Main Article Content
Abstract
Preservatives play a vital role in maintaining the quality, safety, and shelf life of food, cosmetic, and pharmaceutical products by preventing microbial growth and oxidative deterioration. However, the widespread use of synthetic preservatives has raised health and safety concerns among consumers, leading to increased interest in natural alternatives. This review focuses on plant-derived natural preservatives, particularly essential oils and bioactive compounds obtained from Ocimum basilicum (basil) and Momordica charantia (bitter gourd). Essential oils extracted from basil are rich in biologically active constituents such as linalool, eugenol, and estragole, which exhibit strong antimicrobial, antifungal, and antioxidant activities. These properties make basil oil an effective natural preservative for food packaging and processing applications. Similarly, Momordica charantia contains diverse phytochemicals including triterpenes, phenolic compounds, flavonoids, and insulin-like peptides, contributing to its antioxidant, antidiabetic, anticancer, anti-inflammatory, and nutraceutical properties. The review highlights extraction methods, chemical composition, mechanisms of antioxidant action, and the potential applications of these plant-based preservatives. Overall, natural preservatives derived from plants offer a safer, sustainable, and health promoting alternative to synthetic preservatives, supporting their increasing use in food and pharmaceutical industries.