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Published on: March 14, 2018
Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems
Olena Stabnikova1, Viktor Stabnikov2, Octavio Paredes-López3
1Advanced Research Laboratory, National University of Food Technologies, Kyiv, Ukraine.
Summary
This review highlights the antimicrobial and antioxidant benefits of ten major spices for food preservation. Advanced techniques like encapsulation and active packaging enhance their use in ensuring food safety and quality.
Area of Science:
- Food Science
- Natural Products Chemistry
- Food Safety
Background:
- Spices possess significant antimicrobial and antioxidant properties crucial for food preservation.
- Ensuring food safety, quality, and shelf-life extension are key drivers for utilizing natural compounds.
- Global spice production is substantial, indicating their economic and practical importance.
Purpose of the Study:
- To systematically analyze the antimicrobial and antioxidant properties of ten major global spices.
- To review current applications of spices and their derivatives in the food industry.
- To explore advanced delivery systems and active packaging for enhanced spice utilization.
Main Methods:
- Systematic literature review focusing on antimicrobial and antioxidant activities of spices.
- Analysis of spice applications in natural form and as essential oils.
- Evaluation of advanced delivery systems (encapsulation, nanoemulsions) and active packaging.
Main Results:
- Ten major spices demonstrate potent antimicrobial and antioxidant activities relevant to food preservation.
- Spices are effective as food additives, surface treatments, and in edible coatings.
- Micro-/nanoencapsulation and active packaging show promise for improving spice efficacy and application.
Conclusions:
- Spices offer valuable bioactive properties for enhancing food safety, quality, and shelf life.
- Advanced formulation and packaging strategies can overcome limitations in spice utilization.
- Future research should focus on sustainable and rational application of spices in processed foods.
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