چکیده مقاله
Rosemary Rosmarinus officinalis L , a perennial aromatic herb native to the Mediterranean basin, is celebrated for its rich reservoir of bioactive phytochemicals, including phenolic diterpenes e g , carnosic acid, carnosol , rosmarinic acid, and essential oil components such as 1,8 cineole, camphor, a pinene, and borneol This exhaustive review consolidates the latest scientific advancements on the multifaceted applications of rosemary extracts within the food industry, emphasizing their potent antioxidant, antimicrobial, anti inflammatory, and sensory enhancing attributes The review provides a detailed examination of state of the art extraction techniques, including solvent extraction, supercritical CO2 extraction, ultrasound assisted extraction UAE , microwave assisted extraction MAE , pulsed electric field PEF extraction, and emerging hybrid methods, with quantitative assessments of yield efficiency 5 20% , bioactive preservation, and scalability potential Industrial applications are comprehensively explored across meat products, dairy, bakery, plant based foods, beverages, and innovative formats like 3D printed foods, supported by empirical data on shelf life extension 30 70% reduction in oxidation , microbial load reduction 2 5 log CFU/g , and nutritional enhancement 15 25% increase in phenolic content Regulatory frameworks, including U S FDA GRAS status, EU Regulation 1334/2008, and Codex Alimentarius guidelines, are dissected, alongside safety considerations such as allergenicity, thermal degradation 20 30% loss at 120°C , and photostability Economic viability, environmental sustainability 30 40% lower carbon footprint , consumer sensory preferences 70 85% acceptance , and technological innovations like encapsulation and nanoemulsion are critically evaluated The review also investigates synergistic effects with extracts like thyme and oregano, proposing a 25 40% efficacy boost, and outlines future research directions, including genetic optimization, life cycle assessments, and novel delivery systems This work positions rosemary extracts as a pivotal element in advancing sustainable, clean label food systems, aligning with global health and environmental priorities as of October 11, 2025
کلیدواژهها
نویسندگان
Behzad Beizaei
PhD student in Food Technology, Islamic Azad University, Tehran Medical Sciences Branch
Zahra Behzadmehr
PhD student in Food Technology, Islamic Azad University, Sabzevar Branch
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch
شیوه ارجاع
Beizaei, Behzad and Behzadmehr, Zahra and Eini, Morteza Jamshid,1404,A Comprehensive and In-Depth Review of Rosemary (Rosmarinus officinalis L.) Extracts in Food Industry Applications,The first national conference of medicinal plants, strategic and value-added industries with the approach of production leap,Damghan
ارائهشده در
مجموعه مقالات اولین همایش ملی گیاهان دارویی، استراتژیک و صنایع تبدیلی با رویکرد جهش تولید23 مهر 1404 · دامغان