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.
Stabnikova et al. (Tue,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: