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.
|Number of pages||6|
|Journal||Journal of Nutrition and Health|
|Publication status||Published - 2015|
Tzima, K., Makris, D., Nikiforidis, C. V., & Mourtzinos, I. (2015). Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives. Journal of Nutrition and Health, 1(1). https://edepot.wur.nl/346529