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Journal articles on the topic 'Food preservatives'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life,

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2

Oladipo, Iyabo Christianah, and S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview." International Journal of Current Microbiology and Applied Sciences 11, no. 6 (2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

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The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt revi

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3

Murugan, Rajadurai. "Adverse effects of chemical preservatives: A review." Journal of Food and Nutrition 1, no. 1 (2022): 01–06. http://dx.doi.org/10.58489/2836-2276/002.

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Food preservatives are chemical or natural substances that are added to the food products which will help to increase the shelf life and also inhibits the growth of microorganisms that causes food spoilage. The objective of review is to know and understand the adverse effects of chemical preservative in food products. Even though the chemical preservative used is approved by the FDA, whereas the long-term usage of some preservatives can causedifferent health problems in humans including cancer. This review is also intended to understand how the preservative induce different health problem in t

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Murpi Ningrum, Endah, Naharia Nahariah, Muhammad Irfan, and Wahniyati Hatta. "Potential of Egg Shells as a Natural Food Preservative." BIO Web of Conferences 96 (2024): 01004. http://dx.doi.org/10.1051/bioconf/20249601004.

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Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbo

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K, Monisha. "Application of Food-Grade Enzymes, Bacteriocins And Probiotics as Biological Food Preservatives." Technoarete Transactions on Recent Research in Applied Microbiology and Biotechnology 1, no. 1 (2022): 1–6. http://dx.doi.org/10.36647/ttrramb/01.01.a001.

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The demand of the consumers tends to be artificial additive-free, long foods of shelf-life, nutritious, ready-to-eat foods. The significance of the natural and food preservatives compounds is totally increased for the excessive use of the preservative compounds in the food rather than the synthetic compounds. The bacteriocins combine with the several modes of hurdle approach that can enhance the effects of the preservatives and reduce the resistance of the antimicrobial. The probiotic products enhance the health agents because they regulate inflammation inside the gastronomical tract, and it a

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6

Franco, Rafael, Gemma Navarro, and Eva Martínez-Pinilla. "Antioxidants versus Food Antioxidant Additives and Food Preservatives." Antioxidants 8, no. 11 (2019): 542. http://dx.doi.org/10.3390/antiox8110542.

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Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the

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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, et al. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite,

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8

Rosdiana, E., V. A. Kusumaningtyas, A. A. Sitorus, et al. "Development of formalin detection system on wet noodles and tengkawang seed fat (shorea sp.) as a natural preservative solution." Journal of Physics: Conference Series 2673, no. 1 (2023): 012017. http://dx.doi.org/10.1088/1742-6596/2673/1/012017.

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Abstract The emergence of public anxiety about the durability of foods containing preservatives or synthetic substances that are harmful to the human body is already very worrying. Some traders who understand the dangers of synthetic preservatives in food, prefer to use natural food preservatives. However, few traders also use formalin as a preservative in their food products, where formalin is commonly used to preserve corpses and kill germs. For this reason, a formalin content detection system has been developed as a synthetic preservative and tengkawang seed fat (Shorea.sp) as a natural pre

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9

Abusaloua, Dr Ali, Dr Guma Mohamed, Eng Abdulbassit Ali, and Eng Waleed Zahmol. "FOOD ADDITIVES AND PRESERVATIVES AS SLOW POISONS." Scientific Journal of Applied Sciences of Sabratha University 2, no. 3 (2019): 42–48. http://dx.doi.org/10.47891/sabujas.v2i3.42-48.

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Food additives are natural or synthetic substances that can be added to foodstuff in small amounts to perform technological functions, namely color, sweetness, nutrients, or to extend shelf life. Due to Food processing technology revolution for all kinds of foods, additives and preservatives that are being added in food processing are increased. Food additives toxicology appear in a long term combined effect, where a cumulative effect of their hazards as "Slow Poisons" will increase the risk possibility of disease or premature of death. These slow poisons have been accumulated in our bod

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10

Nweze, CC, OA Aworinde, MO Enemali, WI Nwefia, and OA Nweze. "Effect of selected preservatives on nutritional indices of kidney beans (Phaseolus vulgaris)." African Journal of Food, Agriculture, Nutrition and Development 23, no. 122 (2023): 23923–37. http://dx.doi.org/10.18697/ajfand.122.22950.

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Preservatives are most often used to maintain the quality of foods for longer time periods. It has been reported that chemicals, which are used as preservatives have some effects (positive or negative) on the nutritive indices of foods. This research was carried out to investigate the effect of some selected preservatives on the nutritive indices of kidney beans (Phaseolus vulgaris). The matured P. vulgaris used for this research were collected in bags from the area of cultivation. Following the established research guidelines, the seeds were prepared and sent to laboratory for analysis prior

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11

Mossel, D. A. A. "Food preservatives." International Journal of Food Microbiology 17, no. 1 (1992): 72. http://dx.doi.org/10.1016/0168-1605(92)90022-u.

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12

Brimelow, C. J. B., and D. Collins-Thompson. "Food Preservatives." Food Control 3, no. 4 (1992): 218–19. http://dx.doi.org/10.1016/0956-7135(92)90136-x.

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13

Nnamonu, Emmanuel Ikechukwu, Edmund Chidiebere Mbegbu, and Chiemekam Samuel Ezechukwu. "Impact of Selected Food Preservatives and Fruit Ripening Agents on Oxidation of Normal Human Hemoglobin." Asian Journal of Applied Science and Technology 09, no. 02 (2025): 54–65. https://doi.org/10.38177/ajast.2025.9206.

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The use of unauthorized quantities of food processing substances/preservatives and fruit ripening agents has raised significant apprehension regarding potential health repercussions. This study evaluated the effect of selected food preservatives and fruit ripening substances, including calcium carbide, bifenthrin, ethanol, ethylene glycol, potassium carbonate, and monosodium glutamate, on oxy-hemoglobin concentration and oxidation of hemoglobin. Each food preservative was tested at two concentrations: 5 mg/ml and 2.5 mg/ml. The effects of the preservatives on oxyhemoglobin concentration and ox

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Khoirunnida, Avivi, Tri Wiharti, and Ratna Dewi Eskundari. "Test for Formalin Content in Consumed Fish at Several Traditional Markets in Surakarta Using Natural Extract of Dragon Fruit Peel." Jurnal Biologi Tropis 23, no. 3 (2023): 343–51. http://dx.doi.org/10.29303/jbt.v23i3.5177.

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Food has an expiration date. To make food have a longer shelf life, food manufacturers use preservatives as a solution. There are preservatives that are safe to use and prohibited from being used. One of the chemical preservatives prohibited from being used in food is formalin. Formalin is usually added to processed meat and fish foods. The purpose of this study was to detect the presence of formaldehyde as a preservative in consumption fish sold in several markets in Surakarta. The method used in this study is experimental. As an indicator in this study, natural ingredients were used, namely

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15

Uymaz, Başar, and Pınar Şanlıbaba. "Gıdalardaki Biyokoruyucu: Nisin (E234)." Turkish Journal of Agriculture - Food Science and Technology 3, no. 12 (2015): 908. http://dx.doi.org/10.24925/turjaf.v3i12.908-915.459.

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Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bact

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Prekop, J., R. Červenková, E. Bartošová, et al. "Acylglycosides as future food preservatives." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S45—S48. http://dx.doi.org/10.17221/10609-cjfs.

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In this work monoesters of sucrose and 􀑑-glucose with fatty acids (both even and odd) were prepared as pure substances using the direct selective esterification of free sugar with bulky acylating agent. This compounds were examined for their antibacterial activity (against Gram-positive bacteria) and antifungal activity.

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Peng, Ziya. "Progress In the Application of Food Preservatives in Food." Highlights in Science, Engineering and Technology 74 (December 29, 2023): 1570–75. http://dx.doi.org/10.54097/05gj7k40.

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Food preservatives are compounds that are either naturally occurring or chemically created and added to food to improve its flavor, color, and fragrance, or to prevent food from deteriorating due to oxidation, enzymatic hydrolysis, and microbes. Chemical synthetic preservatives are the most widely used preservatives in the food sector. Consumers have long been concerned about the safety of chemical preservatives due to the growing understanding of food safety as well as the possible hazards and unrecognized harms of chemical synthetic preservatives to human health. Contrarily, customers are be

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Neelam, Mall, and Sunita Mishra. "Effects of Food Additives and Preservatives on Processed Food." Asian Journal of Science and Applied Technology 7, no. 2 (2018): 30–32. http://dx.doi.org/10.51983/ajsat-2018.7.2.1031.

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Foods are substances or mixture of substances both solid and/or liquid, which are intended for human consumption or ingestion for their nutritional pleasurable benefits. Food additives are organic substances that are intentionally added to food in small quantities during production and processing to improve or maintain the quality of the processed foods. Food preservatives is a class of food additives that help to present food spoilage by preventing the growth of microorganism .The effectiveness of preserve foods were tested with two parameters such as pH value ,moisture content at the interva

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19

Dr., Bhakti Anoop Kshirsagar. "Food preservation." International Journal of Advance Research in Multidisciplinary 2, no. 2 (2024): 260–63. https://doi.org/10.5281/zenodo.12497918.

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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this. These methods not only prevent spoilage but also ensure that nutritional content, flavor, and texture are preserved. With increasing consumer demand for minimally processed and preservative-free foods, modern food preservation focuses on innovative approaches that enhance safety

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20

Debashree, Mandal. "Food preservative chemistry: Effects and side effects." Journal of Indian Chemical Society Vol. 96, Dec 2019 (2019): 1519–28. https://doi.org/10.5281/zenodo.5639146.

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Department of Chemistry, Tarakeswar Degree College, Tarakeswar, Hooghly-712 410, West Bengal, India <em>E-mail</em>: debashree1981@gmail.com <em>Manuscript received online 21 November 2019, revised 04 December 2019, accepted 05 December 2019</em> Food is accumulated by approximately each individual society. But it undergoes spoilage due to microbial, chemical or physical actions. So food storage is important industrially as well as traditional domestic skill also. Every company includes food preservatives to the foodstuff during processing. After adding this additive, the color, texture, flavo

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21

Shikhov, S. S., L. P. Satyukova, and E. S. Sedykh. "THE PROBLEM OF USING PRESERVATIVES IN CHEESE MAKING." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 3 (2021): 280–84. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202103007.

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The article deals with the problem of the use of preservatives in the food industry, namely in cheese making. Laboratory methods for the control of preservatives are analyzed, and the choice of an analytical method for monitoring is justified. In this work, special attention was paid to benzylpenicillin, which is used as a preservative in cheese making.

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Shikhov, Sergey S., Ludmila P. Satyukova, and Elena S. Sedykh. "THE PROBLEM OF USING PRESERVATIVES IN CHEESE MAKING." Problems of veterinary sanitation, hygiene and ecology 4, no. 48 (2023): 432–36. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202304007.

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The article deals with the problem of the use of preservatives in the food industry, namely in cheese making. Laboratory methods for the control of preservatives are analyzed, and the choice of an analytical method for monitoring is justified. In this work, special attention was paid to benzylpenicillin, which is used as a preservative in cheese making.

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23

Wang, Wei, and HaiKuan Wang. "The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety." International Journal of Food Engineering 10, no. 2 (2014): 203–10. http://dx.doi.org/10.1515/ijfe-2013-0042.

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Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio

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Esimbekova, Elena N., Anastasia A. Asanova, and Valentina A. Kratasyuk. "Alternative Enzyme Inhibition Assay for Safety Evaluation of Food Preservatives." Life 13, no. 6 (2023): 1243. http://dx.doi.org/10.3390/life13061243.

