AUCTORES
Review Article
*Corresponding Author: Naseem Zahra, Food & Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research Laboratories Complex Lahore Pakistan.
Citation: Naseem Zahra, Muhammad K. Saeed, Asma Saeed, Shamakh Naveed, and Muntha Shahid, et.al (2024), A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices, J. Nutrition and Food Processing, 7(15); DOI:10.31579/2637-8914/277
Copyright: © 2024, Naseem Zahra. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: 25 October 2024 | Accepted: 15 November 2024 | Published: 02 December 2024
Keywords: preservatives, canning, bio-preservation, antimicrobials, shelf life, probiotics
Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safety and shelf life. Challenges such as strain selection, regulatory compliance, and consumer acceptance highlight the need for thorough screening and education for successful implementation. This review paper entails the use of traditional preservation methods as well as the importance of bio-preservatives for the preservation of different spices to enhance shelf life.
Spices are used to make food delicious and more appealing. Examination of plant micro remains found on grinding stone tools, believed to be of South Asian descent, has revealed the presence of cooking spices such as turmeric, ginger, fingerroot, sand ginger, galangal, clove, nutmeg, and cinnamon. These spices are essential components in the preparation of curry in present-day South Asia (Wang et al., 2023). The U.S. Food and Drug Administration (FDA) defines spices as "aromatic vegetable substances that are used in whole, broken, or ground form, primarily to add flavor to food rather than for nutritional value," and they should not have any volatile oil or flavoring principle removed from them (Gottardiz et al., 2016). Spices can also be used as a preservative for food. The primary benefit of incorporating herbs and spices into food as preservatives stem from their 'generally recognized as safe' (GRAS) status, as their historical use in the human diet has stood the test of time. Moreover, they are typically devoid of chemical residues, making them promising substitutes for chemical additives (Jhandai et al., 2019).
Heat or thermal treatment is regarded as a noble and traditional method for preserving food. Over the years, this technique has been successfully utilized in a variety of food industries, ranging from bakery and dairy products to fruits and vegetables (Wurlitzer et al., 2019; Gharibi et al., 2020; Christiansen et al., 2020). Certain drawbacks have been identified in heat treatment and freezing techniques, including food shrinkage, texture deterioration, nutrient loss, and changes in organic properties, resulting in significant overall food product losses (Jayasena et al., 2015). However, in the past few decades, the thermal processing of food has been discouraged. Non-thermal processing involves processing food at temperatures close to room temperature, which ensures that heat-sensitive nutrients remain intact and prevent damage to the food, unlike thermal food processing (Jadhav et al., 2021).
In the past decade, the food industry has been searching for new natural bio-preservatives that not only serve as food preservatives but also promote human health (Burt, 2004). The need for sustainable food processing technologies to tackle the global food safety concerns is pressing. However, introducing new methods may pose certain risks due to changes in microorganisms, production techniques, environmental factors, and global trade. Thus, a careful evaluation is imperative to ensure the production of safe and top-quality food products (Zhou et al., 2022). Fermentation process is also quite significant in preservation of food which generates numerous beneficial products through the action of bacteria, which helps to reduce food spoilage and eliminate pathogenic microorganisms and metabolites, thereby rendering the food safe for consumption (Singh, 2018).
Salt and sugar both function in the same way when it comes to food preservation. When added to food products, they absorb water and limit the availability of water, which, in turn, inhibits the growth of microorganisms and helps in preserving the food (Dwivedi, 2017). Acidic food products are often treated with organic acids, like ascorbic acid, acetic acid, and benzoic acid, to hinder the growth of microorganisms and to prevent the growth of Clostridium botulinum and stabilize the color of cured meat products, nitrites and nitrates are commonly added (Branen et al., 2001). To prevent browning and control microbial activity in dried fruits, wines, and juices, sulfites are a common preservative used (Yang & Purchase, 1985). Products that contain fats and oils are often treated with antioxidants, such as butylated hydroxy anisole (BHA) and butylated hydroxytoluene (BHT), to prolong their shelf life (Gupta & Yadav, 2021).
Nisin and natamycin are types of antibiotics that are frequently used to preserve various food products (Silva & Lidon, 2016). The importance of spices and herbs has been growing recently as they are being recognized as potential sources of natural food preservatives. This interest has arisen due to the increasing emphasis on exploring methods of preserving food naturally that are both safe and efficient (Martinez-Gracia et al., 2015).
