## 1 Introduction  
For centuries, spices have been valued for their abundance of bioactive compounds, which contribute to their antioxidant and anti-inflammatory properties. Various parts of dried plants, including seeds, fruits, leaves, roots, and bark that can be used as spices, play a crucial role in meal preparation. They are common additives responsible for enhancing culinary delicacies by improving the taste, flavor, color, and aroma of food products [1]. Apart from these sensory qualities, spices could substantially affect the shelf life of food. Due to the high content of bioactive substances, such as vitamins, flavonoids, terpenoids, carotenoids, and phenolic compounds, spices exhibit strong antioxidant and antimicrobial properties [2]. Given these attributes, numerous studies have focused on investigating the effects of spice extracts on the shelf life of food products in recent years. For instance, extracts from _Syzygium aromaticum_, _Cinnamomum cassia_, _Origanum vulgare_, and _Brassica nigra_ were used to prolong the shelf life of raw chicken meat [3]. These results indicated that prepared spice extracts effectively retarded microbial growth, reduced lipid oxidation, and maintained or improved sensory attributes. Therefore, they could be applied as natural antioxidants and antimicrobial additives for meat. [PERSON] et al. [4] investigatedthe influence of ethanol and n-butane subcritical extraction of four _Cinnamomum_ species, including _C. cassia_, _C. loureiroi_, _C. wilsonii_, and _C. burmanniii_, on the chemical compositions and antibacterial activity of the prepared extracts. The reported results suggest that n-butane extracts of _C. cassia_ and _C. loureiroi_ may be applied as natural preservatives for food products due to the presence of bioactive constituents, e.g., (E)-cinnamaldehyde, which is known for its strong antibacterial properties. In conclusion, it could be assumed that spice extracts have the potential to substitute synthetic additives in food products, which are becoming increasingly undesirable to consumers. In previous studies, various conventional methods, such as maceration [5], Soxhlet extraction [6; 7], and steam distillation [8], have been employed to obtain bioactive substances (oleeresins, alkaloids, and essential oils) from spices. However, using traditional approaches to prepare spice extracts can generate significant limitations, including long process times, the use of hazardous organic solvents, high solvent requirements, high energy consumption, and unsatisfactory extraction efficiency, prompting the search for more sustainable alternatives. Therefore, testing modern extraction methods is essential to overcome these difficulties. In recent years, ultrasound-assisted extraction (UAE) has gained popularity, especially in the food products sector. This preparation technique is based on using electromagnetic waves with higher frequencies than sound waves audible to the human ear [9]. Ultrasound can be divided into high-frequency ultrasounds (5-10 MHz), which are mainly applied for analytical purposes, and low-frequency ultrasounds (20-100 kHz), used to assist food processing operations such as extraction [10]. The mechanism of ultrasonic action in the achievement of high extraction efficiency is assumed to be complex. In fact, the promising results obtained with UAE, associated with enhanced mass transfer and improved solute transfer rates, could be attributed to a combination of effects provided by several mechanisms. These mechanisms, which include fragmentation, erosion, sonoporation, and the destruction and detekuration of sample structures, are identified as acting on UAE [11]. Additionally, it was observed that regardless of the power used, the combination of thermal effects and mechanical damage induced by the cavitation phenomenon could lead to the dislocation of plant tissues, resulting in the release of more polyphenols into the solvent medium [12].