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Use of Natural Compounds in Food Preservation
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239
more susceptible to deterioration. The deterioration of these foods brings
about changes in nutritional value, formation of objectionable odors, and
subsequently affects the consumer’s acceptance of the product (Krishnan et
al., 2014).
Consumers who desire to use products that are free of synthetic additives,
healthy, and natural have extensively accepted natural preservatives in
food (Viuda-Martos et al., 2010). Some researchers state that consumers
who buy meat and meat products use herbs and spices a lot to add avor
to such foods. Apart from that, essential oils are also an acceptable option
and can be utilized as natural preservatives for meat products. For instance,
lemon essential oil when employed as a microemulsion in salty sardines has
displayed a bio-preservative effect through the drop in microbial counts of
Staphylococcus spp., lactic acid bacteria (LAB), and Enterobacteria. It was
also detected that treated sardine samples generated a low accumulation of
histamine in contrast to the control (Alfonzo et al., 2017).
Chamomile (Matricaria recutita L.) has been proved to possess
antioxidant and antimicrobial potential, as it is an effective natural
conserver of functional dairy products (Caleja et al., 2015a). Due to the
high concentration of phenolic compounds in its composition, Funcho
(Foeniculum vulgare Mill.) has exhibited excellent potential in the
conservation of cottage cheese, manifesting great antioxidant ability
(Calleja et al., 2015b). When the antioxidant and antimicrobial potential of
polyphenolic extracts obtained from the cherry tree and blackcurrant leave
as natural preservatives in meat products were analyzed, it was revealed
that the shelf life of vacuum-packed sausages was increased and that the
growth of nearly all microorganisms examined was prevented. In addition
to that, they result in an immense decline in the quantity of malonaldehyde
produced in the product, which signied the antioxidant effect (Nowak et
al., 2016). According to scientists, the essential oil of onion (Allium cepa
L.), displayed signicant potential for use as a preservative in food by
exhibiting antimicrobial and antioxidant action against numerous pathogenic
and spoilage bacteria like Staphylococcus aureus, Bacillus subtilis, and
Escherichia coli.
Fortunately, globalization has opened doors for the transportation of
native herbs and spices from particular areas to other countries. Lately,
native herbs like pepper powder from the Hungarian cuisines, oregano, and
garlic used in Greek and Italian cuisines, and saffron in India could also be
found in other areas (Figure 8.4) (Ye et al., 2013; Szucs et al., 2018).
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Figure 8.4: Food technologies and additives employed in traditional staple
foods.
Source: https://chembioagro.springeropen.com/articles/10.1186/s40538-0170113-9.
Natural Compounds: An Introduction
The Chinese food industry commonly uses spices like ginger, cinnamon,
pepper, and star anise while their cuisine utilizes more than 400 native spices
as valuable ingredients (Lu et al., 2011). The consumption of spices and
herbs experienced a 1.7% increase annually between 2010 and 2013 in the
European Union (EU), amounting to up to 385,000 tons of spices consumed
in the year 2012. Presently, the chief supplier of these products is China
(CBI Market Intelligence, 2015).
The spices consumed in North America and Central Europe are mostly
native to the countries. Not only are they used as avoring agents and for
modication in the taste and appearance of food, but they play a signicant
part as natural antimicrobials and antioxidants by providing safety to
consumers and extending the product’s shelf life (Tajkarimi et al., 2010;
Pokorný and Pánek, 2012).
Based on the desire to enhance the taste of food, greater immigration in
the country, the interest of consumers in lowering the fat and salt content of
their diet, and popularity of ethnic foods, the United States has experienced
a steady increase in the use of spices over the last 45 years (Presse et al.,
2015).
Use of Natural Compounds in Food Preservation
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241
Owing to their anti-inammatory, antioxidant, and antimicrobial health
benets, a diversity of bioactive compounds, for instance, curcumin,
polyphenols, carotenoids, retinol, and menthol have sparked interest in
research as well as in the food industry. Generally, these products are present
in processed foods and ready-to-eat products (Viuda-Martos et al., 2011;
Jungbauer and Medjakovic, 2012; Presse et al., 2015; van Asselt et al., 2018).
Even though there are benets associated with the utilization of herbs and
spices in food, multiple shortcomings demand an additional investigation.
While they are used in food matrices, the quantity required to attain the
wanted action is not always up to standard. Furthermore, spices, herbs, and
essential oils possess a strong aroma even when added in low concentrations,
which can lead to problems in consumer acceptability (Martínez-Graciá et
al., 2015). This calls for more researches to be conducted for the improved
utilization of the advantages of essential oils as food preservatives.
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Natural Compounds: An Introduction
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Santulli, A., Settanni, L., & Francesca, N., (2017). Effect of the lemon
essential oils on the safety and sensory quality of salted sardines
(Sardina pilchardus Walbaum 1792). Food Control, 73, 1265–1274.
2. Bassolé, I. H., & Juliani, H. R., (2012). Essential oils in combination
and their antimicrobial properties. Molecules, 17(4), 3989–4006.
3. Caleja, C., Barros, L., Antonio, A. L., Ciric, A., Barreira, J. C. M.,
Sokovic´, M., & Oliveira, M. B. P. P., (2015b). Development of a
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13. Jungbauer, A., & Medjakovic, S., (2012). Anti-inammatory properties
of culinary herbs and spices that ameliorate the effects of metabolic
syndrome. Maturitas, 71, 227–239.
