Antioxidant activity and preservative effect of Thymus Schimperi R. - Ashine, Gebrehana;Admassu, Shimelis
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Nowadays, consumer need products with fewer synthetic additives but increased quality and shelf-life. As a result there has been growing interest in natural antioxidant and antimicrobial. Due to safety concerns, there is an increasing trend among food scientists to replace these synthetic antioxidants and antimicrobial with natural and organic one which in general supposed to be safer. Investigating for cheap and abundant natural sources is attracting worldwide interest since the trend of consumers and many health related industries tends to shift preferences to natural sources.Thus, the use…mehr

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Produktbeschreibung
Nowadays, consumer need products with fewer synthetic additives but increased quality and shelf-life. As a result there has been growing interest in natural antioxidant and antimicrobial. Due to safety concerns, there is an increasing trend among food scientists to replace these synthetic antioxidants and antimicrobial with natural and organic one which in general supposed to be safer. Investigating for cheap and abundant natural sources is attracting worldwide interest since the trend of consumers and many health related industries tends to shift preferences to natural sources.Thus, the use of spices and herbs as antioxidant and antimicrobial in perishable foods is becoming of increasing importance in the food industry. Among these thyme (Thymus Schimperi R.) is the potential herb to extract natural antioxidants and antimicrobial compounds.
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Autorenporträt
Gebrehana Ashine Hailemariam, studied BSc in Food and Biochemical Technology in Bahir Dar University and MSc in Food Engineering at Addis Ababa University. Instructor and University-Industry Linkage coordinator in school of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia.