Preservative: Difference between revisions
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[[Citric acid|Citric]] and [[ascorbic acid]]s target [[enzyme]]s that degrade fruits and vegetables, e.g., [[mono/polyphenol oxidase]] which turns surfaces of cut apples and potatoes brown. [[Ascorbic acid]] and [[tocopherol]], which are vitamins, are common preservatives. [[Smoking (cooking)|Smoking]] entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include [[rosemary]] and [[oregano]] extract,<ref>{{cite magazine|author=Riva Pomerantz|date=Nov 15, 2017|title=KOSHER IN THE LAB|magazine=[[Ami (magazine)|Ami]]|issue=342|page=88}}</ref> [[hops]], [[salt]], [[sugar]], [[vinegar]], [[Ethanol|alcohol]], [[diatomaceous earth]] and [[castor oil]]. | [[Citric acid|Citric]] and [[ascorbic acid]]s target [[enzyme]]s that degrade fruits and vegetables, e.g., [[mono/polyphenol oxidase]] which turns surfaces of cut apples and potatoes brown. [[Ascorbic acid]] and [[tocopherol]], which are vitamins, are common preservatives. [[Smoking (cooking)|Smoking]] entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include [[rosemary]] and [[oregano]] extract,<ref>{{cite magazine|author=Riva Pomerantz|date=Nov 15, 2017|title=KOSHER IN THE LAB|magazine=[[Ami (magazine)|Ami]]|issue=342|page=88}}</ref> [[hops]], [[salt]], [[sugar]], [[vinegar]], [[Ethanol|alcohol]], [[diatomaceous earth]] and [[castor oil]]. | ||
Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.<ref>{{cite journal|last=P'EREZ-D'IAZ|first=I.M|author2=MCFEETERS, R.F|title=Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts.|journal=Journal of Food Science|date=May 2010|volume=75|issue=4|pages=M204–M208|doi=10.1111/j.1750-3841.2010.01587.x|pmid=20546411|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|access-date=2018-12-29|archive-date=2021-02-19|archive-url=https://web.archive.org/web/20210219100130/https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|url-status= | Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.<ref>{{cite journal|last=P'EREZ-D'IAZ|first=I.M|author2=MCFEETERS, R.F|title=Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts.|journal=Journal of Food Science|date=May 2010|volume=75|issue=4|pages=M204–M208|doi=10.1111/j.1750-3841.2010.01587.x|pmid=20546411|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|access-date=2018-12-29|archive-date=2021-02-19|archive-url=https://web.archive.org/web/20210219100130/https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|url-status=dead|url-access=subscription}}</ref> | ||
===Public awareness of food preservation=== | ===Public awareness of food preservation=== | ||
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* [[Sodium nitrite]] is a preservative used in lunch meats, [[ham]]s, [[sausage]]s, [[hot dog]]s, and [[bacon]] to prevent [[botulism]] and other foodborne pathogens. It serves the important function of controlling the [[bacteria]] that cause [[botulism]], but [[sodium nitrite]] can react with [[protein]]s, or during cooking at high heats, to form [[carcinogen]]ic N-[[nitrosamine]]s.<ref name=Field>{{cite book | author = Field, Simon Quellen | date = 2008 | title = Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients | location = Chicago | publisher = Chicago Review Press}}</ref>{{medrs|date=March 2015}} It has also been linked to [[cancer]] in lab animals.<ref name= Antinoro>Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.</ref> | * [[Sodium nitrite]] is a preservative used in lunch meats, [[ham]]s, [[sausage]]s, [[hot dog]]s, and [[bacon]] to prevent [[botulism]] and other foodborne pathogens. It serves the important function of controlling the [[bacteria]] that cause [[botulism]], but [[sodium nitrite]] can react with [[protein]]s, or during cooking at high heats, to form [[carcinogen]]ic N-[[nitrosamine]]s.<ref name=Field>{{cite book | author = Field, Simon Quellen | date = 2008 | title = Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients | location = Chicago | publisher = Chicago Review Press}}</ref>{{medrs|date=March 2015}} It has also been linked to [[cancer]] in lab animals.<ref name= Antinoro>Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.</ref> | ||
* The commonly used [[sodium benzoate]] has been found to extend the shelf life of bottled [[tomato paste]] to 40 weeks without loss of quality.<ref name=Bhat>(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }}</ref> However, it can form the [[carcinogen]] [[benzene]] when combined with [[vitamin C]].{{citation needed|date=June 2014}} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.<ref name= Antinoro/> | * The commonly used [[sodium benzoate]] has been found to extend the shelf life of bottled [[tomato paste]] to 40 weeks without loss of quality.<ref name=Bhat>(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }}</ref> However, it can form the [[carcinogen]] [[benzene]] when combined with [[vitamin C]].{{citation needed|date=June 2014}} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.<ref name= Antinoro/> | ||
== Preservation of other products == | == Preservation of other products == | ||
Latest revision as of 06:36, 29 June 2025
Template:Short description Template:Lead extra info
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.[1] Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.
