A review on the nutritional value, antimicrobial activities and preservative effects of thyme and coriander | ||
| Assiut Veterinary Medical Journal | ||
| Articles in Press, Accepted Manuscript, Available Online from 19 November 2025 | ||
| Document Type: Review article | ||
| DOI: 10.21608/avmj.2025.379562.1682 | ||
| Authors | ||
| Omar Ezzat1; Abdelsalam E. Hafez1; Rasha M. El Bayuomi1; Abdallah F. Mahmoud1; Wageh Sobhy Darwish* 2 | ||
| 1Food Hygiene, Safety and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt | ||
| 2Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt | ||
| Abstract | ||
| Thyme, and coriander are natural herbs that can be used as natural food additives and used effectively in the food, particularly meat industry. Thyme and coriander are highly nutritious herbs contain proteins, fats, vitamins and minerals and other bioactive molecules. Thyme and coriander had dcoumented antioxidant, antibacterial, and anti-inflammatory activities. Coriander, in particular contains a high concentration of volatile oils, including limonene, geraniol, and linalool. These oils have a significant role in their antimicrobial properties. Similarly, Thyme contains thymol which had well-documented antimicrobial and antioxidant activities. The purpose of this study was to spot the light on the antimicrobial activities of thyme and coriander and the possibility of employing as preservatives in the food industry. This literature review showed the possibility to use such natural additives in the extension of the shelf life of meat and meat products, improving aroma and flavor and therefore, can be used as ideal food preservatives. | ||
| Keywords | ||
| Thyme; coriander; antimicrobial activities; nutritional values; preservative effects | ||
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