An Overview on the Effects of Sodium Benzoate as a Preservative in Food Products

Biotechnology and Health Sciences Pub Date : 2016-05-01 DOI:10.17795/BHS-35084

Mojtaba Shahmohammadi, M. Javadi, Marjan Nassiri-Asl

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引用次数: 54

Abstract

Context: Food spoilage has been acommonproblem throughout history, andmuchof the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. Thus, using chemical substances could prevent or delay food spoilage and this has led to the great success of these compounds in the treatment of human diseases. Sodium benzoate is one of the synthetic additives that are widely used in the food industry. Evidence Acquisition: In this review we summarized the history and role of benzoate sodium in the food industry, its limited value in different food, other uses, pharmacokinetics, and its toxicity in animal studies. A literature search was carried out using MEDLINE, Scopus, Science Direct, and Scientific Information Databases (SID). Results: Sodium benzoate is used in different industries as well as the food industry and it has adverse effects similar to other food additives. Conclusions: Studies on natural ingredients in foods to find compounds with similar effects as benzoate with less adverse effects is necessary. Keywords: Sodium Benzoate, Preservative, Food Safety, Spoilage

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苯甲酸钠在食品中的防腐作用综述

背景:纵观历史，食品腐败一直是一个普遍的问题，许多腐败是由食品储存过程中微生物的活动或酶的反应引起的。因此，使用化学物质可以防止或延缓食物变质，这使得这些化合物在治疗人类疾病方面取得了巨大成功。苯甲酸钠是一种广泛应用于食品工业的合成添加剂。证据获取:在这篇综述中，我们总结了苯甲酸钠在食品工业中的历史和作用，它在不同食品中的有限价值，其他用途，药代动力学，以及它在动物研究中的毒性。使用MEDLINE、Scopus、Science Direct和科学信息数据库(SID)进行文献检索。结果:苯甲酸钠不仅在食品工业中使用，而且与其他食品添加剂一样具有不良影响。结论:有必要对食品中的天然成分进行研究，寻找与苯甲酸酯作用相似但副作用较小的化合物。关键词:苯甲酸钠;防腐剂;食品安全

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Biotechnology and Health Sciences

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