Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

中文翻译：

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胸腺在食品工业中的应用和用途综述。


百里香因其民族药理学相关性和高含量的生物活性化合物而成为最重要的药用植物之一。本综述特别关注百里香作为替代天然抗氧化剂和抗菌剂，在食品工业中的潜在用途。这符合当前消费者对更健康、更天然产品的喜好。不同的研究得出结论，百里香的使用可以提高食品（肉、肉制品、牛奶、鱼或鱼制品）保质期内的稳定性并减少脂质氧化，这使得百里香成为有前途的天然添加剂来源。尽管有这些发现，与其他天然防腐剂提取物相比，百里香提取物或精油作为食品中天然添加剂的使用仍然减少。这篇综述概述了百里香生物活性化合物的积极作用及其作为食品防腐剂的用途的最重要信息，同时考虑到其来源（来自植物、植物提取物或精油）。