Uses of Herbal-Derived Products in the Food Sector

Abstract

There is a growing interest in natural cost-effective food additives, like extracts of herbs and essential oils, due to a higher consumer demand for healthier products free of synthetic preservatives. Plants are a rich source of bioactive compounds with various biological activities in humans and animals; being the antimicrobial and antioxidant activity the most explored by the food sector. Encapsulation technique has enabled application of herbal extracts and essential oils in food products for decades due to compounds instability and low water solubility. Recent developments in encapsulation methods have supported the design of active packaging containing herbal extracts and essential oils, an emerging technology with the potential to reduce the use of petrochemical-based packaging materials. This chapter aimed to present an overview of herbal-derived products in the food sector, focusing on herbal extracts and essential oils applications in food products, and active films and coatings. Additionally, current data regarding the technologies used to encapsulate phytochemicals and future perspectives in this field are presented. From the shown data, encapsulation methods produced natural additives suitable for food application. Active films and coatings efficiently prevent weight and firmness loss, delay oxidation, inhibit microorganism growth, and reduce fruits respiration.