24. Application of Botanicals as Natural Preservatives in Food

  1. Rajeev Bhat3,
  2. Abd Karim Alias3 and
  3. Gopinadhan Paliyath4
  1. Vibha Gupta1 and
  2. Jagdish Nair2

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch24

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Gupta, V. and Nair, J. (2012) Application of Botanicals as Natural Preservatives in Food, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch24

Editor Information

  1. 3

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 4

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. 1

    Department of Botany, Guru Nanak Khalsa College, Matunga, Mumbai, India

  2. 2

    Department of Biotechnology and Bioinformatics, Padmashree Dr. D. Y., Patil University, Navi Mumbai, India

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • antifungals;
  • antimicrobials;
  • antioxidants;
  • biopreservatives;
  • botanicals;
  • essential oils;
  • food products;
  • herbs;
  • natural preservatives;
  • spices


The deterioration of food quality occurs due to various physical, chemical, enzymic, or microbiological factors. A number of preservation techniques are available for maintaining food quality, which act by slowing or reducing microbial growth. Addition of preservative agents, either chemical or natural, is one such method. Currently there is an emphasis in the food industry on procedures that deliver food with no chemical preservatives, that is of good quality, that is nutritionally healthy, and which provides a high assurance of microbial safety. All of these can be met by use of natural preservatives which are generally derived from plants and their metabolites.