National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution. The food products are now often sold in areas of the world far distant from their production sites, and hence need for extended shelf-life products has increased. Several food preservation systems including addition of antimicrobial compounds can be used to enhance shelf-life and reduce the risk of food poisoning. The most common classical preservative agents are the weak organic acids and sodium chloride. However, negative perception against artificial synthetic chemicals has shifted effort towards the development of alternatives that consumers perceive as ‘naturals’. Spices and herbs can enhance shelf-life because of their antimicrobial nature, which are primarily added to change or improve taste. Their components are known to contribute to the self-defense of plants against infectious organisms. Therefore, use of essential oils (EOs) of spices and herbs present a better choice than synthetic chemical additives, especially for “organic” food production, which has become popular and is widely accepted by consumers.
Citations |
 |
 |
 |
 |
