Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

Author:

Sulieman Abdel Moneim E.1ORCID,Abdallah Emad M.2ORCID,Alanazi Naimah Asid1,Ed-Dra Abdelaziz3ORCID,Jamal Arshad1,Idriss Hajo4,Alshammari Abdullah Sulaiman5,Shommo Sohair A. M.6

Affiliation:

1. Department of Biology, College of Science, University of Ha’il, Ha’il 55473, Saudi Arabia

2. Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia

3. Laboratory of Engineering and Applied Technologies, Higher School of Technology, M’ghila Campus, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco

4. Department of Physics, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia

5. National Center for Vegetation Cover Development and Combating Desertification, Riyadh 11195, Saudi Arabia

6. College of Education, University of Ha’il, Ha’il 55473, Saudi Arabia

Abstract

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

Funder

University of Hail

Publisher

MDPI AG

Subject

Drug Discovery,Pharmaceutical Science,Molecular Medicine

Reference166 articles.

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