14. Krishnan, K. R., Babuskin, S., Babu, P. A. S., Sasikala, M., Sabina,
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15. Lu, M., Yuan, B., Zeng, M., & Chen, J., (2011). Antioxidant capacity
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Natural Compounds: An Introduction
22. Presse, N., Potvin, S., Bertrand, B., Calvo, M. S., & Ferland, G., (2015).
Phylloquinone content of herbs, spices, and seasonings. Journal of
Food Composition and Analysis, 41, 15–20.
23. Settanni, L., Randazzo, W., Palazzolo, E., Moschetti, M., Aleo, A.,
Guarrasi, V., Mammina, C., et al., (2014). Seasonal variations of
antimicrobial activity and chemical composition of essential oils
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A., Fernández-López, J., & ViudaMartos, M., (2013). Chemical
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Noor, R., (2014). Microbiological analysis of common preservatives
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seasoning practices and factors affecting the herb and spice consumption
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herb and spice compounds in food. Food Control, 21, 1199–1218.
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Prioritization of chemical hazards in spices and herbs for European
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30. Vilela, J., Martins, D., Monteiro-Silva, F., GonzálezAguilar, G.,
Almeida, J. M. M. M., & Saraiva, C., (2016). Antimicrobial effect
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shelf-life of minced “Maronesa” beef stored under different packaging
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31. Viuda-Martos, M., El Gendy, N. G. S., Sendra, E., Fernandez-Lopez,
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Use of Natural Compounds in Food Preservation
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of essential oils obtained from some Egyptian plants. Journal of
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32. Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., Abd, E.
K. A., Omer, E. A., Pérez-Álvarez, J. A., & Sendra, E., (2011). In vitro
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Index
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Symbols
(S)-Scopolamine 5, 6
β-boswellic acid 189, 195, 196, 209
A
abiotic and biotic environment 2
Acetonitrile 61
active pharmaceutical ingredient 53
AD (Alzheimer’s disease) 106
Adaptogenic Activities 163
adaptogens 163
adhesive chemokines 89
adsorption of diverse alkaloids 93
AD techniques 107
Ajuga remota 138, 167
aliphatic alcohols 237
alkaloids 86, 87, 89, 91, 92, 93, 94,
95, 96, 97, 98, 100, 101, 103
Alzheimer’s disease (AD) 13, 92
amino acid metabolism 10, 23
amino acids 86, 87
amino alcohols scopine 5
amounts of the ecdysteroids 157
Anabolic Effects 157
analgesic effect 22
Ancient extraction pot 51
animal models 185, 190
Anisole 63
annual cost of the solvent 65
Anthocyanins 111
anti-allergenic 123
anti-asthmatic 91
anticancer 86, 88, 89, 97
anticancer drug 219, 225
anti-carcinogenic 106, 123
Anti-Cholinesterase Activity 112
anti-brotic 89
antifungal 86, 99
anti-HIV effect 192
anti-inammatory 86, 89, 91, 98,
106, 110, 114, 123, 126, 128
antimicrobial defensive compounds
107
antimicrobial plans 234
antioxidant 91
Antitumoral Activity 168
API content 53
Aquaculture 151
aqueous environment 62
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Natural Compounds: An Introduction
archeological excavations 50
arterial systolic pressure 90
arthropod pest control 150
Asiatic acid 189, 194, 202, 207, 210
atropine 93, 94
B
Bacillus subtilis 218
basil 187
Belladonna 55
benzoates 230
Benzoic acid 7
benzoxazinoids 2
berberine 88, 89, 102
Betulinic acid 189, 197
bioavailability 185, 187, 188, 190,
196, 198, 199, 200, 201, 202,
205, 209
biological activities 86, 98, 106,
123, 131
biological activity of avonoids 121
biological standpoint 184
Biosyntheses of Phytoecdysteroids
144
Biosynthesis of spinach ecdyster-
oids 145
biosynthetic approach 145
biotherapeutics delivery 220
Bodybuilding, 157
Boiling point 54, 67
branches 53
brilliant resource for biological 137
butane 59
Butyl acetate 63
butyl hydroxy anisole (BHA) 230
butylhydroxytoluene (BHT) 230
C
Caffeine 3, 4, 37, 41
Calonysterone 142
Calystegines 8, 9, 38
cancer therapy 219, 226
carbon skeleton of naphthyl isoqui-
noline alkaloids 23
cayenne pepper 235
cell monolayer 191, 193, 194, 195
cell proliferation 97
cellular-based models 191
cellular enzyme functions 106, 123
central nervous system (CNS) 5
Central Nervous System (CNS) Ef-
fects 98
chemical structures 185, 199
chemical transformations 136
Chinese medicinal herb 90
Chlorobenzene 62
Chloroform 61
cholesterol absorption 166
Cholesterol Homeostasis 165
chromatography 93, 100
clinical treatment of leukemia 90
CNS (central nervous system) 155
Cocaine 93, 96
Colchicine 94, 95
colorful pigments of herbs 107
colors in owers 111
compensatory mechanism promotes
167
comprehensive classication 107
Concerning essential oils 238
Conium maculatum 96
conjugation methods 222
Consumers 239
Corosolic acid 189
Countering Antibiotic Resistance
117
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