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While food additives are widely used in the modern food industry and generally are important in maintaining the ability to provide food for the increasing world population, the progress occurring in this field is much ahead of the evaluation of their possible consequences for human health. The present study suggests a set of single- and multi-enzyme assay systems for revealing toxic effects of the most widely spread food preservatives, such as sorbic acid (E200), potassium sorbate (E202), and sodium benzoate (E211) at the primary molecular level of their interaction with enzymes. The assay is

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SUBILS, TOMÁS, VIRGINIA AQUILI, GUILLERMO EBNER, and CLAUDIA BALAGUÉ. "Effect of Preservatives on Shiga Toxigenic Phages and Shiga Toxin of Escherichia coli O157:H7." Journal of Food Protection 75, no. 5 (2012): 959–65. http://dx.doi.org/10.4315/0362-028x.jfp-11-332.

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Toxin synthesis by Shiga toxin–producing Escherichia coli (STEC) appears to be coregulated through the induction of the integrated bacteriophages that encode the toxin genes. These phages might be the principal means for the dissemination and release of Shiga toxins. We evaluated the effect of three common food preservatives, potassium sorbate, sodium benzoate, and sodium propionate, on the propagation of the phages and Shiga toxins. We tested each preservative at four concentrations, 1, 1.25, 2.5, and 5 mg/ml, both on free phages and on lysogenic phages in bacteria. We also evaluated the expr

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Asmawit. "IMPROVING LIQUID SMOKE GRADE FROM PALM OIL EMPTY MARKET USING REDISTILATION." JURNAL BORNEO AKCAYA 2, no. 2 (2015): 114–22. http://dx.doi.org/10.51266/borneoakcaya.v2i2.54.

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Utilization of liquid smoke products from oil palm empty fruit bunches (fibers) is currently in West Kalimantan is not optimal, and only used as a substitute for rubber coagulant formic acid. Actually liquid smoke can be upgraded into a natural food preservative. This is due to liquid smoke has the ability to preserve foodstuffs because of the acidic compounds, phenolic and carbonyl, but the scale is very small. Research on processing of liquid smoke ever done is intended for rubber farmers as a coagulant and its scale is still very small. In this research, the processing of liquid smoke with

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Swastike, Winny, Edi Suryanto, Jamhari Jamhari, and Rio Olympias Sujarwanto. "Sosialisasi dan Peningkatan Keterampilan dalam Pemanfaatan Bahan Pengawet Alami pada Produk Nugget di Desa Ngringo, Kecamatan Jaten, Kabupaten Karanganyar." AgriHealth: Journal of Agri-food, Nutrition and Public Health 1, no. 1 (2020): 30. http://dx.doi.org/10.20961/agrihealth.v1i1.40935.

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<p>The synthetic preservatives are often used in processing food and often found in the packaginginformation tables. Enhancing of dangerous preservatives such as formaldehyde and borax are also still found in food. Enchancing knowledge about the types of preservatives, the dosage and the dangers that can happen need to be done. This activity aims to improve knowledge and skills, especially in the utilization of natural preservatives in food processing. Participants in this activity were PKK cadres. This activity consists of 3 stages. The first stage was the socialization of preservatives

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Beya, Michel M., Michael E. Netzel, Yasmina Sultanbawa, Heather Smyth, and Louwrens C. Hoffman. "Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review." Antioxidants 10, no. 2 (2021): 263. http://dx.doi.org/10.3390/antiox10020263.

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the inte

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Yu, Hwan Hee, Young-Wook Chin, and Hyun-Dong Paik. "Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review." Foods 10, no. 10 (2021): 2418. http://dx.doi.org/10.3390/foods10102418.

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the

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Rupesh, K. Srivastava. "Immunomodulatory Effects of Food Additives." International Journal of Immunotherapy and Cancer Research 3, no. 2 (2017): 019–31. https://doi.org/10.17352/2455-8591.000015.

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Food items that are unprocessed and do not contain preservatives, artificial colours, chemicals, fillers, artificial flavours etc are called as Natural foods. Natural foods are the best source of nutrition and health. Substances added to natural food to preserve fl avour and increase their life are named as food additives. When food is to be stored for a long period, additives and preservatives are required to maintain the quality and fl avour of the food items. The additives and preservatives prevent bacterial and fungal growth due to excess water in the foods [1]. Additives are defi ned by t

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Silitonga, Friska Septiani, Eka Putra Ramdhani, and Okta Alpindo. "Sosialisasi Identifikasi Bahan Tambahan Boraks Pada Kerupuk Di Kabupaten Karimun." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 6, no. 3 (2022): 822–27. http://dx.doi.org/10.31849/dinamisia.v6i3.5201.

