The effects of aromatic plants and their extracts in food products

Abstract

In a response to recent growing demands for natural, “value-added” and healthier food products, extensive investigations have been carried out on the incorporation of different aromatic plants with culinary and/or therapeutic applications in various conventional food products. Aromatic plants are abundant and affordable sources of natural antioxidants and bioactive substances with proven pro-health effects, which can exert various actions when incorporated in food formulations. These actions range from increased storage stability to enhanced physiological functionality of enriched products. Due to potent antioxidant activity, aromatic plants and their derivatives can be used to replace synthetic preservatives and antioxidants. Major constraint that limits their application in food is related to changes in sensory properties. This chapter discusses applications of various forms of aromatic plants (as a whole or their derivatives) in food systems and their effects on nutritional, textural, sensory properties and shelf-life extension. Major food groups will be encompassed (cereal, meat, fish, dairy, fruit and vegetable products) including applications in food packaging.