Use of herbs and spices for food preservation: advantages and limitations

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081

Antimicrobial herb and spice compounds in food

Tajkarimi, M. M., Ibrahim, S. A., & Cliver, D. O. (2010) · Food Control · doi:10.1016/j.foodcont.2010.02.003 · Cited by 1,405

Natural products as antimicrobial agents

Gyawali, R., & Ibrahim, S. A. (2014) · Food Control · doi:10.1016/j.foodcont.2014.05.047 · Cited by 1,193

Essential oils as antimicrobials in food systems – A review

Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015) · Food Control · doi:10.1016/j.foodcont.2014.12.040 · Cited by 1,140

Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

Holley, R. A., & Patel, D. (2004) · Food Microbiology · doi:10.1016/j.fm.2004.08.006 · Cited by 995

Quorum sensing inhibitors: An overview

Kalia, V. C. (2012) · Biotechnology Advances · doi:10.1016/j.biotechadv.2012.10.004 · Cited by 989

The in vitro antibacterial activity of dietary spice and medicinal herb extracts

Shan, B., Cai, Y., Brooks, J. D., & Corke, H. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.03.003 · Cited by 867

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

Pérez‐Jiménez, J., Neveu, V., Vos, F., & Scalbert, A. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2010.221 · Cited by 798

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. F. R. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12065 · Cited by 770

Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application

Negi, P. S. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.03.006 · Cited by 687

Spices and herbs: Natural sources of antioxidants – a mini review

Embuscado, M. E. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.03.005 · Cited by 670

Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. K. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.023 · Cited by 484

Control of Salmonella in foods by using essential oils: A review

Bajpai, V. K., Baek, K.-H., & Kang, S. C. (2011) · Food Research International · doi:10.1016/j.foodres.2011.04.052 · Cited by 437

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

Vallverdú‐Queralt, A., Regueiro, J., Martínez‐Huélamo, M., de Alvarenga, J. F. R., Leal, L. N., & Lamuela-Raventós, R. M. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.12.106 · Cited by 411

Impact of Polyphenols and Polyphenol-Rich Dietary Sources on Gut Microbiota Composition

Etxeberría, U., Fernández‐Quintela, A., Milagro, F. I., Aguirre, L., Martínez, J. A., & Portillo, M. P. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf402506c · Cited by 394

Antibiofilm and quorum sensing inhibitory potential of Cuminum cyminum and its secondary metabolite methyl eugenol against Gram negative bacterial pathogens

Packiavathy, I. A. S. V., Agilandeswari, P., Musthafa, K. S., Pandian, S. K., & Ravi, A. V. (2011) · Food Research International · doi:10.1016/j.foodres.2011.10.022 · Cited by 348

Aromatic plants as a source of bioactive compounds

Christaki, E., Bonos, E., Giannenas, I., & Florou-Paneri, P. (2012) · Agriculture · doi:10.3390/agriculture2030228 · Cited by 346

The in vitro antibiofilm activity of selected culinary herbs and medicinal plants against Listeria monocytogenes

Sandasi, M., Leonard, C. M., & Viljoen, A. M. (2009) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2009.02747.x · Cited by 298

Plant-Derived Natural Products as Sources of Anti-Quorum Sensing Compounds

Koh, C., Sam, C., Yin, W., Tan, L., Krishnan, T., Chong, Y. M., & Chan, K. (2013) · Sensors · doi:10.3390/s130506217 · Cited by 267

Novel Natural Food Antimicrobials

Juneja, V. K., Dwivedi, H. P., & Yan, X. (2012) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-022811-101241 · Cited by 266

Quorum Sensing and Phytochemicals

Nazzaro, F., Fratianni, F., & Coppola, R. (2013) · International Journal of Molecular Sciences · doi:10.3390/ijms140612607 · Cited by 247

The relationship between phenolic compounds from diet and microbiota: impact on human health

Valdés, L., Cuervo, A. J. V., Salazar, N., Ruas‐Madiedo, P., Gueimonde, M., & González, S. (2015) · Food & Function · doi:10.1039/c5fo00322a · Cited by 243

The Use of Plant Antimicrobial Compounds for Food Preservation

Hintz, T., Matthews, K. K., & Di, R. (2015) · BioMed Research International · doi:10.1155/2015/246264 · Cited by 240

