The food industry has recently put environmental concerns at the centre of its main strategies. Food companies concentrated on the potential use of spices and herbs as natural additives to extend the product shelf-life in order to satisfy consumers’ demands about the quality and safety of foodstuffs. Indeed, cutting-edge and/or practical packaging methods have been created in order to better preserve food quality and safety, therefore minimising environmental effects on natural resources. Therefore, scientific study on primary food packaging concentrated on the potential application of bio-packaging to both extend shelf-life and lessen the “harmful” effects on land and marine ecosystems. This study sought to evaluate the use of spices, herbs, and bio-packaging as novel preservation techniques to increase the shelf-life of food and provide a “eco-friendly” solution through an analysis of the scientific literature. These studies on the use of herbs, spices, and bio-packaging could offer fresh approaches to food preservation while minimising its negative effects on the economy, the environment, and society.

Author(s) Details:

Giuliana Vinci,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Lucia Maddaloni,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Sabrina A. Prencipe,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Alessandro Bernardo,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8315

Keywords: Food shelf-life, spices, herbs, bio-packaging, additives

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