Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives

K. Tzima, D. Makris, C.V. Nikiforidis, I. Mourtzinos

Research output: Contribution to journalArticleAcademicpeer-review


The use of preservatives in food stuffs and beverages is essential in order to prevent spoilage due to microbial growth or undesirable chemical changes. However, the use of synthetic additives has been associated with various health problems. Therefore, consumers have turned suspicious and obverted towards ingredients from natural sources. This tendency has driven food industry in further search and development of “natural preservatives”, to extend the shelf life of its products and maintain their safety. This report is focused on the current status of the natural derived preservatives and potential use of propolis, thyme and rosemary as sources for the development of effective preservatives.
Original languageEnglish
Number of pages6
JournalJournal of Nutrition and Health
Issue number1
Publication statusPublished - 2015

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