Octa Journal of Environmental Research Oct. – Dec.
, 2019
International Peer-Reviewed Journal ISSN 2321 3655
Oct. Jour. Env. Res. Vol. 7(4): 156-159
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Review Article
EFFECT OF POTASSIUM-BI-SULPHATE AS FOOD PRESERVATIVE- A REVIEW
Anusha V H, Bindu Shree N, Pavithran G, Anitha B R and Praveena B*.
*Department of Chemistry, M.E.S. College of Arts, Commerce and Sciences, Bengaluru, India
Corresponding Author’s Email:
[email protected] Received: 30th Nov. 2019 Revised: 15th Dec. 2019 Accepted: 30th Dec. 2019
Abstract: Preservatives are chemical substance that are added to products to prevent their natural
degradation. They prevent degeneration of enzymes and micro-organisms. Preservatives are classified into
organic and inorganic preservatives bases on their chemical composition. Antimicrobial preservatives prevent
the deterioration of food by certain microorganisms and the antioxidants prevent the oxidation of fat present
in the food on exposure to air. An example for antimicrobial preservative is lactic acid butylated hydroxy
anisole (BHA) which is commonly used synthetic antioxidant. There are also some non-synthetic
preservatives such as citric and ascorbic acid which prevent degradation of fruits by targeting the enzymes
responsible for it. There are several physical and chemical factors which effect the preservatives. Mostly it
includes concentration, temperature, time of exposure etc. Some preservatives also show chemical reactivity
towards food components. The lack of knowledge among the individuals of today’s civilized society is posing
a threat to their lives by using certain harmful preservatives. The most commonly used food preservatives in
India are Benzoic acid and Sulphur dioxide. Sodium benzoate used as an alternative to benzoic acid as they
both have almost same chemical properties. The present review gives the information about Potassium bi-
sulphate which acts as a preservative and is a source for Sulphur dioxide which in-turn prevent the
degradation of food and also provides the information about the several methods which are implemented to
add preservatives into food substances and also effects of concentration, temperature, time of exposure on
preservatives.
Keywords: Antioxidants, Food additives, Preservatives, Potassium bi-sulphate.
Postal Address: Department of Chemistry, M.E.S. College of Arts, Commerce and Sciences, Bengaluru-560003,
Karnataka, India.
INTRODUCTION is commonly used synthetic antioxidant. There are
also some non-synthetic preservatives such as
A preservative is a substance or a chemical that is
citric and ascorbic acid which prevent degradation
added to product such as food, beverages,
of fruits by targeting the enzymes responsible for
pharmaceutical drugs, and many other products to
it. There are several physical and chemical factors
prevent decomposition by microbial growth or by
which effect the preservatives. Mostly it includes
undesirable chemical changes. In general,
concentration, temperature, time of exposure etc.
preservation is implemented in two modes,
Some preservatives also show chemical reactivity
chemical and physical preservation entails
towards food components. The lack of knowledge
processes such as refrigeration or drying (Luck et
among the individuals of today’s civilized society
al., 2000). Preservatives are classified into organic
is posing a threat to their lives by using certain
and inorganic preservatives bases on their
harmful preservatives. The most commonly used
chemical composition. Antimicrobial preservatives
food preservatives in India are Benzoic acid and
prevent the deterioration of food by certain
Sulphur dioxide. Sodium benzoate used as an
microorganisms and the antioxidants prevent the
alternative to benzoic acid as they both have
oxidation of fat present in the food on exposure to
almost same chemical properties. Food
air. An example for antimicrobial preservative is
preservatives are specific additives to prevent
lactic acid butylated hydroxy anisole (BHA) which
Octa Journal of Environmental Research
Anusha et al., 2019; Effect of Potassium-bi-sulphate as food preservative- A Review
deterioration from enzymes, micro-organisms and diseases (Amiri and Amiri, 2017). Supplements of
exposure to oxygen. All chemical preservatives beta- carotene, vitamin A and vitamin E have no
must be non-toxic and readily soluble, not impart positive effect on mortality rate (Bjelakovic et al.,
off the flavors, exhibit anti-microbial properties 2013; Abner et al., 2011), or cancer risk (Jiang et
over the pH range of the food, and be economical al., 2010) Additionally, supplementation with
and practical (Bauer et al., 1985). selenium or vitamin E does reduce the risk of
cardiovascular diseases (Hermund,2018).
