Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review

被引：3
|
作者：
Barak, Sheweta [1 ]
Mudgil, Deepak [1 ]
机构：
[1] Mansinhbhai Inst Dairy & Food Technol, Dept Daily Technol, Mehsana 384002, Gujarat, India
来源：
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY | 2023年 / 13卷 / 02期
关键词：
bioactives; herbs; spices; dairy; preservative; antimicrobial; antioxidant; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ESSENTIAL OIL; EXTRACTS; YOGURT; GHEE;
D O I：
10.33263/BRIAC132.141
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
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页数：12
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