When herbs and spices are added to food products, their antimicrobial properties make them capable of preventing food spoilage and maintaining food safety by controlling the growth of spoilage and pathogenic microorganisms (Jack et al., 1995). A study evaluated 25 different types of spices for their natural antimicrobial properties and their effectiveness in preventing the growth of different foodborne microorganisms. It also recommends further research into their potential use as natural food preservatives to provide safer and more sustainable ways to prolong shelf life (Sulieman et al., 2023).
Spices have also exhibited pharmacological importance. S. aromaticum has been studied pharmacologically for its effects on a range of harmful parasites and microorganisms, such as pathogenic bacteria, Plasmodium, Babesia, Herpes simplex, and hepatitis C viruses. Numerous studies have shown that eugenol, found in S. aromaticum, possesses analgesic, antioxidant, anticancer, antiseptic, anti-depressant, antispasmodic, anti-inflammatory, antiviral, antifungal, and antibacterial properties (Batiha et al., 2020). They also observed that these properties have been observed against various pathogenic bacteria, including methicillin-resistant Staphylococcus epidermidis and S. aureus. Black pepper contains piperine in a range of 2-7.4%, which varies based on the pepper plant. Piperine has been found to have a wide range of pharmacological effects, including anti-proliferative, anti-tumor, anti-angiogenesis, antioxidant, anti-diabetic, anti-obesity, cardioprotective, antimicrobial, anti-aging, and immunomodulatory effects in both laboratory and animal experiments (Haq et al., 2021). Additionally, piperine has been noted for its hepatoprotective, anti-allergic, anti-inflammatory, and neuroprotective properties.
Prevalent Preservation methods
Bio preservation is the latest or modern method of preservation of food. Some traditional or prevalent methods other than bio preservation are also there that have been used over decades for the preservation of food and spices in homes at smaller scale as well as on the commercial level.
Thermal treatment
The typical procedure includes heating food at a temperature ranging from 75 to 90 degrees Celsius or above, with a holding period of 25 to 30 seconds. Research on improving the preservation of apple juice through pasteurization and thermal treatment of maize demonstrated significant effects on flavor, digestibility, glycemic index, aroma, color, and sensory characteristics (Charles-Rodriguez et al., 2020; Zou et al., 2020). Heating food decreases the presence of harmful microorganisms. However, extensive research has demonstrated that it can also result in energy inefficiencies, flavor changes, structural modifications, and nutritional depletion (Rosello-Soto et al., 2018).
By causing gelatinization and browning processes, liquid foods, juices, and drinks can potentially have negative impacts (Codina-Torrella et al., 2017; De Souza et al., 2020). These days, heating food is not a highly valued preservation technique because it may lower its nutritional benefits; instead, methods that preserve the food's natural characteristics and nutrients are recommended.
Drying and dehydration
For thousands of years, drying which entails taking liquid out of a substance has been an essential unit activity in a variety of commodities, including food, waste, paper, coal, wood, and biomass. The main and often applied drying methods are examined in this section. In order to explain the simultaneous heat and mass transfer processes inside the drying material's internal layers and at its interface with the surrounding space, drying kinetics takes the place of complex mathematical models (Michailidis & Krokida, 2014).
In order to improve the process' efficiency in terms of food quality and energy consumption, the evolution of drying techniques which can be divided into four stages is thoroughly investigated (Vega-Mercado et al., 2001). Tray drying is the first step, followed by the integration of different drying techniques (the hurdle technology concept in drying). Producing high-quality dehydrated products requires an economical drying system since it cuts down on drying time and minimizes product damage.
In order to decrease energy usage and operational costs, new drying techniques have now been introduced. Osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying, and spray drying are all promising technologies for producing high-quality dried products and powders (Sagar & Suresh Kumar, 2010). A widely utilized, reliable, and reasonably priced method of preserving foods and spices throughout time is drying and dehydration. For long-term storage, spices are especially ground and sealed in vacuum canisters.
Canning and bottling
There are various methods of thermal processing, but commercial sterilization or canning is one of the most well-known. The purpose of this chapter is to provide an introduction to food canning. According to Owusu-Apenten & Vieira, (2023), there are following typical points of canning that should be taken under consideration:
1. Introduction to unconventional canning methods, 2. Commercial sterilization or canning, can sealing, 3. Conventional heat processing, 4. Cooling of heat-processed foods; canning of acidic foods, 5. Other heat processing methods: continuous agitating retort, hydrostatic cooker, aseptic fill method, cooking under pressure, and microwave processing, 6. Containers, such as cans, flexible pouches, and glass containers; microwavable containers; plastic containers and flexible containers, 7. Warehouse storage of canned foods, 8. FDA regulations and safety, 9. Basic principles of thermal processing, including temperature and heat, heat capacity, heat transfer, cooking and cooking methods, pasteurization of liquid foods, and blanching fresh fruits and vegetables, 10. Microbial death rate.
