Plant extracts have been used for hundreds of years to improve the organoleptic properties of food, but further to this, Chipault et al. Herbs and spices are among the natural compounds that are currently being used as food preservatives, which contain compounds with marked antioxidant and antimicrobial properties. All this has led to the use of natural preservative substances, either directly added to food commodities or incorporated into the diet of the supply species. Since these products are highly acceptable to the consumer, they are one of the future potential alternatives to synthetic preservatives, and the search for new substances represents an important area of research in the field of food additives. Plant extracts are included in the group of additives classified as “aromatic and flavoring substances”, which include “all natural products and corresponding synthetic products”, and can be consumed by all animal species without any restriction on the dose of product. In 1999 alone, the global business of selling natural supplements exceeded 15 trillion dollars, of which $7 trillion was in Europe and $3 billion was in North America and every year, the sales increase. Approximately 1340 plants are known to be potential sources of antioxidant and antimicrobial components, and more than 250,000 plant species contain a wide variety of bioactive components. Ĭurrently, the natural plant extract industry is moving millions of euros around the world. ![]() In addition, natural preservatives improve human health because they protect against diseases. In recent years, great interest has been focused on using natural preservatives in food products in light of recent studies that have indicated the possible adverse effects related to the consumption of synthetic additives. Plants produce phytochemicals to protect themselves from bacteria, viruses and fungi, but they also protect food from spoilage when added to food. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils). Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. ![]() This is in line with the preferences of the current consumer, who demands healthier and more natural products. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds.
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