are mainly used as flavouring agents and their importance in food safety has also been studied worldwide. They exhibit enormous health benefits apart from their role in food preservation. This review aims to correlate all the relevant findings and studies on the use of spices and herbs as natural preservatives and their potential role in extending the shelf life of food products considering the main active compounds present in them.
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