Procedures to evaluate potential of plants as natural food preservatives: Phytochemical characterization, novel extraction technology, and safety evaluation-A comprehensive review.

There is increasing demand for natural food preservative in food manufacturing industry as it is the key to meet consumers' preferences toward healthier food choice. Plant is listed among the most important resources of bioactive components to be utilized as the green and natural food preservatives. There are more than 10,000 kinds of bioactive components in plants that possess antioxidant and antimicrobial properties.