Abstract
Black pepper (Piper nigrum L.) is one of the most widely used spices, and the constituent parts of its essential oil contribute to its value. Although traditionally used as a culinary ingredient, fragrant aromatic, and medicine, it is presently used in the food, cosmetic, and pharmaceutical industries. The recognition of the antioxidant and antimicrobial properties of the essential oil of black pepper fostered research and proposals for its potential use as a natural food preservative. This is because existing methods of food preservation involving the use of synthetic preservatives have been reported to have undesirable effects on health and sometimes do not completely eliminate microorganisms. Essential oil of black pepper has been used to preserve orange juice and pork. Also its effect on meat spoilage organisms has been extensively studied, prompting the call for further studies and its subsequent adoption as a natural preservative.
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