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One of the most produced food products was crackers. Crackers can be made from fish, shrimp, cuttlefish, and others, and cab be sold to improve the community’s economy. For improving the quality and durability of processed seafood products, food additives were added, on of which is preservatives. The problems was occured in the community were: 1) there were still food products that used borax as a preservative, 2) there was no education on how to identify borax in crackers, 3) provide education about the dangers of preservatives to health. The methods used in this activity were: 1) laboratory

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Attia, Gouda H., Diaa A. Marrez, Mona A. Mohammed, Hassan A. Albarqi, Ammar M. Ibrahim, and Mohamed A. El Raey. "Synergistic Effect of Mandarin Peels and Hesperidin with Sodium Nitrite against Some Food Pathogen Microbes." Molecules 26, no. 11 (2021): 3186. http://dx.doi.org/10.3390/molecules26113186.

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Food preservatives such as NaNO2, which are widely used in human food products, undoubtedly affect, to some extent, human organs and health. For this reason, there is a need to reduce the hazards of these chemical preservatives, by replacing them with safe natural bio-preservatives, or adding them to synthetic ones, which provides synergistic and additive effects. The Citrus genus provides a rich source of such bio-preservatives, in addition to the availability of the genus and the low price of citrus fruit crops. In this study, we identify the most abundant flavonoids in citrus fruits (hesper

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Ranathunga, Nethma Samadhi, Kaushalya Nadeeshani Wijayasekara, and Edirisinghe Dewage Nalaka Sandun Abeyrathne. "Application of bio-preservation to enhance food safety: A review." Korean Journal of Food Preservation 30, no. 2 (2023): 179–89. http://dx.doi.org/10.11002/kjfp.2023.30.2.179.

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Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, pl

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Maqbool, Irum, Rumesha Rafiq, and Azka Asif. "Isolation and characterization of facultative anaerobes involved in canned food spoilage and examining the effect of different preservative." Nature's Symphony 1, no. 1 (2023): 01–09. http://dx.doi.org/10.69547/ns.11.01.

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Spoilage of canned food is a major issue worldwide. The major cause of spoilage of food in cans is due to bacterial contamination as a result of mishandling, damage or improper packaging treatment. To avoid spoilage and increase the shelf-life of canned food, various food preservatives are used. However, it is ideal to use specific preservatives for specific foods. There is a need to check the types of the organisms causing the food spoilage and the preservatives that can be used against them. The current study focuses on the isolation of facultative anaerobic bacterial species which are speci

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Olaniran, Abiola, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi, and Oghenerobor Akpor. "Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends." Potravinarstvo Slovak Journal of Food Sciences 14 (February 28, 2020): 88–94. http://dx.doi.org/10.5219/1262.

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The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice

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Marín, P., C. Ginés, P. Kochaki, and M. Jurado. "Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds." Irish Journal of Agricultural and Food Research 56, no. 1 (2017): 85–92. http://dx.doi.org/10.1515/ijafr-2017-0009.

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AbstractThis work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at awvalues in the range of 0.93–0.97. P. sol

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A. Shaltout, Fahim. "Processed meat with addition of Preservatives." Dietary Nourishment and Food Processing Techniques 1, no. 2 (2024): 01–24. https://doi.org/10.64347/3064-7061/dnfpt.010.

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The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have been widely used in the food industry due to their low cost and the strong antibacterial activity. The Use of the synthetic chemical preservatives is recently being considered by the customers due to the concerns related to the negative health issues.

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Kumar, Raja, and Reshu Rajput. "Role of Natural Preservatives and their Effect on Food’s Shelf Life." Current Journal of Applied Science and Technology 42, no. 47 (2023): 7–19. http://dx.doi.org/10.9734/cjast/2023/v42i474312.

