Herbs and spices as functional food ingredients: A comprehensive review of their therapeutic properties, antioxidant and antimicrobial activities, and applications in food preservation
Nasser Al‐Habsi, Maha Al‐Khalili, Syed Ariful Haque, Nada Al Akhzami, Cid R. González-González, Shamsa Al Harthi, Saud M. Al Jufaili
Abstract
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.