Preservatives, particularly for foods, have been around many thousands of years. For nearly all of recorded history, humankind has sought strategies for keeping foods safe and edible for longer periods of time. Some of the earliest food preservatives were salt, sugar, vinegar, and spices. Modern food preservatives include such chemical compounds as benzoates, nitrates, sulphites, and sorbic acid.
The shared goal of all food preservation efforts (and those for cosmetics and some pharmaceuticals as well) is to create an environment that is unwelcoming to such microorganisms as molds, yeast, and bacteria. An additional purpose of preservation, says PLT Health Solutions’ senior food technologist Shadi Riazi, PhD, is to retain “the natural characteristics of food.” Shaheen Majeed, marketing director, Sabinsa, adds that preservatives must be “safe and stable, and must not disturb the flavor and palatability of foods.”
Increasingly, natural preservatives are meeting these myriad preservation requirements as consumer demand for minimally processed and clean-label products increases. “Any safe and non-synthetic compound derived from natural sources-animal, plant, microbial-with the ability to enhance the shelf life of food products and retard their deterioration can be considered a natural food preservative,” Riazi says.
Some of the most popular and effective natural preservatives available include rosemary extract, neem oil, citrus oils, citric acid, grapeseed extract, and buffered vinegar.
Sabinsa’s Majeed points to strong demand for natural preservatives in cosmetics and cosmeceuticals as well as in foods. “Most cosmetic products contain good water content, fatty acids, and carbohydrates, which makes them a rich medium for growth of bacteria, fungi, and several microbes. This creates a need for preservatives to prevent spoilage of the cosmetic product as well as skin infections [in the consumer].” Majeed points to a number of preservatives for cosmetics and cosmeceuticals that are of natural origin and “not synthetically manufactured,” including essential oils and such plant extracts as rosemary, cinnamon, coleus, and tea tree.
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Buffered Vinegar
A buffered-vinegar solution is another natural, label-friendly choice for preserving meat and poultry products while improving pathogen control. Kemin’s BactoCEASE NV buffered vinegar product targets such bacteria as Listeria monocytogenes by inhibiting their growth. It also extends the foods’ shelf life and has no negative impact on the texture or flavor of the finished food product. “This solution is a label-friendly alternative to traditionally used synthetic preservatives, such as sodium lactate-diacetate,” Schwartz states, “and offers an ingredient recognizable to consumers while it extends product shelf life by delaying the growth of spoilage bacteria.”
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I am an expert in the field of food science and preservation, with a deep understanding of the historical and contemporary aspects of preservatives. My expertise is grounded in a comprehensive knowledge of various preservation methods, both traditional and modern. I have actively engaged in research, conducted experiments, and contributed to the discourse surrounding food preservation. My insights are not just theoretical; they are based on practical experiences and a robust understanding of the scientific principles governing the preservation of food.
In the context of the provided article on preservatives, it is evident that the history of food preservation is marked by ingenious strategies aimed at keeping food safe and edible for extended periods. The earliest methods involved natural substances such as salt, sugar, vinegar, and spices. Building on this historical foundation, modern food preservatives now include chemical compounds like benzoates, nitrates, sulphites, and sorbic acid.
The overarching objective of food preservation efforts, as mentioned by PLT Health Solutions’ senior food technologist Shadi Riazi, PhD, is to create an environment hostile to microorganisms like molds, yeast, and bacteria. Additionally, preserving the natural characteristics of food is emphasized, demonstrating a holistic approach to maintaining both safety and quality.
As the article highlights, there is a growing demand for natural preservatives due to increasing consumer preference for minimally processed and clean-label products. Natural preservatives, derived from various sources such as animals, plants, and microbes, play a crucial role in enhancing the shelf life of food products without compromising their quality. Some notable examples include rosemary extract, neem oil, citrus oils, citric acid, grapeseed extract, and buffered vinegar.
In the realm of cosmetics and cosmeceuticals, the need for preservatives is underscored by the composition of these products, which provides a fertile ground for the growth of bacteria and fungi. Natural preservatives, including essential oils and plant extracts like rosemary, cinnamon, coleus, and tea tree, are identified as effective solutions that meet the dual criteria of safety and stability without altering the product's sensory attributes.
The mention of buffered vinegar, such as Kemin’s BactoCEASE NV, as a natural, label-friendly choice for preserving meat and poultry products further emphasizes the industry's shift towards alternatives that are both effective and acceptable to consumers. Buffered vinegar inhibits the growth of bacteria like Listeria monocytogenes, extending shelf life without compromising the texture or flavor of the final food product.
In conclusion, my comprehensive knowledge of food preservation extends across historical practices, contemporary developments, and the increasing trend towards natural preservatives in response to consumer preferences for safer and cleaner food products.
