Thyme: A natural preservative for seafood
Nowadays, food preservation for a long time without any change in quality is a global issue. Currently, 25 categories of food additives have been defined. These compounds are used to extend the shelf life of foods by protecting them against microorganisms as well as chemical reactions. Medicinal pl...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2022-03-01
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| Series: | Infectious Diseases and Herbal Medicine |
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| Online Access: | https://pagepress.org/medicine/idhm/article/view/191 |
| _version_ | 1811282798560935936 |
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| author | Saman Yousefi |
| author_facet | Saman Yousefi |
| author_sort | Saman Yousefi |
| collection | DOAJ |
| description |
Nowadays, food preservation for a long time without any change in quality is a global issue. Currently, 25 categories of food additives have been defined. These compounds are used to extend the shelf life of foods by protecting them against microorganisms as well as chemical reactions. Medicinal plants, having proven antimicrobial and antioxidant properties are suitable candidates for this purpose. Among them, thyme with a wide range of bioactive compounds has been extensively studied. This plant belongs to the family Lamiaceae and has a particular situation in traditional medicine. Nowadays, thyme and its derivate present a wide range of functional possibilities in the pharmacy and food industry. This article discusses thyme’s application as a food preservative in the seafood industry.
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| first_indexed | 2024-04-13T01:59:01Z |
| format | Article |
| id | doaj.art-24b4db8489e44b12bb4a64864b4c4c0a |
| institution | Directory Open Access Journal |
| issn | 2724-5284 |
| language | English |
| last_indexed | 2024-04-13T01:59:01Z |
| publishDate | 2022-03-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Infectious Diseases and Herbal Medicine |
| spelling | doaj.art-24b4db8489e44b12bb4a64864b4c4c0a2022-12-22T03:07:41ZengPAGEPress PublicationsInfectious Diseases and Herbal Medicine2724-52842022-03-013110.4081/idhm.2022.191Thyme: A natural preservative for seafoodSaman Yousefi0Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord Nowadays, food preservation for a long time without any change in quality is a global issue. Currently, 25 categories of food additives have been defined. These compounds are used to extend the shelf life of foods by protecting them against microorganisms as well as chemical reactions. Medicinal plants, having proven antimicrobial and antioxidant properties are suitable candidates for this purpose. Among them, thyme with a wide range of bioactive compounds has been extensively studied. This plant belongs to the family Lamiaceae and has a particular situation in traditional medicine. Nowadays, thyme and its derivate present a wide range of functional possibilities in the pharmacy and food industry. This article discusses thyme’s application as a food preservative in the seafood industry. https://pagepress.org/medicine/idhm/article/view/191Thymeseafoodspoilagebacterial contamination |
| spellingShingle | Saman Yousefi Thyme: A natural preservative for seafood Infectious Diseases and Herbal Medicine Thyme seafood spoilage bacterial contamination |
| title | Thyme: A natural preservative for seafood |
| title_full | Thyme: A natural preservative for seafood |
| title_fullStr | Thyme: A natural preservative for seafood |
| title_full_unstemmed | Thyme: A natural preservative for seafood |
| title_short | Thyme: A natural preservative for seafood |
| title_sort | thyme a natural preservative for seafood |
| topic | Thyme seafood spoilage bacterial contamination |
| url | https://pagepress.org/medicine/idhm/article/view/191 |
| work_keys_str_mv | AT samanyousefi thymeanaturalpreservativeforseafood |