Preservative Properties of Plant Extracts and oils on some Foods

Natural preservatives sourced from plants either as essential oils, herbs and spices have for long been used traditionally to preserve foods. Presently, much research is undertaken to discover the potentials of more plant extracts, essential oils, herbs and spices as alternatives to chemical preservatives. This is because consumers have this genuine perception that most of the chemical preservatives in use now pose risks to their health. The concern arose from the fact that many published works show these chemical preservatives to contain harmful substances. The fact that there are many patented natural preservatives on sale that are less or not toxic to the human body and because plants are very much available within our localities necessitates further research to discover more of these plant - based preservatives. This book highlight the preservatives properties of some plant materials as sanitizers and preservatives on some fully and minimally processed foods. The book will be a guide and source of encouragement for those researchers seeking to discover more plant - based preservatives.

Autorentext

Aminu Bukar (PhD) studied Microbiology at Bayero University, Kano - Nigeria, where he is presently a lecturer of Microbiology with specialization in Food and Industrial Microbiology and research interests in food spoilage and food preservation using natural preservatives. Aminu has published many articles in both National and International Journals