Preservatives, especially food preservatives, have been used for thousands of years. According to historical records, humans have been seeking safe, stable and long-term food preservation methods almost since primitive society. The earliest preservatives used in human history are salt, sugar, vinegar and spices, while modern food preservatives are chemical components such as benzoate, nitrate, sulfite and sorbic acid.
Whether it is food preservatives, cosmetics or some pharmaceutical preservatives, their common purpose is to resist undesirable microorganisms such as molds, yeasts and bacteria. Another major use of preservatives is to maintain the original natural characteristics of food. The preservative must be safe and stable, and must not affect the food and flavor and taste.
What are Natural Food Presevatives?
As consumer demand for micro-processed and clean label products is growing, manufacturers are also actively seeking natural-source preservatives. Any safe, non-synthetic compound of natural origin (including animals, plants and microorganisms) that can extend the shelf life of food and delay food decay can be called a natural food preservative.
Natural preservatives can meet a variety of harsh conditions for food preservation. Here are a few more popular and effective natural plant-based preservatives.
Rosemary extract
Rosemary extract is a powerful and versatile food preservative and even cosmetic/cosmeceutical preservative ingredient.
Rosemary extract has a natural antioxidant function, can inhibit the lipid peroxidation reaction of unsaturated fats and unsaturated oils. It can also provide a variety of foods with spoilage prevention, and provide benefits for the stability of food color and flavor .
Rosemary extract contains rosmarinic acid-recognized as the most promising natural ingredient in the food industry, and the antioxidant mechanism of rosemary extract has proven to be the key to its use as a food preservative.
Combination formula of food preservatives
Preservatives made by adding multiple plant extracts to one formulation are more effective than a single plant-derived preservative. Studies have found that a variety of plant extracts will have a good synergistic effect after being mixed. For example, compared to using rosemary alone, the use of a mixture of Rosemary, Green Tea and Acerola extract in meat products and poultry products has a better preservation effect on its flavor and color. In addition to the application in food, these natural preservative ingredient mixtures can also be used in edible oils, condiments, sauces and beverages.
A variety of mixed formulations of plant extracts with antiseptic properties can also be used in cosmetics and medicinal cosmetics. Each extract has a different mechanism of action, which can resist the biological activities of different bacteria. When combined, its natural antiseptic properties will naturally be stronger.
Kakadu plum extract
Kakadu plum is also called Terminalia ferdinandiana or Billygoat plum. It is native to Australia and is widely distributed in tropical forests from northwestern Australia to the eastern part of Arnhem Land in the Northern Territory. It is said that the vitamin C content of Kakadu plum fruit is currently the highest among known fruits. Each 100 grams of pulp contains 3,200-5,000 mg of vitamin C, and its vitamin C content is at least 10 times higher than that of kiwi. In Australia, kakadu plum fruit is commonly used in cosmetics, which has a powerful repair effect on the skin.
The experiments conducted by researchers from Edith Cowan University in Australia show that the production of antioxidants is an effective means for natural plants to protect themselves in harsh climates. And β-amyloid, which is closely related to Alzheimer’s disease, is a harmful substance that kills brain cells. However, if the cells accumulated by β-amyloid precipitation were put into the Kakadu plum extract, the cells were well repaired. Therefore, the researchers pointed out that Kakadu plum has strong antioxidant properties.
In addition, at the beginning of 2016, researchers from Australia used Kakadu plum to detect the extension of the shelf life and color retention of shrimp, and achieved very good results. Researchers said that in the seafood industry, cooked shrimp generally lasts for 14 days, but in the experiment, Kakadu plum extended the shelf life of cooked shrimp by one week. Such research results have stimulated a substantial increase in the market demand for Kakadu plum.
As the supply of kakadu plums continues to increase, various manufacturers have also begun to use kakadu plums in food and beverages for preservation to extend the shelf life of their products. Researchers pointed out that Kakadu plum is particularly suitable as a natural preservative for wild and farmed seafood.
Tea polyphenols
As we all know, tea polyphenols have strong antioxidant effects, and their antioxidant properties increase with the increase of temperature. However, in addition to its antioxidant effect, tea polyphenols also have good bacteriostatic effects, inhibiting Staphylococcus, Escherichia coli, Bacillus subtilis, etc. It also has a certain effect on the formation and accumulation of nitrite. In addition, tea polyphenols can also absorb peculiar smells in foods, have a certain deodorizing effect, and also have a certain protective effect on pigments in foods.
Tea polyphenols can be used in various foods and beverages, such as cakes and dairy products, fruits and vegetables, meat products, and edible oil storage.
It has the advantages of preservation, antiseptic, prolonging the preservation period, preventing food fading, inhibiting and killing bacteria, and can also make the “sour taste” in sweet food disappears, and mekes the taste more pure.
Garlic extract
A number of studies have proved that allicin, the main functional component in garlic, can kill and inhibit a variety of bacteria, fungi, and viruses, and is called “natural broad-spectrum phytoncide”. In addition to allicin, some other volatile sulfide compounds in garlic also have antibacterial and bactericidal effects.
Studies have reported that garlic has one hundred times the bactericidal power of penicillin, and allicin at a concentration of only 1/80,000 can kill Salmonella typhi, Shigella, Staphylococcus, and Streptococcus. In addition to its strong bactericidal power and broad antibacterial spectrum, allicin has low irritation, non-toxic side effects, and is of natural origin. Therefore, scientists believe that it can be used as a safe natural food preservative.
Application of it in food production can effectively extend the shelf life of food. After ingested by animals, the quality of meat, eggs, and milk is significantly improved, reducing the original fishy taste and adding freshness. It has special effects in the treatment of diseases such as rotten gills, red skin, enteritis, bleeding and other diseases caused by pollution of marine animals, and can improve the quality of seafood.
Dihydroquercetin (DHQ)
Dihydroquercetin (DHQ) is used in food as a natural preservative, pharmaceutical and cosmetic industries as well as in animal husbandry and other sectors of agriculture.
The main purpose of using Dihydroquercetin in food is due to its outstanding abilities: slowing of oxidation reactions and strengthen blood vessels, P-vitamin activity and more.
DHQ is an excellent natural antioxidant, which slows down the oxidation of lipids. Dihydroquercetin allows to preserve the contained or canned food for much longer times; It serves as a blood capillary protector and as subspecies of vitamin P it may be used in parapharmaceutical products.
DHQ is used in the production of milk, meat, wine, beverages, confectionery, beverages, functional food products.
New Trend of Food Preservatives
In addition to the above natural food preservatives, under the joint promotion of advanced technology and active scientists, more and more natural food preservatives have been discovered and applied, such as acids (including ascorbic acid, citric acid and acetic acid), vitamin E, natural antioxidants, quercetin, hibiscus flower extract, olive powder, chitosan and guar gum, etc.
With the gradual increase in health awareness, people’s attention to natural ingredients continues to ferment, and the enthusiasm for purchasing natural products continues to increase. More natural food preservatives will be available in the future to be discovered and used Reasonable application.