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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 o

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Julizan, Nur, Safri Ishmayana, Achmad Zainuddin, Pham Van Hung, and Dikdik Kurnia. "Potential of Syzygnium polyanthum as Natural Food Preservative: A Review." Foods 12, no. 12 (2023): 2275. http://dx.doi.org/10.3390/foods12122275.

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Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This pa

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Rashid, Syarifah Ab, Nur Suhaili Mohamad Rosli, Siew Hway Teo, et al. "Naringenin-Grafted Polyvinyl Alcohol (Na/PVA) Nanoparticles: Synthesis, Characterisation and in vitro Evaluation of Its Antimicrobial Efficiency on Fresh Beef." Tropical Life Sciences Research 33, no. 1 (2022): 143–61. http://dx.doi.org/10.21315/tlsr2022.33.1.9.

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Food preservatives are commonly used to guarantee the safety and quality of food. Naturally-derived preservatives are preferred by the consumers as chemical preservatives are associated with adverse side effects. The application of naringenin as a food preservative is restricted due to its high volatility, albeit known for its good efficacy in inhibiting microbial growth on food. Thus, this study aimed to synthesis and characterise naringenin-grafted PVA (Na/PVA) nanoparticles as potential meat preservative. The nano-size of naringenin was characterised by transmission electron microscopy. Fin

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A. Shaltout, Fahim. "The Effect of the Natural Preservatives and Meat Preservation Against the Foodborne Pathogens and The Spoilage Microorganisms." Cancer Research and Cellular Therapeutics 8, no. 5 (2024): 01–15. https://doi.org/10.31579/2640-1053/202.

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The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have been widely used in the food processing due to their low cost and the strong antibacterial activity. The Use of the synthetic chemical preservatives is recently being considered by the customers due to the concerns related to the negative health issues

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42

Leichtweis, Maria G., M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Carla Pereira, and Lillian Barros. "Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues." Antioxidants 10, no. 11 (2021): 1827. http://dx.doi.org/10.3390/antiox10111827.

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With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain th

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Averyanova, Elena Vital'yevna, and Marina Nikolaevna Shkolnikova. "IMPROVING THE EFFICIENCY OF BETULIN-CONTAINING FOOD INGREDIENTS FROM SILVER BIRCH (BETULA PENDULA ROTH.) IN FOOD SYSTEMS." chemistry of plant raw material, no. 4 (December 15, 2022): 333–41. http://dx.doi.org/10.14258/jcprm.20220411171.

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The demand for food micro-ingredients in modern technologies is quite high, however, the production of preservatives, antioxidants and other food additives in the Russian Federation is extremely limited, which has created a high import dependence unacceptable in modern conditions. Raw sources of preservatives include birch bark containing 10–40% betulin – a triterpenoid with high biological activity and preservative / antioxidant properties. However, the weak solubility of betulin in an aqueous medium hinders its use in food products. In this work, a study was carried out to develop a method f

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Mahmudah, Febrina, Sabaniah Indjar Gama, and Junaiddin. "Edukasi Penggunaan dan Identifikasi Bahan Pengawet pada Produk Pangan di Manunggal Jaya Kecamatan Tenggarong Seberang." ABDIKU: Jurnal Pengabdian Masyarakat Universitas Mulawarman 2, no. 1 (2023): 15–19. http://dx.doi.org/10.32522/abdiku.v2i1.543.

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Food preservatives have been used in general by the public. The addition of food preservatives intends and intends to prevent the growth of spoilage bacteria in materials and products. The use of preservatives must be in small quantities or within the acceptable threshold. If the amount of preservatives used exceeds the threshold limit, it can trigger health problems. However, many producers abuse the addition of toxic preservatives, which are still found in food, so it is necessary to provide education and practice on detecting preservatives in food in the community, especially in Manunggal J

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Handayani, Aniek S. "ANTI-MICROBIAL ACTIVITY OF LIQUID SMOKE AS PRESERVATIVES MEETBALL." Empowerment in the Community 1, no. 2 (2020): 51. http://dx.doi.org/10.31543/ecj.v1i2.361.

