Exploring the phytochemistry and antimicrobial potential of star anise (Illicium verum L.) and its utilization in food industry: An updated review

Abstract

The well-known spice Star anise (Illicium verum) has a distinct aroma and is rich in bioactive substances that have been demonstrated to have a variety of biological benefits. Anethole, shikimic acid, limonene, linalool, quercetin, and safrole have potential applications in food preservation. Fresh produce's shelf life can be significantly extended by the main ingredient, anethole, which has been found to have antibacterial, antifungal, and antioxidant properties. In addition to their antibacterial and antioxidant qualities, limonene and linalool also have bio enhancing and anti-inflammatory qualities that guarantee the spice's contribution to the fight against food spoilage. In addition to defending against or lessening the effects of oxidative stress and foodborne pathogens, dietary quercetin has the ability to enhance antioxidant and anti-inflammatory properties. With particular regard to food safety and preservation, star anise is a great resource for natural food preservative and antibacterial substances in the food chain due to the combined effects of these phytochemicals. By highlighting its efficacy in eradicating food-pathogenic bacteria, improving the quality of foods preserved using this method, and providing new insights into environmentally friendly star anise preservation technologies, this review seeks to shed light on the emerging trend of using star anise phytochemicals in food preservation.