A review on the comparative efficacy of species as natural preservatives

The growing demand for natural, safe, and clean-label food preservatives has intensified interest in the antimicrobial potential of spices and herbs. This review critically examines the bioactive components and mode of action of certain culinary spices and herbs, specifically garlic, turmeric, clove, cinnamon, thyme, oregano, black pepper, coriander, and fennel, as well as their use in food preservation systems. These plant-derived compounds exhibit broad-spectrum antimicrobial activity through diverse mechanisms including disruption of microbial membranes, inhibition of enzymatic systems and modulation of oxidative stress. These compounds have shown effectiveness against key foodborne pathogens such as Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and various spoilage fungi. Recent improvements in nanoencapsulation, edible films, and active packaging have increased their application in current food production. This review emphasizes the potential of spices and herbs to serve as effective, environmentally friendly alternatives to synthetic preservatives, thereby contributing to the creation of safer and more sustainable food systems.