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Peer-reviewedCC BYPlant Foods for Human Nutrition

Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems

  • Оlena Stabnikova1
  • Viktor Stabnikov2
  • Octavio Paredes‐López3
  1. 1Advanced Research Laboratory, National University of Food Technologies, Kyiv, Ukraine
  2. 2Department of Biotechnology and Microbiology, National University of Food Technologies, Kyiv, Ukraine
  3. 3Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato, 36821, Gto, México. [email protected]
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Abstract

This review provides a systematic analysis of ten spices representing the largest share of global production, with a particular focus on their antimicrobial and antioxidant properties and their role in food preservation. These bioactive properties are of special importance for ensuring food safety, maintaining product quality, and extending shelf life. The review analyzes current approaches to the application of spices in the food industry, both in their natural form and as essential oils. The effectiveness of essential oils is analyzed in various applications, including their use as food additives, surface treatment agents, and components of edible coatings. Advanced delivery systems, such as micro- and nanoencapsulation and nanoemulsion-based formulations, are discussed as promising strategies to enhance stability, bioavailability, and controlled release. Special attention is given to the incorporation of spices into the development of active packaging systems. Additionally, the review addresses current challenges and limitations associated with the use of spices and their derivatives in processed food production and highlights future perspectives for their rational and sustainable use.

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Cite

BibTeXRIS
BibTeX
@article{stabnikova2026spices,
  title = {{Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems}},
  author = {Оlena Stabnikova and Viktor Stabnikov and Octavio Paredes‐López},
  journal = {Plant Foods for Human Nutrition},
  year = {2026},
  month = may,
  doi = {10.1007/s11130-026-01519-8},
  url = {https://doi.org/10.1007/s11130-026-01519-8},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems
AU  - Оlena Stabnikova
AU  - Viktor Stabnikov
AU  - Octavio Paredes‐López
PY  - 2026
DA  - 2026/05/26
JO  - Plant Foods for Human Nutrition
DO  - 10.1007/s11130-026-01519-8
UR  - https://doi.org/10.1007/s11130-026-01519-8
AB  - This review provides a systematic analysis of ten spices representing the largest share of global production, with a particular focus on their antimicrobial and antioxidant properties and their role in food preservation. These bioactive properties are of special importance for ensuring food safety, maintaining product quality, and extending shelf life. The review analyzes current approaches to the application of spices in the food industry, both in their natural form and as essential oils. The effectiveness of essential oils is analyzed in various applications, including their use as food additives, surface treatment agents, and components of edible coatings. Advanced delivery systems, such as micro- and nanoencapsulation and nanoemulsion-based formulations, are discussed as promising strategies to enhance stability, bioavailability, and controlled release. Special attention is given to the incorporation of spices into the development of active packaging systems. Additionally, the review addresses current challenges and limitations associated with the use of spices and their derivatives in processed food production and highlights future perspectives for their rational and sustainable use.
SN  - 0033-5134
SN  - 0377-3205
SN  - 0921-9668
SN  - 1573-9104
SN  - 2214-5494
SN  - 2214-5508
ER  -