Introduction
Definition: Food preservatives are substances added to food to prevent spoilage and extend shelf life by
inhibiting the growth of microorganisms and slowing down chemical changes. They can be natural or
synthetic and serve various functions, such as preventing bacterial contamination, delaying rancidity, and
preserving texture and colour.
Types of Food Preservatives
A. Natural Preservatives: Derived from natural sources and generally considered safer.
Salt (NaCl): Used in curing meats, pickling, and brining. Inhibits microbial growth by dehydration.
Sugar: Common in jams, jellies, and syrups. Creates an environment that prevents microbial growth.
Vinegar (Acetic Acid): Used in pickling to inhibit bacterial and fungal growth.
Lemon and lime Juice (Citric Acid): Acts as an antioxidant and antimicrobial agent in food
preservation.
Rosemary Extract & Spices: Contain natural antioxidants and antimicrobial properties (e.g., cloves,
cinnamon, African nutmeg).
Alcohol: Used in preserving fruit and extracts due to its antimicrobial properties.
Smoke: Contains antimicrobial and antioxidant compounds that help preserve meat and fish.
Edible coatings: such as aloe vera and chitosan, contain antimicrobial and antioxidant compounds
and also prevent moisture loss in fruits and veggies
B. Artificial (Chemical) Preservatives: Synthesized chemicals added to processed foods to prolong shelf
life.
1. Antimicrobial Preservatives (Inhibit bacterial, yeast, and mold growth)
Benzoates (Sodium Benzoate, Potassium Benzoate): Used in acidic foods like soft drinks, pickles,
and fruit juices.
Sorbates (Sorbic Acid, Potassium Sorbate): Common in dairy products, baked goods, and fruit
juices.
Citric acid: used in soft drinks
Propionates (Calcium Propionate, Sodium Propionate): Prevent mold in bread and baked goods.
Nitrates & Nitrites (Sodium Nitrite, Potassium Nitrate): Used in cured meats like bacon and
sausages to prevent botulism and maintain colour.
2. Antioxidant Preservatives (Prevent oxidation and rancidity in fats and oils)
Ascorbic Acid (Vitamin C): Prevents browning in fruits and oxidation in beverages.
Tocopherols (Vitamin E): Used in vegetable oils and cereals to delay rancidity.
Sulfur Dioxide & Sulfites (Sodium Metabisulfite, Potassium Bisulfite): Used in dried fruits, wine,
and canned vegetables to prevent oxidation and microbial growth.
3. Acidulants: Lower the pH of food products, making them less hospitable to microorganisms.
Examples: Citric acid, lactic acid, vinegar.
Mechanisms of Action
Inhibition of Microbial Growth: Preservatives disrupt the cell membranes of bacteria or interfere
with their metabolism.
Antioxidative Properties: Prevent oxidation by scavenging free radicals or chelating metal ions that
catalyse oxidation.
pH Control: Lowering pH can denature proteins and enzymes in microorganisms, rendering them
inactive.
3. Methods of Preservation Using Preservatives
Curing: Salt and nitrates are used to preserve meats.
Pickling: Acidic preservatives like vinegar and citric acid prevent bacterial growth.
Smoking: Smoke chemicals act as natural preservatives.
1. Phenolic Compounds (syringol, cresol): (Antioxidants & Antimicrobials and flavour):
2. Carbonyl Compounds (Flavour & Antimicrobial Effects): Acetaldehyde & Formaldehyde –
Furfural – Contributes to flavor and preservation.
4. Polycyclic Aromatic Hydrocarbons (PAHs) (Some are Carcinogenic)
Benzo[a]pyrene – A known carcinogen found in high amounts in heavily smoked foods.
Anthracene & Fluoranthene – Found in wood smoke; some PAHs are harmful in large doses.
5. Gaseous Components
Carbon Monoxide (CO) – Helps in curing meats by binding with myoglobin to maintain red color.
Nitric Oxide (NO) – Reacts with myoglobin in meats to stabilize color.
Key Takeaways:
Phenols & organic acids contribute to antimicrobial effects.
Carbonyls enhance flavor and preservation.
PAHs can be harmful if not controlled during smoking.
Freezing & Refrigeration: Combined with preservatives to enhance effectiveness.
Vacuum Packing: Reduces oxygen availability, improving preservative efficiency.
Chemical Addition: Direct addition of antioxidants, antimicrobials, or chelating agents to extend
shelf life.
4. Advantages of Food Preservatives
✔ Prevents food spoilage and extends shelf life.
✔ Reduces foodborne illnesses by inhibiting or controlling microbial growth.
✔ Enhances taste, colour, and texture stability.
✔ Supports food supply by minimising waste and improving distribution efficiency.
Regulatory Aspects
Food and Drug Administration (FDA): Regulates the use of food preservatives in the U.S.
o Preservatives must be Generally Recognized As Safe (GRAS) or approved through food
additive petitions.
European Food Safety Authority (EFSA): Evaluates and sets limits on the use of food additives in
Europe.
5. Health Concerns, Regulations and Controversies
Allergic Reactions: Sulphites can trigger asthma in sensitive individuals.
Carcinogenicity Concerns: Nitrates/nitrites may form nitrosamines, which are linked to cancer
risks.
Hyperactivity & Behavioural Issues: Some artificial preservatives (e.g., benzoates, BHT) have
been associated with hyperactivity in children.
Natural vs. Synthetic Debate: Growing consumer preference for natural preservatives over
synthetic ones.
Labelling and Transparency: Increased demand for clear labelling of food additives.