Freezing and refrigeration
Preserving leafy vegetables, spices, and milk products often involves using cooling and freezing methods to maintain their sensory qualities and nutritional content. Freezing techniques commonly used are air blast, cryogenic, direct contact, and immersion freezing, while more advanced methods include high-pressure freezing, ultrasound-assisted freezing, electromagnetic disturbance freezing, and dehydration freezing (Cheng et al., 2017; Brbosa de Lima et al., 2020). The process of cooling and freezing relies on heat transfer mechanisms, where heat energy is transferred from the food and its container to the surrounding environment, resulting in a cooling effect.
Hence, thermal conductivity and thermal diffusivity play a significant role in influencing the speed of cooling or freezing. There has been an increasing focus on storage methods, particularly with the growing popularity of ready-to-eat foods to meet consumer needs. When properly packaged and stored at low temperatures, foods can be shielded from the entry of microorganisms, ensuring food safety. Although cooling and freezing are reliable techniques, concerns such as cooling duration, uneven formation of ice crystals, storage expenses, and the requirement for specialized environments need to be addressed (Sridhar et al., 2021).
To tackle these challenges, we have evaluated technological tools like three-dimensional mathematical models and computational fluid dynamics models. These tools aid in comprehending heat transfer and fluid flow patterns in various food compositions, providing a way to address the issues (Zhu et al., 2019; Barbosa de Lima et al., 2020; Branda et al., 2020; Stebel et al., 2020). Freezing (approximately -15 degrees Celsius) and refrigeration (around 4 degrees Celsius) are effective methods for preserving food, preventing microbial contamination and growth for many years.
Vacuum packing
The oxidation and spoilage of many dairy products are triggered by the presence of air. However, packaging these food items with plastic films and vacuum sealing extends their shelf life (Singh et al., 2019). It has long been recognized that Modified-Atmosphere Packaging (MAP) can increase the shelf life of various food products. Initially, researchers found that MAP or vacuum packing could slow down the ripening process of fruits and vegetables (Xu et al., 2022).
Since this discovery in 1995, there has been a significant rise in the range of products now packaged in modified atmospheres because it is considered more effective than vacuum packing (Domingues Galli et al., 2024). At the moment, a variety of food products including vegetables, fruits, cheese, pasta, baked goods, ready-to-eat meals, tea, coffee, potato chips, and an expanded range of fresh and cooked fish and meats are being sold in modified atmospheres (Davies, 2003; Hur et al., 2013). The research indicated that chilies stored in cold conditions and vacuum-sealed packaging experienced the smallest decrease in quality parameters. Furthermore, chilies with 12% moisture content, stored in vacuum-sealed bags, exhibited superior quality parameters compared to those with 10% moisture content (Chetti et al., 2014).
The application of vacuum packaging was successful in lessening the development of some types of biogenic amines (BAs). On the other hand, they also stimulated the growth of other types of BAs like spermine and tyramine (Doeun et al., 2016). So, the vacuum packing is a helpful technique for conservation of food but there are methods that are more efficient than simple vacuum packing.
Salt as a Preservative in various spices
Salt Curing: Certain spices, such as whole peppercorns or mustard seeds, can be preserved by curing them with salt. The salt removes moisture from the spices, creating an environment that discourages the growth of bacteria and molds. This method, commonly employed for olives and capers, helps in their preservation (Sebranek, 2009).
Salt Brining: Spices can also be preserved by soaking them in a saltwater solution, a process known as brining. This technique is often used for preserving vegetables like cucumbers (pickles) and cabbage (sauerkraut), with added spices such as dill, garlic, and mustard seeds for flavor enhancement (Kanagaraj & Babu, 2002; Brás & Costa, 2010).
Salt Packing: Preserving herbs like basil or rosemary can be achieved by coating them with salt or layering them with salt. This method draws out moisture and creates a protective barrier against microbial growth, aiding in their preservation (King, 2006).
Salt Blending: Mixing spices with salt not only enhances their flavor but also aids in preservation. Seasoned salts or spice rubs, which combine spices with salt, are commonly used to flavor and preserve meats, vegetables, and other foods.