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Opara, E. I., & Chohan, M. (2014) · International Journal of Molecular Sciences · doi:10.3390/ijms151019183 · Cited by 234

In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria

Weerakkody, N. S., Caffin, N. A., Turner, M. S., & Dykes, G. A. (2010) · Food Control · doi:10.1016/j.foodcont.2010.04.014 · Cited by 210

Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

Sagoo, S. K., Cl, L., Greenwood, M. H., Mithani, V., Grant, K., McLauchlin, J., DEPINNA, E., & Threlfall, E. J. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.07.005 · Cited by 188

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Patrignani, F., Siroli, L., Serrazanetti, D. I., Gardini, F., & Lanciotti, R. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.03.009 · Cited by 135

Use of herbs, spices and their bioactive compounds in active food packaging

Valdés, A., Mellinas, C., Ramos, M., Burgos, N., Jiménez, A., & Garrigós, M. C. (2015) · RSC Advances · doi:10.1039/c4ra17286h · Cited by 124

Evaluation of antimicrobial activities of commercial herb and spice extracts against selected food-borne bacteria

Witkowska, A. M., Hickey, D. K., Alonso-Gómez, M., & Wilkinson, M. G. (2013) · Journal of Food Research · doi:10.5539/jfr.v2n4p37 · Cited by 103

Plant food extracts and phytochemicals: Their role as Quorum Sensing Inhibitors

Truchado, P., Larrosa, M., Castro-Ibáñez, I., & Allende, A. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.02.009 · Cited by 102

Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing

de Oliveira, T. L. C., Ramos, A. D. L. S., Ramos, E. M., Píccoli, R. H., & Cristianini, N. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.05.007 · Cited by 86

Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

García‐Díez, J., Alheiro, J., Pinto, A. L., Soares, L. M. P., Falco, V., Fraqueza, M. J., & Patarata, L. (2015) · Food Control · doi:10.1016/j.foodcont.2015.05.027 · Cited by 82

Novel Technologies in Food Science

McElhatton, A., & Sobral, P. J. D. A. (2011) · Springer eBooks · doi:10.1007/978-1-4419-7880-6 · Cited by 81

Handbook of Natural Antimicrobials for Food Safety and Quality

(2015) · Elsevier eBooks · doi:10.1016/c2013-0-16441-0 · Cited by 76

Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

Sospedra, I., Soriano, J. M., & Mañes, J. (2010) · Plant Foods for Human Nutrition · doi:10.1007/s11130-010-0186-0 · Cited by 69

The Effect of Different Drying Methods on the Phytochemicals and Radical Scavenging Activity of Ceylon Cinnamon (Cinnamomum zeylanicum) Plant Parts

Darfour, B., Kwabena, A., Osei, O., Daniel, G., Elom, S. A., & Agbenyegah, S. (2014) · European Journal of Medicinal Plants · doi:10.9734/ejmp/2014/11990 · Cited by 68

Evaluation of Natural Compounds of Plant Origin for Inactivation of Enteric Viruses

Sánchez, G., & Aznar, R. (2015) · Food and Environmental Virology · doi:10.1007/s12560-015-9181-9 · Cited by 56

Plant extracts as antimicrobials in food products

Gyawali, R., Hayek, S. A., & Ibrahim, S. A. (2015) · Elsevier eBooks · doi:10.1016/b978-1-78242-034-7.00003-7 · Cited by 45

Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants

Pereira, E., António, A. L., Barreira, J. C. M., Barros, L., Bento, A. A., & Ferreira, I. C. F. R. (2014) · Food Research International · doi:10.1016/j.foodres.2014.11.047 · Cited by 39

In-vitro antibacterial activity of plant based phenolic compounds for food safety and preservation

Makwana, S., Choudhary, R., Haddock, J. D., & Kohli, P. (2015) · LWT · doi:10.1016/j.lwt.2015.02.013 · Cited by 39

Plant antimicrobials in food applications: Minireview

Sultanbawa, Y. F. (2011) · Cited by 33

Combined effect of carvacrol and citral on the growth of Listeria monocytogenes and Listeria innocua and on the occurrence of damaged cells

