Antimicrobial and preservative properties of medicinal plants of the mint family in meat and dairy products

Background and Objective: With increasing concerns about food safety and the adverse effects of chemical preservatives, the use of natural preservatives has gained significant attention. Aromatic plants, particularly those belonging to the mint family (Lamiaceae), contain bioactive compounds with high potential to enhance the shelf life and safety of food products. Materials and Methods: This review study was conducted by searching scientific databases including Google Scholar, PubMed, SID, and Civilica using keywords such as antimicrobial properties, preservative properties, medicinal plants, meat products, dairy products, and the mint family. A total of ۷۰ articles were identified, of which ۲۶ relevant studies were selected after screening and detailed evaluation. Findings: The results indicated that phenolic and terpene compounds present in Lamiaceae plants inhibit the growth of pathogenic and spoilage microorganisms by disrupting microbial cell membranes and suppressing lipid oxidation. These effects lead to increased oxidative stability and a reduction in the microbial load of meat and dairy products. Conclusion: Based on the reviewed studies, aromatic plants of the mint family can be effectively used as natural and safe preservatives in the food industry. Their application allows for the reduction or replacement of chemical preservatives without causing undesirable sensory changes in food products.

کلیدواژه ها:

Lamiaceae ، antioxidant ، antimicrobial ، natural preservatives ، meat products ، dairy products