Salt Encrusting: Spices can be encrusted with a layer of salt to form a protective barrier against moisture and microbes. This technique, often utilized in preserving fish or meat, helps in retaining moisture and flavor while preventing spoilage (Raghavan, 2006).
Salt Fermentation: Fermenting spices with salt not only preserves them but also enhances their flavor through the fermentation process. This method is popularly employed in fermenting chili peppers for hot sauces or making kimchi, a Korean fermented cabbage dish (Nout, 2014).
Salt Drying: Drying spices with salt aids in their preservation by removing moisture and inhibiting microbial growth. This method is commonly used for preserving herbs like sage or thyme, where salt helps in retaining their flavor and color during the drying process (Raghavan, 2006).
Bio-preservation Techniques
Bio-preservation techniques play an important role in increasing the shelf life of food goods while maintaining quality and safety. In this review, we will look at the many approaches used in bio-preservation, with a focus on natural antimicrobials, fermentation and pickling, the use of probiotics, and microbial inhibition via competitive exclusion (Jhandai et al., 2019).
Because spices are susceptible to microbial contamination and deterioration, utilizing the antibacterial characteristics of natural antimicrobials becomes extremely important in the bio-preservation process (Nazir et al., 2017). Spices, which are frequently exposed to changing environmental conditions during cultivation, harvesting, processing, and storage, are vulnerable to contamination from a variety of spoilage and pathogenic bacteria, fungus, and yeasts (Rawat, 2015). As a result, the use of natural antimicrobials provides an effective technique for reducing microbial development and maintaining spice quality throughout the supply chain (Shelef, 1984).
Use of Natural antimicrobials
Natural antimicrobials, such as bacteriocins produced by lactic acid bacteria (LAB), are critical in ensuring the safety and purity of spices (Rendueles et al., 2022). LABs are naturally present in many fermented foods and have the ability to create a wide range of antibacterial chemicals, including bacteriocins such as nisin (Yusuf, 2018). These bacteriocins have broad-spectrum antibacterial activity against Gram-positive bacteria found in spices, including Bacillus and Clostridium species, as well as foodborne pathogens including Salmonella and Listeria (Gautam & Sharma, 2009).
When added to spices, natural antimicrobials such as nisin can effectively limit the growth of spoilage and harmful bacteria, extending the shelf life of these important culinary items. Natural antimicrobials aid to avoid undesired changes in color, flavor, and scent, ensuring that spices retain their characteristic sensory properties over time (Nisa et al., 2023).
Furthermore, the bio-preservation of spices through the application of natural antimicrobials is in line with customer aspirations for minimally processed and clean-label goods. With people looking for more natural options than artificial additives and preservatives, adding natural antimicrobials to spices provides an open, sustainable way to keep them fresh without sacrificing flavor or nutritional content (Tiwari et al., 2009).
Natural antimicrobials not only have antibacterial qualities but also have the ability to improve the sensory qualities of spices, which adds to their allure in culinary applications. Some antimicrobial chemicals, such thymol in thyme and cinnamaldehyde in cinnamon, are generated from herbs and spices themselves. These compounds not only prevent the growth of microorganisms but also give the spices their unique smells and fragrances (Moghadam et al., 2019). These natural flavorings work in concert to preserve and improve the quality of spices, especially when paired with the antibacterial action of bacteriocins generated by LAB, such as nisin (Retnaningrum et al., 2020).
All things considered, the use of natural antimicrobials is a viable method for bio-preserving spices, providing strong defense against microbial deterioration without sacrificing their distinct flavor profile (Batiha et al., 2021). The use of natural antimicrobials into spice preservation techniques offers a chance to satisfy customer demands for safe, tasty, and sustainable culinary ingredients as the market for clean-label and natural food items grows (Ayala-Zavala et al., 2008).
Fermentation and pickling
Traditional techniques for preserving spices that add distinct aromas and increase their shelf life by using beneficial microbes include pickling and fermentation (Sultana et al., 2014).
Lactic acid bacteria (LAB) and yeast are two examples of the specific microorganisms whose growth and metabolism are controlled during fermentation, changing the biochemical makeup of spices (Guizani & Mothershaw, 2007). Fermentation can happen naturally in the context of preserving spices or with the inclusion of starter cultures containing particular strains of yeast or LAB. These microbes break down the sugars and other carbohydrates found in spices to produce organic acids, alcohols, and other substances that help to build flavor and stop the growth of germs that cause spoiling (Mani A., 2018).
