JOURNAL OF IQRO – ЖУРНАЛ ИҚРО – IQRO JURNALI – volume 17, issue 01, 2025
ISSN: 2181-4341, IMPACT FACTOR ( RESEARCH BIB ) – 7,245, SJIF – 5,431
ILMIY METODIK JURNAL
Sirojiddinov Asliddin
Gulistan state university
DEVELOPMENT OF NATURAL PRESERVATIVES BASED ON PLANT EXTRACTS
FOR APPLICATION IN THE STORAGE OF AGRICULTURAL PRODUCTS
Abstract:
The increasing demand for chemical-free, safe, and sustainable food preservation
techniques has spurred interest in natural preservatives derived from plant extracts. This study
explores the potential of bioactive compounds found in herbs, spices, and other botanicals for
extending the shelf life of agricultural products. The paper reviews current literature, identifies
active phytochemicals with antimicrobial and antioxidant properties, and discusses their
application in real storage systems. It also addresses challenges such as standardization,
regulatory considerations, and potential for industrial implementation.
Key words:
natural preservatives, plant extracts, shelf life, antimicrobial compounds, food
storage.
Introduction:
In recent decades, there has been growing public concern regarding the use of
synthetic preservatives in food systems. Consumers increasingly seek products that are clean-
label, eco-friendly, and minimally processed. In response, researchers and industries have turned
to plant-derived substances as potential natural alternatives to traditional chemical preservatives.
These extracts often contain phenolic acids, flavonoids, terpenoids, and alkaloids—compounds
known to exhibit antimicrobial and antioxidant properties.
Literature Review:
Numerous studies have documented the effectiveness of plant-based
preservatives. For instance, thyme and oregano essential oils have been reported to inhibit
bacterial growth in perishable vegetables and fruits. Similarly, extracts from clove, rosemary,
cinnamon, and garlic have demonstrated success in reducing oxidative spoilage in grain and seed
storage. Academic sources such as Journal of Food Protection and Food Control have published
promising findings on the use of basil, neem, and green tea extracts in post-harvest preservation.
Theoretical Framework:
The underlying efficacy of natural preservatives stems from the
presence of phytochemicals, which interfere with microbial cell walls and metabolic processes.
The mode of action is typically attributed to disruption of membrane permeability, inhibition of
enzymatic activity, or chelation of essential minerals. This study adopts a phytochemical-
functionality approach, categorizing plant extracts by their dominant bioactive compounds and
evaluating their mode of preservation in agricultural contexts.
Methodology:
A qualitative analysis was conducted through a comprehensive review of peer-
reviewed scientific articles, patents, and case studies. The search spanned databases like Scopus,
ScienceDirect, and Web of Science using keywords such as “plant-based preservatives,” “post-
harvest treatment,” “bioactive compounds,” and “natural antimicrobial agents.” Additionally,
lab-based pre-experiments were reviewed to identify promising extracts for large-scale testing.
Findings and Discussion
Promising Plant Extracts:
Several plant extracts have shown high efficacy in storage
applications. For example:
JOURNAL OF IQRO – ЖУРНАЛ ИҚРО – IQRO JURNALI – volume 17, issue 01, 2025
ISSN: 2181-4341, IMPACT FACTOR ( RESEARCH BIB ) – 7,245, SJIF – 5,431
ILMIY METODIK JURNAL
Clove (Eugenia caryophyllata): Contains eugenol, a potent antimicrobial agent.
Rosemary (Rosmarinus officinalis): Rich in carnosic acid and rosmarinic acid with antioxidative
properties.
Neem (Azadirachta indica): Exhibits broad-spectrum antimicrobial activity.
Mechanisms of Action:
The plant compounds acted primarily via:
Disruption of microbial membranes (e.g., eugenol in clove)
Inhibition of fungal spore germination (e.g., terpenoids in thyme)
Antioxidative stabilization of food lipids (e.g., flavonoids in rosemary)
Application Techniques:
Natural preservatives can be applied in various forms:
Challenges and Limitations:
Despite their promise, several challenges exist:
Variability in composition due to plant source, climate, and extraction methods.
Sensory impact: Some extracts alter the taste, smell, or appearance of food.
Regulatory hurdles: Approval processes for new food additives can be lengthy and complex.
Scalability: Producing plant extracts in industrial quantities without degrading active compounds
remains a concern.
Future Prospects:
To overcome existing limitations, the following strategies are suggested:
Development of standardized extraction methods to ensure consistency.
Use of encapsulation technologies to mask strong flavors and control release.
Integration with nanotechnology for improved delivery and efficacy.
Multi-extract formulations to create synergistic effects.
There is also potential for international collaboration in developing regional plant-based
preservatives adapted to specific crops and climates.
Conclusion:
The utilization of plant-based preservatives offers a promising path toward safer,
greener, and more sustainable agricultural product storage. With further research and
technological development, natural preservatives could become a viable mainstream alternative
to synthetic chemicals. However, to transition from research to practice, interdisciplinary efforts
between food scientists, agronomists, and policymakers are essential.
References:
1. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in
foods—a review. International Journal of Food Microbiology, 94(3), 223–253.
JOURNAL OF IQRO – ЖУРНАЛ ИҚРО – IQRO JURNALI – volume 17, issue 01, 2025
ISSN: 2181-4341, IMPACT FACTOR ( RESEARCH BIB ) – 7,245, SJIF – 5,431
ILMIY METODIK JURNAL
2. Tajkarimi, M. M., Ibrahim, S. A., & Cliver, D. O. (2010). Antimicrobial herb and spice
compounds in food. Food Control, 21(9), 1199–1218.
3. Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2011).
Spices as functional foods. Critical Reviews in Food Science and Nutrition, 51(1), 13–28.
4. Prakash, B., Kujur, A., Yadav, A., Kumar, A., & Dubey, N. K. (2015). Plants and plant
products as potential antimicrobial agents against food spoilage and foodborne pathogens: A
review. Journal of Food Science and Technology, 52(5), 2505–2515.
5. Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation:
Mode of action, synergies, and interactions with food matrix components. Frontiers in
Microbiology, 3, 12.
