Preservatives serve as a broad category encompassing various compounds that effectively inhibit or delay the growth of bacteria in a diverse range of items, encompassing consumables, pharmaceuticals, and personal care products, these substances may originate from either natural sources or be synthetically produced. Spices have held a significant place in human nutrition throughout history. Their prominent role in food stems from their attributes as natural colorants, flavor enhancers, antioxidants, and antimicrobial agents, rendering them valuable as preservatives. Essential oils, found within spice extracts, consist of a myriad of constituents, bearing the aromatic essence of plants with well-established historical significance in terms of bioactivity, flavor, and fragrance. The majority of synthetic chemicals currently employed for food preservation are associated with carcinogenic and toxic properties, posing risks to human well-being. Spices derived from herbs and plants in their natural state, generally, have gained recognition for being safe for consumption, this is further supported by the report of the United States Food and Drug Administration (FDA). Thus, the demand for spice extracts as natural food preservatives cannot be overstated. Presently, spice extracts are being both employed and investigated in the realm of food preservation, primarily because they possess antioxidant and antimicrobial characteristics, aiming at substituting preservatives synthetic of origin.
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Keywords:
Cinnamon, Food, Microorganisms, Health, Coriander ,Shelf Life
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