In the fermentation of spices, lactic acid bacteria—including species like Lactobacillus and Pediococcus—are essential. As a metabolic byproduct, these bacteria produce lactic acid, which lowers the pH of the fermentation medium and creates an acidic environment that prevents the formation of mold and harmful bacteria (Nout, 2014). Furthermore, by inhibiting the growth of spoilage organisms, LAB may produce antimicrobial chemicals such bacteriocins, which further aid in the preservation of spices.
A particular type of fermentation called pickling is frequently used to preserve spices, especially whole or chopped spices that are submerged in a brine solution (Peréz-Dıaz et al., 2013). Pickling preserves spices and adds a distinct tangy flavor because the acidic environment produced by the addition of vinegar or brine prevents the growth of spoilage and pathogenic germs. The pickling solution's acidity helps preserve the texture and color of the spices over time in addition to halting the growth of microorganisms (Behera et al., 2020).
Furthermore, by utilizing a variety of metabolic pathways and enzymatic processes, pickling and fermentation help produce varied flavor profiles in spices. Fermented spices get their distinct flavor and scent from a wide range of flavor compounds that are produced by yeast and LAB during fermentation. These compounds include volatile organic acids, esters, and alcohols (Reina et al., 2005). Furthermore, the pickling solutions' acidic environment facilitates the better extraction of flavor components from spices, enhancing their sensory qualities (Srivastava, 2018).
Application of probiotics
A new method for improving the nutritional content and safety of these culinary components is the use of probiotics in the preservation of spices.
Owing to their capacity to withstand the acidic environment of the stomach and establish themselves in the intestines, specific strains of lactobacilli, bifidobacteria, and other lactic acid bacteria are frequently utilized as probiotics (Illupapalayam et al., 2014). These probiotic microbes can prevent pathogenic bacteria and spoilage while encouraging good microbial populations, which is important for spice preservation (Mahmoudi et al., 2017).
Probiotics lower the danger of microbial contamination and spoiling by competing with harmful bacteria for resources and colonization sites when added to spice preparations. Probiotics also generate antimicrobial compounds that stop the growth of pathogens and spoilage organisms, like hydrogen peroxide, organic acids, and bacteriocin (Barak & Mudgil, 2022). By stopping microbial growth and preserving product quality over time, its antimicrobial action contributes to the shelf life extension of spices.
Furthermore, consuming spices that contain probiotics may help consumers' health in ways other than just preserving food (Song et al., 2012). Probiotic-spiced foods may aid in the development of a healthy gut microbiota, which is crucial for immune system function, digestive health, and general well-being, by adding advantageous microbes into the diet (Rodgers, 2008). Probiotics are a beneficial addition to the diet since research indicates that they may improve nutritional absorption, lessen the risk of some infections, and relieve gastrointestinal issues.
Probiotics added to spice recipes also correspond with consumer demands for functional meals that support wellbeing and health (Dinkçi et al., 2019). Probiotic-enhanced products are in high demand as customers' interest in holistic approaches to nutrition and illness prevention grows. Probiotic-spiced foods provide a quick and tasty method to add probiotics to your diet, letting you get the advantages of these healthy bacteria while also improving the taste and nutritional value of your favorite meals (Sridhar et al., 2021).
Microbial inhibition through competitive exclusion
Microbial inhibition through competitive exclusion is a dynamic strategy employed in the preservation of spices, leveraging the natural antagonistic interactions between beneficial microorganisms and harmful pathogens to maintain product quality and safety.
Enhancing Shelf Life with Bio-preservatives
Bio-preservation is a promising and eco-friendly approach to improving the safety and shelf life of food products (Maurya et al., 2021). By harnessing the power of antagonistic microorganisms or their metabolic products, bio-preservatives can inhibit or destroy undesired microorganisms in foods, thereby extending their shelf life and enhancing their safety (Ali et al., 2022). This review article will delve into the mechanisms of action of bio-preservatives and explore the challenges and limitations associated with their use.
Mechanisms of action of bio-preservatives:
The mechanisms of action employed by bio-preservatives play a crucial role in inhibiting or destroying undesired microorganisms in spices, thereby extending their shelf life and enhancing their safety. Here's a detailed exploration of the mechanisms mentioned.
Bio-preservatives, specifically lactic acid bacteria (LAB), are well-known for their capacity to create a wide range of antibacterial chemicals. Bacteriocins, organic acids, and hydrogen peroxide are examples of chemicals with strong antibacterial activity against a wide spectrum of spoilage and pathogenic bacteria found in spices (Qbi et al., 2018). Bacteriocins are tiny heat-resistant peptides generated by LAB and other microbes. These chemicals can specifically target and destroy closely related bacterial species, making them useful against spoiling organisms and foodborne diseases (Khalil et al., 2021).
