Abstract
Food preservation increases food quality and safety. The quality and safety of food deteriorate because of the inherent food properties or due to microbial contamination. Different approaches have been employed to overcome these problems. The use of preservatives is one such approach. Owing to the safety and toxicological concerns regarding the synthetic preservatives and consumers’ awareness, the demand for natural ingredients and food preservatives has increased. Plants provide a better option as they are present in abundance and are rich sources of bioactive compounds, which act as natural preservatives in various food products. The aim of this chapter is to provide a detailed account of the plant extracts extracted from various sources and their application as antimicrobials, antioxidants, and antibrowning agents in different food systems.
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