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

ZHU Zhiyan; TIAN Hao; PAN Jun; WU Xinyi; WANG Hanmo; LIU Xiuwei

doi:10.13386/j.issn1002-0306.2022060161

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 461-469. > DOI: 10.13386/j.issn1002-0306.2022060161

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.

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

Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China

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Received Date: June 20, 2022
Available Online: April 18, 2023

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Abstract

Abstract

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.
- rosemary,
- stability,
- antioxidation activity,
- antibacterial activity,
- application

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References

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