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The meatballs are a food that is often sold by street food and are well known in Indonesia. Meat prices disagree and borax preservative is a problem for consumers. These causes the sellers prefer to use rat meat or chicken expiration with borax preservative to maintain the price. Selection of this material makes the meatballs to be unsafe for consumption. Meatballs have a short shelf life so need preservatives to extend the shelf life. But the preservative used is borax or formaldehyde that is harmful to health. Liquid smoke is a natural preservative that is widely used as a preservative in pr

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Yang, Xiao Tao, Jie Wang, Yong Hong Liao, Imdad Kaleem, Chun Li, and Xiao Hong Zhou. "Antibacterial Activities of Chemical and Biological Food Preservatives towards Food Spoilage Bacillus among and within Species." Advanced Materials Research 790 (September 2013): 598–606. http://dx.doi.org/10.4028/www.scientific.net/amr.790.598.

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Food preservatives could cause a wide spectrum of antibacterial efficacies against different spoilage microbial species or strains; however, the mode of variation in antibacterial activities among and within species is still unclear which limits their effective applications in food preservation. In this study, ten thermoresistant spore-forming Bacillus strains as a typical spoilage microbial group were used to evaluate the variances of antibacterial activities of three chemical and three biological food preservatives among these species or strains by the statistical analysis of MIC using SAS 9

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Binorkar, Sandeep, and Manish Bhoyar. "Toxicological Insights into Food Additives and Food Preservatives- Impact, Trends, and Resolves." Annals of Ayurvedic Medicine 14, no. 2 (2025): 164. https://doi.org/10.5455/aam.175009.

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Background: Food additives and preservatives are integral components of the modern food industry, serving essential functions such as enhancing organoleptic properties, extending the shelf life of products, and facilitating food processing. However, as these substances play a crucial role in food production, concerns have emerged regarding their potential toxicity and effects on human health. Methods: A comprehensive literature review was conducted exploring the sources, including scientific journals on PubMed, Scopus, government publications, and websites. The article reviews existing literat

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Rarassari, Madyasta Anggana, Ira Gusti Riani, Nia Boru Ritonga, and Gemala Cahya. "Sosialisasi Penyalahgunaan Zat Pewarna Dan Pengawet Makanan Berbahaya Sebagai Upaya Penjaminan Keamanan Pangan." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 6, no. 3 (2023): 398–403. http://dx.doi.org/10.33330/jurdimas.v6i3.2503.

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Abstract: The purpose of this service activity is to educate students about coloring agents and harmful preservatives used in food. It is expected that students can know in detail about the dangers of dyes and preservatives so that students' awareness of food vigilance can increase. The target to be achieved in this community service activity is that students can gain knowledge and information about coloring agents and preservatives found in food. The strategy used in providing knowledge about the dangers of coloring agents and preservatives in food is by directly giving direct lectures on var

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Esrafil, Md, Ayasha Ahmed, Mausufa Akter, et al. "Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables." Health Dynamics 1, no. 8 (2024): 284–95. http://dx.doi.org/10.33846/hd10803.

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Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied fr

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Muawanah, Muawanah, Dewi Arisanti, Rahmawati Rahmawati, and Waode Rustiah. "Peningkatan Pengetahuan Siswa Melalui Edukasi Tentang Bahan Pengawet Yang Berbahaya Pada Makanan Jajanan Di SMAN 14 Makassar." Lontara Abdimas : Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (2023): 7–12. http://dx.doi.org/10.53861/lomas.v4i1.361.

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Presevatives are compounds that can inhibit and stop the process of fermentation, acidification, or other forms of damage, and protect foodstuffs from spoilage. According to the Regulation of The Minister of Health of the Republic of Indonesia No. 033 of 2012 concerning additives that are prohibited from being used in food are boric acid (borax), formalin, salicylic acid, and others. These dangerous preservatives are still widely used by manufacturers in the food industry, including snacks at schools. Preservatives that are prohibited for use in food can have a negative impact on heallth, name

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