Ahmadi Negin, Mosleh Nazanin, Yeganeh Mahta, Ahmadi Nadia, Malakouti Sara, Shahsavari Saleh, Shahraki Reza, Katebi Somaye, Agapoor Mina, Sadeghi Sonia, Bagheri Karim
Department of Food Science and Technology Islamic Azad University, Science and Research Branch Tehran Iran.
Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran.
Food Sci Nutr. 2024 Jul 4;12(9):6142-6156. doi: 10.1002/fsn3.4303. eCollection 2024 Sep.
There is increasing demand for natural food preservative in food manufacturing industry as it is the key to meet consumers' preferences toward healthier food choice. Plant is listed among the most important resources of bioactive components to be utilized as the green and natural food preservatives. There are more than 10,000 kinds of bioactive components in plants that possess antioxidant and antimicrobial properties. with potential antimicrobial and antioxidant attributes, as well as functional and medicinal properties, is one of the most important plant species. The manuscript presents a comprehensive review of the potential of the species as natural food preservatives. The current challenges and ways forward in using EOs and extracts as food preservatives are also discussed. This topic is timely and important considering the natural preservatives used to replace chemical ingredients, sustaining quality, healthy properties, and shelf life of food products as well as efficient and novel extraction techniques.
食品制造业对天然食品防腐剂的需求日益增加，因为它是满足消费者对更健康食品选择偏好的关键。植物被列为最重要的生物活性成分资源之一，可作为绿色天然食品防腐剂加以利用。植物中存在一万多种具有抗氧化和抗菌特性的生物活性成分。具有潜在的抗菌和抗氧化特性以及功能和药用特性，是最重要的植物物种之一。该手稿对该物种作为天然食品防腐剂的潜力进行了全面综述。还讨论了使用精油和提取物作为食品防腐剂目前面临的挑战及未来发展方向。考虑到用天然防腐剂替代化学成分、维持食品质量、健康特性和保质期以及高效新颖的提取技术，这个话题既及时又重要。