Silva-Angulo, A. B., Zanini, S. F., Rosenthal, A., Rodrigo, D., Klein, G., & Martínez, A. (2015) · Food Control · doi:10.1016/j.foodcont.2015.01.028 · Cited by 33

Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat

Casaburi, A., Martino, V. D., Ercolini, D., Parente, E., & Villani, F. (2014) · Annals of Microbiology · doi:10.1007/s13213-014-0925-9 · Cited by 30

Lactic acid bacteria in dried vegetables and spices

Säde, E., Lassila, E., & Björkroth, J. K. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.09.005 · Cited by 28

Application of phytochemical extracts and essential oils in food products: A review

Adeyinka, A., & Richard, F. (2015) · International Journal of Biotechnology and Food Sciences · Cited by 16

Indian Meal Moth ( Plodia Interpunctella )–Resistant Food Packaging Film Development Using Microencapsulated Cinnamon Oil

Kim, I., Song, A. Y., Han, J., Park, K. H., & Min, S. C. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12642 · Cited by 13

Effects of different cooking methods on the bioactivities of some spices

Chan, E. W. C., Chan, H. K., Lim, J. W., Yik, S., Tan, S., Goh, P., Yap, K., & Yee, S. (2015) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.2015.04.069 · Cited by 13

Herbs, spices and their active components as natural antimicrobials in foods

Tassou, C. C., Chorianopoulos, N., Skandamis, P. N., & Nychas, G. E. (2012) · Elsevier eBooks · doi:10.1533/9780857095688.17 · Cited by 12

Plant Extracts as Natural Antifungals: Alternative Strategies for Mold Control in Foods

Pinto, V. F., Patriarca, A., & Pose, G. (2011) · Springer eBooks · doi:10.1007/978-1-4419-7880-6_9 · Cited by 8

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plaskova, A., & Mlcek, J. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1118761 · Cited by 342

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Giacometti, J., Kovačević, D. B., Putnik, P., Gabrić, D., Bilušić, T., Krešić, G., Stulić, V., Barba, F. J., Chemat, F., Barbosa‐Cánovas, G. V., et al. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.036 · Cited by 322

Application of natural antimicrobials in food preservation: Recent views

Batiha, G. E., Hussein, D. E. E., Algammal, A. M., George, T. T., Jeandet, P., Al‐Snafi, A. E., Tiwari, A., Pagnossa, J. P., Lima, C. M. G., Thorat, N. D., et al. (2021) · Food Control · doi:10.1016/j.foodcont.2021.108066 · Cited by 315

Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review

Teshome, E., Forsido, S. F., Rupasinghe, H. P. V., & Keyata, E. O. (2022) · The Scientific World JOURNAL · doi:10.1155/2022/9901018 · Cited by 284

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Awad, A. M., Kumar, P., Ismail‐Fitry, M. R., Jusoh, S., Aziz, M. F. A., & Sazili, A. Q. (2021) · Antioxidants · doi:10.3390/antiox10091465 · Cited by 271

HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE

Anamaria, P. O. P., MUSTE, S., Păucean, A., CHIȘ, S., Simona, M. A. N., Salanță, L. C., Romina, M. A. R. C., Mureşan, A. E., & Marțiș, G. S. (2019) · Hop and Medicinal Plants · doi:10.15835/hpm.v27i1-2.13585 · Cited by 8

A review on the comparative efficacy of species as natural preservatives

Pathrod, U., Preethu, A. H., Hanumantharaju, K. N., Madalageri, D. M., Gurikar, C., & Varsha, M. K. (2025) · Medicinal Plants - International Journal of Phytomedicines and Related Industries · doi:10.5958/0975-6892.2025.00050.2

Spices and Herbs as Food Preservatives

Vijayan, A., & Shyni, K. (2024) · FoodSci Indian Journal of Research in Food Science and Nutrition · doi:10.15613/fijrfn/2024/v11i1/44793 · Cited by 1

Essential Oils of Herbs and Spices: Their Antimicrobial Activity and Application in Preservation of Food

Macwan, S. R., Dabhi, B. K., Aparnathi, K. D., & Prajapati, J. B. (2016) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2016.505.092 · Cited by 85

Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector

Mashabela, N. M., Ndhlovu, P. T., & Otang-Mbeng, W. (2022) · IntechOpen eBooks · doi:10.5772/intechopen.108143 · Cited by 13