A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
2015, Pages 177–217
8 – Rosemary and sage extracts as antioxidants for food preservation
Abstract
Rosemary
and sage extracts have a long history of use as food antioxidants,
where they help delay the onset of rancidity and preserve color, flavor,
and nutrients. This chapter reviews the technologies used in the
commercial and investigative preparation of extracts from the fresh or
dried herbs, describes the types of extracts that are commercially
available, including the nature of the phenolic antioxidants that are
present, and provides some guidance for using the extracts in the
stabilization of various foodstuffs.
Keywords
- Carnosic acid;
- Extraction;
- Food antioxidant;
- Food stabilization;
- Rosemary;
- Rosmarinic acid;
- Rosmarinus officinalis;
- Sage;
- Salvia officinalis
Acknowledgements
The
authors would like to thank our colleagues at Kalsec for their help. We
would like to thank Ms. Debbie Orosz, in particular, for her assistance
in the preparation of the manuscript.
Copyright © 2015 Elsevier Ltd. All rights reserved.
