Role of Natural Preservatives and their Effect on Food’s Shelf Life

Abstract

All living creatures need food to survive. Food has a limited period to keep it safe for consumption and fresh. To keep the food product safe to consume for an extended period of time, and maintain the quality in terms of its taste and odor. Preservatives are incorporated in the modern food industries. There are two types of preservative present in nowadays market. Nature preservative are safe to consume, but their shelf life is less than the synthetic one. Natural additives, derived from plants, herbs, and other natural sources, can have positive effects on human health. These additives are often rich in nutrients, antioxidants, and bioactive compounds that may contribute to overall well-being. It's important to incorporate a variety of natural additives into a balanced and diverse diet to maximize their potential health benefits. Synthetic preservatives are cost-effective in contributing to a longer shelf life for the food product, so many manufactures use sodium benzoate, potassium sorbate, sorbic acid, and benzoic acid during the processing. This evaluation focuses on natural preservatives which have been used for increasing shelf-life, their mechanisms of action and its uses forms (i.e., powder, fruit, essential oils, extract) to food has been conserved. The amounts of phenolic compound in herbs and spices play an essential role on significant part in their antibacterial properties, However, it is also dependent on a variety of intrinsic and extrinsic variables that must be identified prior to using herbs and spices as additions. As a result, the current review provides a thorough overview of the numerous natural preservatives, focusing on their antioxidant and antimicrobial properties, mechanism of action, and application in the food industry. Natural additives often contain antioxidants that help neutralize free radicals in the body. Antioxidants play a role in protecting cells from oxidative stress and inflammation, potentially reducing the risk of chronic diseases. Many herbs and spices possess natural antimicrobial properties that can help inhibit the growth of bacteria and fungi. This can contribute to food preservation and support overall immune health.