**4. Herbs and spices in the food industry**

Herbs and spices have long been used in cooking as functional food additives. One of their applications could be to assist reduce the fat, sugar content, and salt in food products. Instead of salt, use marjoram, bay leaves, thyme, basil, tarragon, coriander, lovage, or rosemary. Furthermore, several herbs and spices are high in vitamins, including A, B, K, E, D, C (particularly dill and parsley), B, and PP (especially in onion). Additional substances present in herbs and spices, such as micro- and macroelements, also play an essential role. These bioelements regulate osmotic pressure and are a component of or influence the action of numerous enzymes, acting directly or indirectly in a variety of biochemical activities and so performing a function [25]. Food poisoning is a significant issue that has an impact on both consumers and food producers. Spices and herbs can also be used to stop undesirable microorganisms from growing in meals. Food producers are always worried about the rise in illness outbreaks brought on by pathogenic and spoilage bacteria in food. Furthermore, antibiotic overuse has resulted in the development of antimicrobial resistance in bacteria involved with foodborne diseases. However, as public understanding of manufacturing methods grows, many consumers refuse to purchase goods containing synthetic preservatives. As a result, there is a growing concern about the creation of novel forms of effective and benign natural antibacterial substances for food preservation, such as extracts of herbs and spices [26]. Because of their antibacterial action, herbs and spices can be employed as natural agents in the food business to extend the shelf life of foods. A variety of antimicrobials derived from plants and spices are used to inhibit or eliminate harmful bacteria and improve the overall quality of food products [3]. There are over 1340 plants that have antibacterial chemicals that have been identified. Antibacterial action is notably strong in vanillin, lemongrass, sage, oregano, cloves, cinnamon, garlic, parsley, coriander, and rosemary [3]. Some herbs and spices, such as peppermint, thyme, red pepper, clove, oregano, fennel, ginger, parsley, coriander, sage, rosemary, common balm, black pepper, marjoram, summer savory, basil, nutmeg, spearmint, cumin, and cinnamon, are added to lipid-containing dishes.

Oxidative rancidity, a major cause of food deterioration, causes food to deteriorate and finally be rejected by consumers as a result of the formation of unwanted odors and off-flavors or color degradation [19]. Furthermore, herbs and spices have been

#### *Herbs and Spices' Antimicrobial Properties and Possible Use in the Food Sector DOI: http://dx.doi.org/10.5772/intechopen.108143*

used for generations not just to preserve foods and beverages, but also to keep the color, flavor, and aroma of food products [19]. Plant essential oils can also be employed as additives in biodegradable films and coatings to improve shelf life and add value to products [27, 28]. The inclusion of essential oils has a favorable effect on the polymer matrix's continuity, resulting in physical modifications based on the specific polymeroil component interactions. The oil thus weakens the film structure while improving the water barrier characteristics and decreasing transparency. Essential oil-infused films offer antioxidant and antibacterial effects [27]. Some food products can also be preserved using alginate-based edible films containing bioactive components. They can be used as nanoemulsions because of their poor water solubility, which improves water dispersion and protects active components from degradation [29].
