Several spice extracts have shown their properties to prevent the autoxidation of unsaturated triacylglycerols. In general, herbs and plants are rich in compounds with antioxidant properties, such as vitamins (E and C), glutathione, enzymes and phenolic compounds. Therefore, there is a growing interest in using natural extracts as alternatives for synthetic additives because of (a) their synergy with other preservation methods (b) they are considered safe, and (c) their specific properties as antioxidant, antidiabetic, antimutagenic, antitoxigenic and antibacterial. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed.īecause consumers are concerned about the negative effect of synthetic chemicals in food, there is a need to find “clean label products”. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Their use in foods is limited because of their odour, colour and taste. However, it is essential to take into account that these biological properties depend on different aspects. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives.
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