ZHU Zhiyan, TIAN Hao, PAN Jun, et al. Research Progress in Preparation, Antioxidant and Antibacterial Activities of Rosemary Extract[J]. Science and Technology of Food Industry, 2023, 44(12): 461−469. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060161.
Citation: ZHU Zhiyan, TIAN Hao, PAN Jun, et al. Research Progress in Preparation, Antioxidant and Antibacterial Activities of Rosemary Extract[J]. Science and Technology of Food Industry, 2023, 44(12): 461−469. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060161.

Research Progress in Preparation, Antioxidant and Antibacterial Activities of Rosemary Extract

  • Rosemary is an important economic crop. Its extract contains phenolic acids, flavonoids, terpenes and other biologically active substances. It also has antioxidant and antibacterial functions, so it can be used as a natural antioxidant and bacteriostatic agent in production. In this paper, extraction and purification methods of rosemary, microcapsule technology, nanoparticle carrier technology and composite coating are reviewed, in order to improve the stability of the extract. The antioxidant and antibacterial activities of rosemary extract and its application in meat products, vegetables, fruits, oils and beverages are discussed. Finally, application deficiencies and potential for future research and promotion of rosemary extract are discussed.
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