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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(5): 885-901
DOI: http://dx.doi.org/10.20546/ijcmas.2016.505.092


Essential Oils of Herbs and Spices: Their Antimicrobial Activity
and Application in Preservation of Food
Silviya R. Macwan1*, Bhumika K. Dabhi2, K.D. Aparnathi3 and J.B. Prajapati4
Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand- 388001, Gujarat, India
*Corresponding author
Abstract:

Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution. The food products are now often sold in areas of the world far distant from their production sites, and hence  need for extended  shelf-life  products has increased. Several food preservation systems including addition of antimicrobial compounds can be used to enhance shelf-life and reduce the risk of food poisoning. The most common classical preservative agents are the weak organic acids and sodium chloride. However, negative perception against artificial synthetic chemicals has shifted effort towards the development of alternatives that consumers perceive as ‘naturals’. Spices and herbs can enhance shelf-life because of their antimicrobial nature, which are primarily added to change or improve taste. Their components are known to contribute to the self-defense of plants against infectious organisms. Therefore, use of essential oils (EOs) of spices and herbs present a better choice than synthetic chemical additives, especially for “organic” food production, which has become popular and is widely accepted by consumers.


Keywords: Food preservation, antimicrobial compound, essential oil
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How to cite this article:

Silviya R. Macwan, Bhumika K. Dabhi, K.D. Aparnathi and J.B. Prajapati. 2016. Essential Oils of Herbs and Spices: Their Antimicrobial Activity and Application in Preservation of Food.Int.J.Curr.Microbiol.App.Sci. 5(5): 885-901. doi: http://dx.doi.org/10.20546/ijcmas.2016.505.092