Open AccessApplication of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review
Publication year - 2022
Publication title -
biointerface research in applied chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 11
ISSN - 2069-5837
DOI - 10.33263/briac132.141
Subject(s) - food spoilage , shelf life , preservative , food science , business , antimicrobial , traditional medicine , microbiology and biotechnology , biology , medicine , genetics , bacteria
Historically, humans are aware of the positive potential of different herbs and spices to prevent pathogenic and spoilage microflora. Herbal foods are valued for their antimicrobial, antioxidant, nutritional, and medicinal properties. Due to the current corona pandemic, people worldwide have become more conscious about their health. Herbs and spices have been found to be beneficial to one’s health. Milk is a highly perishable commodity. Many dairy products deteriorate within days of their production. To ensure that processed dairy products remain safe and uncontaminated, the use of the natural preservative is necessary; therefore, herbs and spices added in dairy products can give value-added products with prolonged shelf life.