The numeral of plants that have preservative and aromatic values to food is considerable during the last few decades. The change in consumption patterns of consumers that are “going green” is further augmenting. The advantage of these food additives is that they can be incorporated at any point in time with excellent antimicrobial, antioxidative, and preservative action. The functional properties of these plants are exhibited by the presence and quantum of active substances. As animal source foods are having a rich nutritional dense matrix and are very much prone to oxidative deterioration and microbial spoilage, judicial use of certain plants (Medicinal and aromatic plants) and their extracts can be promising aspects of natural additive supplementation for modern consumers. Thus, this conception can benefit the expansion ofndiversity and functionality of bioactive compounds as natural preservatives in foods of animal origin sector.

• 1.   Lubbe, A., & Verpoorte, R. (2011). Cultivation of medicinal and aromatic plants for specialty industrial materials. Industrial crops and products, 34(1), 785-801.
• 2.   Arya, A., Mendiratta, S. K., Agarwal, R. K., Bharti, S. K., & Umarao, P. (2019). Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread. International Journal of Current Microbiology and Applied Sciences, 8(09), 2162-77.
• 3.   Sachan, A. K., Kumar, S., Kumari, K., & Singh, D. (2018). Medicinal uses of spices used in our traditional culture: Worldwide. Journal of Medicinal Plants Studies, 6(3), 116-122.
• 4.   Bharti, S. K., Pathak, V., Goswami, M., Sharma, S., & Ojha, S. (2017). Quality assessment of Nelumbonucifera supplemented functional muscle food. J EntomolZool Stud, 5(4), 445-451.
• 5.   Abdel Moneim, A. M. E., Shehata, A. M., Alzahrani, S. O., Shafi, M. E., Mesalam, N. M., Taha, A. E., ... &Abd El Hack, M. E. (2020). The role of polyphenols in poultry nutrition. Journal of Animal Physiology and Animal Nutrition, 104(6), 1851-1866.
• 6.   Da Silva, B. V., Barreira, J. C., & Oliveira, M. B. P. (2016). Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protecteddelivery technologies. Trends in Food Science & Technology, 50, 144-158.
• 7   7. Patel, P., Bharti, S. K., Pathak, V., Goswami, M., Verma, A. K., &Mahala, S. S. (2021). A comprehensive study on functional, rheological and sensory property of whey protein concentrate incorporated chicken meat nuggets, Indian Journal of Poultry Science, 56(3)271-276.
• 8.   Máthé, Á. (2015). Introduction: Utilization/ significance of medicinal and aromatic plants. In Medicinal and aromatic plants of the world (pp. 1-12). Springer, Dordrecht.
• 9.   Waller, G. R. (2012). Alkaloid biology and metabolism in plants. Springer Science & Business Media.
• 10.   Ceunen, S., & Geuns, J. M. (2013). Steviol glycosides: chemical diversity, metabolism, and function. Journal of natural products, 76(6), 1201-1228.
• 11.   Solgi, M., & Ghorbanpour, M. (2014). Application of essential oils and their biological effects on extending the shelf-life and quality of horticultural crops. Trakia Journal of Sciences, 12(2), 198-210.
• 12.   Bharti, S. K., Pathak, V., Alam, T., Arya, A., Basak, G., & Awasthi, M. G. (2020). Materiality of edible film packaging in muscle foods: A worthwhile conception. Journal of Packaging Technology and Research, 4(1), 117-132.
• 13.   Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., & Kanazawa, K. (2003). Simultaneous determination of all polyphenols in vegetables, fruits, and teas. Journal of agricultural and food chemistry, 51(3), 571-581.
• 14.   Rajnikant. (2005). ‘Development of process for herbal ghee.’ M.Tech Thesis Submitted to National Dairy Research Institute (Deemed University), Karnal.
• 15.   Deshmukh, A. R., Dhadge, N. S., Desale, R. J., & Kadam, D. G. (2019). Effect of Asparagus racemosus (Shatavari) and Withaniasomnifera (Ashwagandha) extracts on oxidative stability of ghee, in relation to added synthetic antioxidant. Int J Chem Stud, 7, 175-181.
• 16.   Pawar, N., Gandhi, K., Purohit, A., Arora, S., & Singh, R. R. B. (2014). Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition. Journal of Food Science and Technology, 51(10), 2727-2733.
• 17.   Goyal, A. K., Mishra, T., Bhattacharya, M., Kar, P., & Sen, A. (2013). Evaluation of phytochemical constituents and antioxidant activity of selected actinorhizal fruits growing in the forests of Northeast India. Journal of Biosciences, 38(4), 797-803.
• 18.   Özcan, M., & Ayar, A. (2003). Effect of propolis extracts on butter stability. Journal of food quality, 26(1), 65-73.
• 19.   Behrad, S., Yusof, M. Y., Goh, K. L., & Baba, A. S. (2009). Manipulation of probiotics fermentation of yogurt by cinnamon and licorice: effects on yogurt formation and inhibition of Helicobacter pylori growth in vitro. World Academy of Science, Engineering and Technology, 60, 590- 594.

Funding

Below is the link to the supplementary material.