S. Rehan Ahmad*

Department of Zoology, Hiralal Mazumdar Memorial College for Women, Kolkata-700 001 (India) *Author for correspondence : zoologist.rehan@gmail.com

ABSTRACT

The application of naturally derived anti microbial compounds obtained from plants, animals and microorganisms to save meals spoilage microorganisms, proliferation and formation of food borne bacteria in food and fresh produce is referred to as a natural meal preservation process. Many researchers are becomingly increasingly interested in the use of these natural antibacterial agents as a safe replacement for chemical and physical meal preservatives, which have various side effects and pose health risks to customers. Plant-derived antimicrobial compounds are thought to be an eco - friendly approach food preservatives. Antimicrobial agents like bacteria, enzymes or protein secretions and plant bioactive compounds have also been used to preserve food in various ways. Anti bacterial and anti parasitic properties have been discovered in herbs and spices. Vital oils have been used by local population for centuries for preservation food. They are fragrant oily substance acquired from parts of a plant like flowers, seeds, wood. Health beneficial compounds may be used alone or with new strategies to help substitute conventional methods and reduce the stiffness associated with chemical and physical nutritional additives. The effect of production process intrinsic product parameters, and external space specifications on the design of effective food preservation systems are also discussed. As a result, the primary goal of this review paper is to address the industrial use of conventional medicinal herbs as organic meal preservatives in order to extend the shelf life of the food.

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