Licorice isn’t just for candy anymore. According to new research, it may also help keep your chicken fresh.
In a study published in Food Science of Animal Products, researchers from Nanjing Agricultural University found that licorice extract can significantly slow the growth of harmful bacteria in ready-to-eat (RTE) chicken breast. The extract not only helped preserve the chicken’s color and texture during storage but also doubled shelf life under certain conditions without the use of synthetic preservatives.
“Licorice extract demonstrates strong antimicrobial properties against one of the most resilient spoilage organisms in meat,” said Professor Ming Huang, the study’s corresponding author. “By combining traditional botanical knowledge with modern food modeling techniques, we’ve shown a practical way to enhance meat safety without resorting to synthetic chemicals.”
The target of the study was Paraclostridium bifermentans, a spore-forming bacterium that survives standard heat processing and thrives in moist, protein-rich foods like chicken. It’s a major challenge for food manufacturers looking to extend shelf life while avoiding chemical preservatives.
To test licorice’s potential, researchers treated RTE chicken samples with different concentrations of licorice extract and stored them at various temperatures. The results were striking: at concentrations of 12.5 mg/mL or higher, the extract significantly inhibited bacterial spore growth. At 50 mg/mL, it doubled shelf life at storage temperatures of 15°C and 20°C.
But the benefits didn’t stop at bacterial control. Treated chicken also maintained better texture and appearance, showed less protein and fat degradation, and had lower pH and spoilage compound levels, all signs of improved freshness.
That’s a big win for both food safety and clean-label advocacy. Many consumers are wary of artificial preservatives, and food manufacturers are under pressure to offer alternatives that are both effective and plant-based.
“This work provides a solid scientific foundation for incorporating natural preservatives into commercial meat products,” Huang said.
Beyond chicken, the researchers believe licorice extract could be applied to other ready-to-eat proteins and perishable products. The team also developed predictive models to help manufacturers determine ideal storage conditions and microbial safety limits, making the science both actionable and scalable.
As more companies look for plant-based preservation tools, licorice extract could play a surprising role in the future of ready-to-eat meals. It’s not just about flavor anymore; it’s about function, too.
This research was supported by the National Key R&D Program of China and regional development programs in Shandong and Henan Provinces.