Coffee is one of the most popular beverages in the world due to its energizing caffeine effects, pleasant sensory qualities, and positive implications on human health. According to Statista (2021), around 9997.8 million kilograms of coffee were consumed globally in 2020/2021, representing a modest rise over the previous year (1.6%). Coffee contains more than 50% carbohydrates, 10% proteins, and 2% free amino acids and polyphenols. As a consequence of caffeine's content, those responsible for physiological activities result in powerful stimulation of the central nervous system, which affects many functions (Attokaran, 2017). Coffee possesses antioxidant, anticarcinogenic, antimutagenic, and antiinflammatory properties, making it suitable for use in a variety of pharmacological formulations. In addition, it can help relieve headaches, so several over-the-counter and prescription pain relievers

Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.