ORGANIC AND INORGANIC FOOD
Synthetic phenolic compounds, like butylated
PRESERVATIVES
hydroxytoluene (BHT), and butylated hydroxy-
Food preservative constitute a group of anisole (BHA) are efficient chain-breaking
compounds of widely different molecular antioxidants and widely used as food
structures, they are organic and inorganic preservatives. Some naturally occurring phenolic
substances with the different functional and compounds such as tocopherol, ascorbic acid, or
tendencies to form ions. Organic and inorganic caffeic acid are used as chain-breaking
acid preservatives may be added in the form of un- antioxidants but are typically less efficient
dissociated acid or a variety of salts. In food, the compared with the synthetic ones, but that again
ionic composition is determined largely by depends on the type of food product (Shekelle et
concentration and pH (MacDonald and Reitmeier, al., 2004).
2017). Extrinsic and Intrinsic Preservatives: Food
Anti-Microbial Preservatives: Antimicrobial preservatives can be extrinsic (intentionally
preservative prevent degradation by bacteria. This added) intrinsic (normal constituent of food) or
method is most traditional and ancient type of developed produced during fermentation (Potter
preserving ancient method such as pickling and and Hotchkiss,1995; Marshall et al., 2016).
adding honey prevent microorganism growth by Non-Synthetic Compounds for Food
modifying the pH level. The most commonly used Preservation: Citric and ascorbic acids target
antimicrobial preservative is lactic acid (Wedzicha, enzymes that degrade fruits and vegetable, e.g.
2003; Carocho et al., 2014). Nitrates and nitrites mono/polyphenol. Oxidase which turn surfaces of
are also antimicrobial (Dalton, 2002). The detailed cut applies and potatoes brown. Ascorbic acid and
mechanism of these chemical compounds ranging tocopherol, which are vitamins, are common
from inhibiting growth of the bacteria to the preservatives. Smoking entails exposing food to a
inhibition of specific enzyme water-based home variety of phenol, which are antioxidants. Natural
and personal care products used broad-spectrum preservatives include rosemary and oregano
preservatives, such as iso-thiazolinone and extract.
formaldehyde releasers, which may cause Factor affecting preservatives include
sensitization, allergic skin reaction and toxicity to a) Concentration of Inhibitors.
aquatic life (Field, 2007). b) Kind, number and age of microorganisms
Antioxidants: The oxidation process spoils most (older cells are more resistant)
food, especially those with a high fat content. Fats c) Temperature
quickly turn rancid when exposed to oxygen. d) Time of exposure (if long enough some
Antioxidants prevents or inhibit the oxidation microbes can adapt and overcome inhibition)
process. The most antioxidant additives are e) Chemical and physical characteristics of food
ascorbic acid (vitamin C) and ascorbates (Grobe (water, activity, pH, solutes etc.)