Food preservation
Template:Split portionsScript error: No such module "Labelled list hatnote". Preservatives have been used since prehistoric times. Smoked meat for example has phenols and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, Template:Clarify etc. in food began in the late 19th century, but was not widespread until the 20th century.[2]
The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.[3] In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.[4]
Antimicrobial preservatives
Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is lactic acid. Common antimicrobial preservatives are presented in the table.[5][6][7] Nitrates and nitrites are also antimicrobial.[8] The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.
| E number | chemical compound | comment |
|---|---|---|
| E200 – E203 | sorbic acid, sodium sorbate and sorbates | common for cheese, wine, baked goods, personal care products |
| E210 – E213 | benzoic acid and benzoates | used in acidic foods such as jams, salad dressing, juices, pickles, carbonated drinks, soy sauce |
| E214 – E219 | parabens | stable at a broad pH range |
| E220 – E228 | sulfur dioxide and sulfites | common for fruits, wine |
| E249 – E250 | nitrites | speed up the curing of meat and also impart an attractive colour, no effect on botulism bacteria[9][10] |
| E251 – E252 | nitrates | used in meats |
| E270 | lactic acid | - |
| E280 – E283 | propionic acid and propionates | baked goods |
| E338 | phosphoric acid | used in some jams, preserves and carbonated drinks; also used for acidification and for flavouring. |
Antioxidants
The oxidation process spoils most food, especially those with a high fat content. Fats quickly turn rancid when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are ascorbic acid (vitamin C) and ascorbates.[11] Thus, antioxidants are commonly added to oils, cheese, and chips.[5] Other antioxidants include the phenol derivatives BHA, BHT, TBHQ and propyl gallate. These agents suppress the formation of hydroperoxides.[6]
| E number | chemical compound | comment |
|---|---|---|
| E300-304 | ascorbic acid, sodium ascorbate | cheese, chips |
| E321 | butylated hydroxytoluene, butylated hydroxyanisole | also used in food packaging |
| E310-312 | gallic acid and sodium gallate | oxygen scavenger |
| E220 – E227 | sulfur dioxide and sulfites | beverages, wine |
| E306 – E309 | tocopherols | vitamin E activity |
A variety of agents are added to sequester (deactivate) metal ions that otherwise catalyze the oxidation of fats. Common sequestering agents are disodium EDTA, citric acid (and citrates), tartaric acid, and lecithin.[1]
Nonsynthetic compounds for food preservation
Template:Cleanup section Citric and ascorbic acids target enzymes that degrade fruits and vegetables, e.g., mono/polyphenol oxidase which turns surfaces of cut apples and potatoes brown. Ascorbic acid and tocopherol, which are vitamins, are common preservatives. Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include rosemary and oregano extract,[12] hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.
Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.[13]
Public awareness of food preservation
Template:Globalize section Public awareness of food preservatives is uneven.[14] Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the Centers for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.[15]
Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.
- Sodium nitrite is a preservative used in lunch meats, hams, sausages, hot dogs, and bacon to prevent botulism and other foodborne pathogens. It serves the important function of controlling the bacteria that cause botulism, but sodium nitrite can react with proteins, or during cooking at high heats, to form carcinogenic N-nitrosamines.[16]Template:Medrs It has also been linked to cancer in lab animals.[17]
- The commonly used sodium benzoate has been found to extend the shelf life of bottled tomato paste to 40 weeks without loss of quality.[11] However, it can form the carcinogen benzene when combined with vitamin C.Script error: No such module "Unsubst". Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.[17]
Preservation of other products
Water-based home and personal care products use broad-spectrum preservatives, such as isothiazolinones and formaldehyde releasers, which may cause sensitization, leading to allergic skin.[18]
| Substance | Use |
|---|---|
| parabens | personal care products |
| isothiazolinones (MIT, CMIT, BIT) | not for food: home and personal care products, paints/coatings |
| formaldehyde releasers (DMDM hydantoin) | not for food: home and personal care products |
See also
References
External links
Template:Consumer Food Safety Template:Authority control
- ↑ a b Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. Script error: No such module "doi".
- ↑ Script error: No such module "Citation/CS1".
- ↑ Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12(5), 6409-6423.
- ↑ Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.
- ↑ a b Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com Template:Webarchive
- ↑ a b Script error: No such module "Citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com Template:Webarchive (306- 334)
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ a b (Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com Template:Webarchive
- ↑ Template:Cite magazine
- ↑ Script error: No such module "Citation/CS1".
- ↑ Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402.
- ↑ Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews International, 23, 141-158.
- ↑ Script error: No such module "citation/CS1".
- ↑ a b Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.
- ↑ Script error: No such module "citation/CS1".