Journal of Current Research in Food Science
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  • Refereed Journal
  • Peer Reviewed Journal

P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 2, Part A
Effects of food additives and preservatives and shelf life of the processed foods


Author(s): Kriti Thakur, Dipali Singh and Dr. Reshu Rajput

Abstract: Foods are the mixture of substances that are either in the form of solid or liquid and are consumed by human being for their nutritional benefits. Food additives are defined as the organic substances that are added in food in a small amount in the processing and production to increase and maintain the shelf life of the processed foods.Food preservatives is the class of food additives. Food preservatives is that type of substance which are added in food to kill the microorganisms and helps to prevent the food from spoilage. There are two types of food preservatives: class 1(natural preservatives) and class 2(chemical preservatives).Natural preservatives such as salt, sugar, honey and edible oils and Chemical preservatives such as Benzoates, Sorbates, nitrites, nitrates of sodium or potassium, sulfites, glutamates and glycerides.Food preservation plays an important role to increase the shelf life of food and to improve the quality of the processed foods. The main aim of this review paper is to highlight the current information about food additives and how it effects the shelf life of the processed products.

Pages: 11-22 | Views: 51 | Downloads: 16

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How to cite this article:
Kriti Thakur, Dipali Singh, Dr. Reshu Rajput. Effects of food additives and preservatives and shelf life of the processed foods. J Curr Res Food Sci 2022;3(2):11-22.
Journal of Current Research in Food Science