草药和香料作为功能性食品配料：其治疗特性、抗氧化和抗菌活性及其在食品保鲜中的应用的综合综述

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-13 DOI:10.1016/j.jff.2025.106882

Nasser Al-Habsi , Maha Al-Khalili , Syed Ariful Haque , Nada Al Akhzami , Cid R. Gonzalez-Gonzalez , Sheikha Al Harthi , Saud M. Al Jufaili

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引用次数: 0

摘要

草药和香料的使用可以追溯到几千年前。它们主要用作防腐剂、增味剂、着色剂、香料和治疗物质。目前，许多药物都是从这些植物和调味料中提取的。本文将重点介绍草药和香料在治疗和治疗疾病中的直接应用。草药和香料的健康益处归功于它们的活性化学物质，包括抗氧化剂、抗炎剂、抗菌剂等。因此，在食品中加入草药和香料在功能性和药用和营养方面具有实质性的优势。这篇综述的目的是提供一个简明的概述在过去的十年草药和香料的特点。它将涵盖它们的药用、抗氧化、抗菌和感官能力及其在乳制品中的应用。在强化食品方面，香草和香料是合成防腐剂的优良替代品，因为它们在延长保质期的同时增强了产品的视觉吸引力和可取性。需要进一步研究优化活性化学物质的提取，探索不同草药和香料的协同作用，进行更多的临床试验，加强功能食品和天然防腐剂的配方开发。

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Herbs and spices as functional food ingredients: A comprehensive review of their therapeutic properties, antioxidant and antimicrobial activities, and applications in food preservation

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Herbs and spices as functional food ingredients: A comprehensive review of their therapeutic properties, antioxidant and antimicrobial activities, and applications in food preservation

The utilization of herbs and spices dates back thousands of years. They are mainly used as preservatives, flavour enhancers, colourants, fragrances, and therapeutic substances. Currently, a multitude of medications are derived from these botanicals and seasonings. This review will focus on the direct use of herbs and spices to treat and cure ailments. The health benefits of herbs and spices are attributed to their active chemicals, including antioxidants, anti-inflammatory agents, antibacterials, and others. Thus, incorporating herbs and spices into food products offers substantial advantages in terms of functionality and provides medicinal and nutritional benefits. This review aims to provide a concise overview of the characteristics of herbs and spices during the past decade. It will cover their medicinal, antioxidant, antimicrobial, and sensory capabilities and their uses in dairy products. Herbs and spices are a superior alternative to synthetic preservatives in fortifying foods, as they enhance the products' visual appeal and desirability while extending their shelf life. Further research is required to optimize the extraction of active chemicals, explore the synergistic effects of different herbs and spices, conduct more clinical trials, and enhance formulation development for functional foods and natural preservatives.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.