Notably, bacteriocins such as nisin have been widely researched and approved for use as bio-preservatives in a variety of food products due to their safety and efficacy. Organic acids, including lactic acid and acetic acid, are metabolic byproducts of LAB fermentation (Nimrat et al., 2021).
These organic acids reduce the pH of the spice environment, providing an acidic environment that inhibits the growth of bacteria and fungi. Organic acids operate as bacteriostatic or bactericidal agents by affecting microbial cell membranes and metabolic activities, hence reducing microbial proliferation and deterioration (Jamuna et al., 2005). Certain LAB bacteria create another antimicrobial chemical called hydrogen peroxide (H2O2). This oxidative chemical can damage microbial cell membranes and DNA, causing cell death and inhibiting microbial development.
However, hydrogen peroxide production is frequently closely managed to avoid oxidative harm to the producing organism, ensuring optimal preservation while maintaining cell viability (Sharif et al., 2017).
Bio-preservatives use competitive exclusion as a strategic strategy to prevent the growth of dangerous pathogens in spices. Beneficial microorganisms, such as LAB, can successfully prevent the expansion of spoilage organisms and maintain the microbial balance in the spice environment by competing with pathogenic bacteria for nutrients and colonization sites (Sherawat et al., 2021).
Competitive exclusion is based on bio-preservatives' ability to fill ecological niches and consume nutrients, depriving pathogens of necessary resources for development and survival. Furthermore, bio-preservatives' ability to produce antimicrobial chemicals gives them a competitive advantage by making the environment unsuitable for spoilage and pathogenic microorganisms (Moses, 2018).
The metabolic activity of bio-preservatives, particularly LAB, can cause a drop in pH in the spice environment. LAB ferment the sugars found in spices, producing lactic acid that accumulates and lowers the pH of the surrounding medium. This fall in pH generates an acidic environment that limits the growth of spoilage and pathogenic bacteria, which helps to preserve spices (Anees et al., 2015). Acidic pH reduces microbial enzyme activity and disturbs cellular processes, limiting bacterial and fungal growth and survival. Furthermore, the low pH of the spice environment might improve the stability of some bioactive chemicals and pigments, allowing the spices to retain their sensory attributes and nutritional value over time (Amiri et al., 2021).
Figure 1. Mechanism of action of bio-preservatives
Challenges and limitations
Challenges and limitations associated with the use of bio-preservatives in spices pose hurdles to their widespread adoption in the food industry. Here's a detailed exploration of these challenges:
It can be difficult to identify and choose the most effective bio-preservative strains for spice preservation. Different strains of lactic acid bacteria (LAB) or other helpful microbes may have varying antibacterial activity, compatibility with spice matrices, and capacity to tolerate processing and storage conditions. As a result, comprehensive screening and evaluation are required to identify strains that demonstrate strong preservation efficacy while maintaining product quality and safety (Reina et al., 2005).
Temperature, pH, moisture content, and the presence of other microorganisms all have an impact on the performance of bio-preservatives used to preserve spices. To achieve the best preservation results, these conditions must be optimized for specific spice goods through thorough trial and tweaking (Ahmed et al., 2023). Furthermore, variations in processing methods and storage conditions may have an impact on bio-preservative performance, demanding constant monitoring and adjustment to ensure efficacy (Barcenilla et al., 2023).
The use of bio-preservatives in spice goods must adhere to the regulatory restrictions specified by food safety authorities, which vary by country and region. Regulatory compliance entails proving the safety and efficacy of bio-preservatives through extensive testing and validation (Oluk & Karaca, 2018). This procedure can be time-consuming and resource-intensive, necessitating significant expenditure in research and development to meet regulatory requirements and achieve commercial approval (Yildirim, 2011).
Manufacturers face considerable problems when it comes to consumer perception and adoption of bio-preservative-containing food items. Consumers may be unfamiliar with bio-preservatives or regard them as synthetic or unnatural ingredients, creating concerns about their safety and potential health consequences.
Addressing these issues necessitates open communication, education, and outreach initiatives to educate consumers on the benefits of bio-preservatives and their role in improving food safety and shelf life. Furthermore, manufacturers may need to spend in product labeling and marketing initiatives to increase consumer trust and confidence in bio-preserved spice items.
