Assistant Professor, MVSc Scholar, Department of Livestock Products Technology, College of Veterinary Science & Animal Husbandry, Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Viswavidyalaya Evam Go-anusandhan Sansthan, Mathura 281001, Uttar Pradesh, India, Assistant Professor, Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, Uttarakhand, India.
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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.
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