THE USE OF LEMON AND GINGER AS NATURAL FOOD ADDITIVES:A REVIEW

Lemon (Citrus limon) and ginger (Zingiber officinale) are botanicals used in traditional medicine for their various medicinal properties, including antibacterial, antioxidant, and anti-inflammatory actions. The Food and Drug Administration classifies them as generally recognized as safe (GRAS). Comprehensive studies have been undertaken to investigate the antibacterial characteristics of lemon and ginger against pathogenic and spoilage microorganisms in food. Research indicates that ginger contains abundant monoterpenoids, sesquiterpenoids, and phenolic compounds, as well as their derivatives, such as aldehydes, ketones, alcohols, and esters, which collectively provide a broad antibacterial spectrum, making it a plausible substitute for synthetic antimicrobials. Citrus limon is rich in bioactive constituents, including phenolic compounds, carotenoids, vitamins, essential oils, and fibers, which enhance its nutritional profile and confer health benefits, such as antibacterial and antioxidant properties. This review provides a comprehensive update on the principal bioactive components of ginger and lemon, as well as their potential antibacterial effects in the food industry.