Frontiers in Horticulture

Industrial Uses of MAPs: Food Processing Industry

Author(s): M. Paz Arraiza, Carlos Calderon-Guerrero, Silvia C. Guillen and Miguel A. Sarmiento

Pp: 45-59 (15)

DOI: 10.2174/9781681085500117010007

* (Excluding Mailing and Handling)


Every day the food industry uses more natural products such as spices, flavourings and food preservatives. Many aromatic and medicinal plants have antioxidant activity, germicidal and fungicidal actions which make them useful as food preservatives, attributed to volatile constituents such as phenols among other components. Precooked products gradually replace home cooked food and their preparation involves antioxidants, preservatives, flavourings and colourings of natural origin. This chapter describes the plants that are used in the manufacture of food preservatives, additives and supplements and those that are used for their organoleptic properties, such as spices and herbs.

Keywords: Condiments, Flavour, Food additives, Functional foodstuffs, Herbs, Liqueurs, Natural additives, Natural sweeteners, Preservatives, Spices.

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