et al., 2008). The term antioxidant is mostly used Some examples of inorganic preservatives are
for two entirely different group of substances; Sodium Chloride (NaCl), benzoate and bi-
industrial chemicals that are added to products to sulphates etc. Sodium Chloride lowers water
prevent oxidation and naturally occurring activity and causes plasmolysis by withdrawing
compounds that are prevent in food and tissue water from cells. The sodium salt of benzoate is
(Bhat et al.,2012). Antioxidant dietary used to improve solubility in foods sulphates and
supplements have not been shown to improve bi-sulphates have been used to prevent enzymatic
health in humans or to be effective at preventing and non-enzymatic browning in some fruits and
Oct. Jour. Env. Res. Vol 7(4):156-159
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Anusha et al., 2019; Effect of Potassium-bi-sulphate as food preservative- A Review
vegetables (Warth,1991). Chemical food Sulphur dioxide or potassium bi-sulphate:
preservatives are widely used in the food industry Potassium hydrogen sulphate or potassium bi-
and are invariably cheap ingredients that are sulphate is the chemical compound with the
effective against a wide range of spoilage formula KHSO3. It is used for the preservation of
organisms. Chemical food preservatives include color less food materials such as fruit juice,
components such as sodium benzoate, benzoic squashes, apple etc. this is not used for the
acid, nitrites, sulphates, sodium sorbate and preservation of colored food materials because
potassium sorbate. Forced by public opinion the Sulphur dioxide produced from this chemical is a
demands for natural or label-friendly alternatives bleaching agent KHSO3 reaction with acid of the
has increased (Banerjee et al., 2017). juice liberates Sulphur dioxide which is very
effective in killing harmful microbes and thus
CHEMICAL REACTIVITY OF
preventing spoilage.
PRESERVATIVES TOWARDS FOOD
HSO3-(aq) + H+(aq) ⟶ H2O(l) +SO2(g)
COMPONENTS
The advantage of this method is that no harmful
Chemical reaction between food preservatives chemical is left in the food. Food preservatives are
and components of microbial cells, or with food used primarily to present or relate microbial
components where these are implications with growth. The most typical food preservatives are
regard to anti-microbial action. Some food sorbic-acid, benzoic acid, Sulphur dioxide etc.,
preservatives and particularly sorbic acid, Sulphur sample preparation depends mainly on the matrix.
dioxide sulphates and nitrite ions are capable of Preservative food additive can be anti-microbials
more extensive reactivity with food components. which inhibit the growth of bacteria or fungi
Sulphur dioxide and sulphates species in a food including mold. Food preservation may also
decreases with time, and the shelf life may be include processes that inhibit visual deterioration
limited by this reactivity (Jha et al., 2013). such as the enzymatic browning. Many processes
Preservatives as Food Additives: Every design to preserve food involve more than one
civilized society is using food preservatives but food preservation method. Preserving fruit by
such practice can pose a threat to public health. turning it into jam, for example, involves boiling (to
Safe efficient preservatives development for reduce the fruit moisture content and to kill
perishable food items is a matter of intensive bacteria etc.) sugaring (to prevent their regrowth)
research (Warth,1991). In urban slums of highly and sealing with an airtight jar (to prevent
populated countries, the knowledge about contamination).
contents of food tends to be extremely low, despite
CONCLUSION
consumption of these imported foods (Andress,
2013). Food-borne illness happens more often in our
Commonly used food preservatives in India country. Public awareness of food preservatives is
are: uneven. The increasing demand for ready to eat
a) Benzoic acid or sodium benzoate. fresh food products had let to challenges for food
b) Sulphur dioxide or potassium bi-sulphate. distributers regarding the safety and quality of
Benzoic acid or sodium benzoate: Benzoic acid food. Increased amount of preservative in food
and its salts are used as food preservatives. materials can cause negative side effect. So there
Benzoic acid inhibits the growth of mold, yeast. is a need to undergo research to check the good
Benzoic acid or benzene-carbonic acid is a mono preservatives which will not cause harmful effect
basic aromatic acid, moderately strong, white to the consumers.
crystal in powder, very much soluble in alcohol,
Acknowledgements: Authors express their gratitude
ether and benzene, but poorly soluble in water. to Department of Chemistry, M.E.S. College of Arts,
Benzoic acid has the advantage that it doesn’t Commerce and Sciences for their support and
affect the odor or taste of the food if it is in smaller opportunity especially to Prof. Shamsiya Rizwana for
quantities. It is the sodium salt of benzoic acid her unstinted support and guidance.
used as a white crystalline or amorphous powder.
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Source of Financial Support: Nil
Conflict of Interest: None, Declared.
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