The use of plant extracts as natural alternatives to synthetic preservatives has gained significant attention in recent years. These extracts, sourced from herbs, spices, fruits, and other botanical origins, exhibit notable antimicrobial and antioxidant activities. Such properties effectively curb microbial proliferation, retard lipid oxidation, and help retain the sensory and nutritional integrity of food products.Plant-derived compounds are increasingly incorporated into a wide range of food categories, including meat, dairy, beverages, and convenience foods. Their application not only enhances food safety and prolongs shelf life but also supports the clean-label movement and meets the growing consumer demand for natural and minimally processed options. Moreover, by adopting plant-based preservatives, the food industry can reduce dependence on synthetic additives, thereby promoting both innovation and sustainability in product development.
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