Natural preservatives used in foods: a review.

Abstract

Food quality is adversely affected by physical, chemical, enzymatic, and microbiological reactions, leading to it becoming inedible. Thus, finding alternative methods to preserve foods effectively and extend their shelf life is important. While chemical preservatives have been effective in preventing the growth of harmful pathogens in foods and extending their shelf life, they can also adversely affect consumers' health. For example, nitrites commonly used as preservatives in processed meats have been linked to the development of cancer. This is why researchers, and the food industry are exploring various options to find nontoxic and safe biopreservatives that can be used to preserve food. One such promising option is biopreservatives because they are derived from natural sources, such as plants and insects. This review explores the antimicrobial properties of various biopreservatives, including bacteriocins, polymers, bacteriophages, enzymes, and natural oils, and how they work together to create a synergistic effect in food preservation.