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Dear Erica Kelsey, Editorial Coordinator of Cancer Research and Cellular Therapeutics Our team is very satisfied with the processing of our paper by your journal. That was fast, efficient, rigorous, but without unnecessary complications. We appreciated the very short time between the submission of the paper and its publication on line on your site.
I am very glad to say that the peer review process is very successful and fast and support from the Editorial Office. Therefore, I would like to continue our scientific relationship for a long time. And I especially thank you for your kindly attention towards my article. Have a good day!
"We recently published an article entitled “Influence of beta-Cyclodextrins upon the Degradation of Carbofuran Derivatives under Alkaline Conditions" in the Journal of “Pesticides and Biofertilizers” to show that the cyclodextrins protect the carbamates increasing their half-life time in the presence of basic conditions This will be very helpful to understand carbofuran behaviour in the analytical, agro-environmental and food areas. We greatly appreciated the interaction with the editor and the editorial team; we were particularly well accompanied during the course of the revision process, since all various steps towards publication were short and without delay".
I would like to express my gratitude towards you process of article review and submission. I found this to be very fair and expedient. Your follow up has been excellent. I have many publications in national and international journal and your process has been one of the best so far. Keep up the great work.
We are grateful for this opportunity to provide a glowing recommendation to the Journal of Psychiatry and Psychotherapy. We found that the editorial team were very supportive, helpful, kept us abreast of timelines and over all very professional in nature. The peer review process was rigorous, efficient and constructive that really enhanced our article submission. The experience with this journal remains one of our best ever and we look forward to providing future submissions in the near future.
I am very pleased to serve as EBM of the journal, I hope many years of my experience in stem cells can help the journal from one way or another. As we know, stem cells hold great potential for regenerative medicine, which are mostly used to promote the repair response of diseased, dysfunctional or injured tissue using stem cells or their derivatives. I think Stem Cell Research and Therapeutics International is a great platform to publish and share the understanding towards the biology and translational or clinical application of stem cells.
I would like to give my testimony in the support I have got by the peer review process and to support the editorial office where they were of asset to support young author like me to be encouraged to publish their work in your respected journal and globalize and share knowledge across the globe. I really give my great gratitude to your journal and the peer review including the editorial office.
I am delighted to publish our manuscript entitled "A Perspective on Cocaine Induced Stroke - Its Mechanisms and Management" in the Journal of Neuroscience and Neurological Surgery. The peer review process, support from the editorial office, and quality of the journal are excellent. The manuscripts published are of high quality and of excellent scientific value. I recommend this journal very much to colleagues.
Dr.Tania Muñoz, My experience as researcher and author of a review article in The Journal Clinical Cardiology and Interventions has been very enriching and stimulating. The editorial team is excellent, performs its work with absolute responsibility and delivery. They are proactive, dynamic and receptive to all proposals. Supporting at all times the vast universe of authors who choose them as an option for publication. The team of review specialists, members of the editorial board, are brilliant professionals, with remarkable performance in medical research and scientific methodology. Together they form a frontline team that consolidates the JCCI as a magnificent option for the publication and review of high-level medical articles and broad collective interest. I am honored to be able to share my review article and open to receive all your comments.
“The peer review process of JPMHC is quick and effective. Authors are benefited by good and professional reviewers with huge experience in the field of psychology and mental health. The support from the editorial office is very professional. People to contact to are friendly and happy to help and assist any query authors might have. Quality of the Journal is scientific and publishes ground-breaking research on mental health that is useful for other professionals in the field”.
Dear editorial department: On behalf of our team, I hereby certify the reliability and superiority of the International Journal of Clinical Case Reports and Reviews in the peer review process, editorial support, and journal quality. Firstly, the peer review process of the International Journal of Clinical Case Reports and Reviews is rigorous, fair, transparent, fast, and of high quality. The editorial department invites experts from relevant fields as anonymous reviewers to review all submitted manuscripts. These experts have rich academic backgrounds and experience, and can accurately evaluate the academic quality, originality, and suitability of manuscripts. The editorial department is committed to ensuring the rigor of the peer review process, while also making every effort to ensure a fast review cycle to meet the needs of authors and the academic community. Secondly, the editorial team of the International Journal of Clinical Case Reports and Reviews is composed of a group of senior scholars and professionals with rich experience and professional knowledge in related fields. The editorial department is committed to assisting authors in improving their manuscripts, ensuring their academic accuracy, clarity, and completeness. Editors actively collaborate with authors, providing useful suggestions and feedback to promote the improvement and development of the manuscript. We believe that the support of the editorial department is one of the key factors in ensuring the quality of the journal. Finally, the International Journal of Clinical Case Reports and Reviews is renowned for its high- quality articles and strict academic standards. The editorial department is committed to publishing innovative and academically valuable research results to promote the development and progress of related fields. The International Journal of Clinical Case Reports and Reviews is reasonably priced and ensures excellent service and quality ratio, allowing authors to obtain high-level academic publishing opportunities in an affordable manner. I hereby solemnly declare that the International Journal of Clinical Case Reports and Reviews has a high level of credibility and superiority in terms of peer review process, editorial support, reasonable fees, and journal quality. Sincerely, Rui Tao.
