Journal of Current Research in Food Science
2023, Vol. 4, Issue 2, Part A
The science of food preservation: A comprehensive review of synthetic preservatives
Author(s): Hardik Sharma and Reshu Rajput
Abstract: Food Preservatives are the supplementary substances that are added to the food and primarily serve in providing flavour and enhancing the shelf life of food, which consequently aids in avoiding the spoilage of food and protects it against microorganisms (such as bacteria, yeast, and moulds) as well as potentially fatal botulism and other organisms that can cause food poisoning (antimicrobial function). Antimicrobials like nitrates, nitrites, benzoates and sulphur dioxide help control and slow the growth of bacteria, yeast and moulds. Propyl gallate, butylated hydroxytoluene, and butylated hydroxy anisole are certain antioxidants required to halter fats and oils\' degradation. Anti-enzymatic preservatives like Citric and erythorbic acids are also essential in protecting the food from ripening long after harvesting. Today, chemical preservatives are more commonly utilised than natural ones. A few of them are poisonous, and several others could have fatal adverse effects. According to research, artificial preservatives such as nitrates, benzoates, sulphites, sorbates, parabens, formaldehyde, BHT, BHA, and many more can lead to significant health risks like cancer, neurological damage with insights into their modes of action, safety considerations, and the shifting landscape of consumer preferences, this review paper offers a thorough overview of the science behind synthetic food preservatives. The introduction to the review explains the essential concepts of food preservation and the microbiological, enzymatic, and chemical processes that cause food to decay. There are several groups of synthetic preservatives, including antioxidants and antibacterial agents.
Pages: 25-29 | Views: 381 | Downloads: 268
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How to cite this article:
Hardik Sharma, Reshu Rajput. The science of food preservation: A comprehensive review of synthetic preservatives. J Curr Res Food Sci 2023;4(2):25-29.