Clinical Cardiology and Cardiovascular Interventions I testity the covering of the peer review process, support from the editorial office, and quality of the journal.
Clinical Cardiology and Cardiovascular Interventions, we deeply appreciate the interest shown in our work and its publication. It has been a true pleasure to collaborate with you. The peer review process, as well as the support provided by the editorial office, have been exceptional, and the quality of the journal is very high, which was a determining factor in our decision to publish with you.
The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews journal clinically in the future time.
Clinical Cardiology and Cardiovascular Interventions, I would like to express my sincerest gratitude for the trust placed in our team for the publication in your journal. It has been a true pleasure to collaborate with you on this project. I am pleased to inform you that both the peer review process and the attention from the editorial coordination have been excellent. Your team has worked with dedication and professionalism to ensure that your publication meets the highest standards of quality. We are confident that this collaboration will result in mutual success, and we are eager to see the fruits of this shared effort.
Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, I hope this message finds you well. I want to express my utmost gratitude for your excellent work and for the dedication and speed in the publication process of my article titled "Navigating Innovation: Qualitative Insights on Using Technology for Health Education in Acute Coronary Syndrome Patients." I am very satisfied with the peer review process, the support from the editorial office, and the quality of the journal. I hope we can maintain our scientific relationship in the long term.
Dear Monica Gissare, - Editorial Coordinator of Nutrition and Food Processing. ¨My testimony with you is truly professional, with a positive response regarding the follow-up of the article and its review, you took into account my qualities and the importance of the topic¨.
Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, The review process for the article “The Handling of Anti-aggregants and Anticoagulants in the Oncologic Heart Patient Submitted to Surgery” was extremely rigorous and detailed. From the initial submission to the final acceptance, the editorial team at the “Journal of Clinical Cardiology and Cardiovascular Interventions” demonstrated a high level of professionalism and dedication. The reviewers provided constructive and detailed feedback, which was essential for improving the quality of our work. Communication was always clear and efficient, ensuring that all our questions were promptly addressed. The quality of the “Journal of Clinical Cardiology and Cardiovascular Interventions” is undeniable. It is a peer-reviewed, open-access publication dedicated exclusively to disseminating high-quality research in the field of clinical cardiology and cardiovascular interventions. The journal's impact factor is currently under evaluation, and it is indexed in reputable databases, which further reinforces its credibility and relevance in the scientific field. I highly recommend this journal to researchers looking for a reputable platform to publish their studies.
Dear Editorial Coordinator of the Journal of Nutrition and Food Processing! "I would like to thank the Journal of Nutrition and Food Processing for including and publishing my article. The peer review process was very quick, movement and precise. The Editorial Board has done an extremely conscientious job with much help, valuable comments and advices. I find the journal very valuable from a professional point of view, thank you very much for allowing me to be part of it and I would like to participate in the future!”
Dealing with The Journal of Neurology and Neurological Surgery was very smooth and comprehensive. The office staff took time to address my needs and the response from editors and the office was prompt and fair. I certainly hope to publish with this journal again.Their professionalism is apparent and more than satisfactory. Susan Weiner
My Testimonial Covering as fellowing: Lin-Show Chin. The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews.
My experience publishing in Psychology and Mental Health Care was exceptional. The peer review process was rigorous and constructive, with reviewers providing valuable insights that helped enhance the quality of our work. The editorial team was highly supportive and responsive, making the submission process smooth and efficient. The journal's commitment to high standards and academic rigor makes it a respected platform for quality research. I am grateful for the opportunity to publish in such a reputable journal.
My experience publishing in International Journal of Clinical Case Reports and Reviews was exceptional. I Come forth to Provide a Testimonial Covering the Peer Review Process and the editorial office for the Professional and Impartial Evaluation of the Manuscript.