For thousands of years, preservatives have enhanced our favorite dishes. In reality, some of the later examples of traditional food preservation include the sugary sweet jams that your grandmother might have pulled out of her larder for Christmas or New Year’s breakfast or the canned salted meats that many early American pioneers used as a backup during seasons when hunting was scarce.

Ancient societies all across the world unintentionally discovered and consciously created methods of food preservation before written history even began. These methods include cooling, freezing, boiling, drying, salting, smoking, pickling, and sugaring. All of these techniques are still used today, frequently with the aid of cutting-edge technologies, because they are so effective.

Food preservation experts hold that the development of agriculture and the ability to safely preserve large quantities of food reduced the need for nomadically foraging for food, allowing human societies to form. Preservation made it possible to prepare ahead of time for future times of famine (such as drought or cold), as opposed to having to devour the kill or crop right once.

 

Food items such as meat, seafood, dairy, and cheese inherently foster environments conducive to potentially harmful microorganisms. Consequently, the incorporation of preservatives becomes imperative to ensure the safety of food.

 

Categories of Food Preservation

Food preservation is predominantly categorized into two primary methods: chemical preservation and physical preservation.

  • Chemical preservation entails the incorporation of specific substances into food and its packaging to sustain the freshness and safety of the food. This practice of chemical preservation has been in use for millennia, with common food items like yogurt, sauerkraut, and kimchi being prime examples of foods preserved through chemical means.
  • Physical preservation encompasses an array of techniques including salt curing, refrigeration, smoking, drying, and more, all designed to shield the quality of food. Similar to chemical preservation, human history showcases the utilization of physical preservation methods since ancient times. For example, the drying and smoking of meats and vegetables represent notable instances of physical preservation.

It’s important to note that these preservation techniques are not mutually exclusive, and often a combination of chemical and physical approaches is employed to guarantee the safety and quality of food products.

As consumer demand for transparent product labeling and clean-label products continues to surge, natural preservatives are poised to play a pivotal role in shaping the future of food preservation. By ensuring product integrity while meeting consumer expectations for safety and sustainability, these natural preservatives offer an enticing solution for both manufacturers and consumers alike. Notably, the U.S. Food and Drug Administration (FDA) upholds stringent regulations on preservatives, mandating approval for novel preservatives before their integration into food products available on U.S. grocery shelves.

 

 

Safety Considerations

Per the U.S. FDA, the utilization of chemical and physical preservation techniques presently in practice is generally deemed safe for the majority of individuals. As is often the life case, moderation plays a pivotal role in the consumption of foods and food products containing preservatives. An exclusive diet dominated by high-fat, high-sugar products, which include preservatives, could potentially yield adverse long-term health consequences.

According to the FDA, To be consistent with proper manufacturing practices, the use of a preservative should not:

  • result in fabrication
  •  have an unfavorable effect on the nutritional content of the food, or
  • allow continuous growth of food poisoning organisms while suppressing the growth of others that would indicate decomposition.

Nevertheless, a conclusive link between these health effects and the judicious use of chemical preservatives within recommended thresholds, as opposed to the broader context of an overall unhealthy lifestyle, has yet to be definitively established.

Dedicated research continues to explore specific preservative ingredients and their potential health ramifications. Researchers, in collaboration with the U.S. FDA, remain committed to the cause of food safety and cooperate with food regulatory bodies to share essential findings related to preservatives. These findings subsequently inform necessary adjustments to preservation regulations and guidelines, guided by scientific evidence.

 

Role of Preservation in Food Supply

Preservatives play an integral role in stemming food spoilage and upholding food quality. The absence of preservatives could lead to the rapid deterioration and unpalatability of many food items. By responsibly deploying preservatives and preservation methods, it becomes possible to curtail food waste, extend the shelf life of food, and foster a more sustainable food supply. This, in turn, ensures the availability of safe, high-quality food to a wider spectrum of the population, including those confronting challenges in accessing a consistent food supply.

 

Preservatives and Their Applications

While both artificial and natural preservatives serve the same function — extending the shelf life of items — the method they are utilized varies depending on the product to which the preservative is put. Preservatives used to make up, for example, have a different purpose than those added to food.

  • Food Preservatives 
    1. Food expires naturally as a result of bacteria, fungi, and molds colonizing it. By including preservatives — whether natural, artificial, or a combination of the two — these foods will not expire as quickly.
    2. Preservatives are also employed to assist in retaining the food’s color, shape, scent, and size — all of which can make the dish more appealing to the consumer.

 

  • Preservatives in Medicine and Pharmaceuticals
    1. In medicine and pharmaceuticals, preservatives are used to help prevent microbiological contamination. This is most typically found in OTC medications like acetaminophen and cough syrup.
    2. Acids (benzoic, sodium benzoate, sorbic acid); Alcohols; Parabens; and Phenols are examples of antimicrobial preservatives found in pharmaceuticals.
    3. Examples of antioxidant preservatives seen in pharmaceuticals include antioxidants derived from phenols and true antioxidants.

 

  • Preservatives used in Cosmetics
    1. Preservatives are used in makeup and other personal and hygiene products (such as shampoo, conditioner, cleansers, and so on) to prevent and slow down bacteria growth and product breakdown.
    2. The majority of preservatives used in cosmetics are synthetic/chemical in nature, yet there are companies committed to producing all-natural products free of chemicals and artificial preservatives.
    3. Formaldehyde, isothiazolinones, organic acids (benzoic acid, sorbic acid), parabens, and phenoxyethanol are examples of preservatives found in cosmetics.

 

Alternatives to Synthetic Preservatives

Benzoates, sorbates, metabisulfite, hazardous gases, and other synthetic chemical preservatives appear to be on their way out. Manufacturers and merchants are responding to the growing consciousness of chemical preservatives in food, beverages, and cosmetics, as well as research indicating that artificial preservatives are causative agents of hyperactivity in previously non-hyperactive persons.

Natural compounds or extracts derived from plants, animals, or minerals can be advantageous substitutes. Some alternatives to artificial preservatives are listed below:

  • Algin – a substance isolated from seaweed, such as the giant kelp Macrocystis pyrifera, Ascophyllum nodosum, and many species of Laminaria, that is used to create puddings, milkshakes, and ice cream creamier and thicker. It is also used to lengthen the shelf life of food goods.
  • Grapefruit Seed Extract – It is a natural broad-spectrum preservative that is used in concert with other broad-spectrum preservatives to kill or limit the growth of bacteria, viruses, fungi, and other organisms.
  • Rosemary Extract – derived from the plant Rosmarinus officinalis, it has been found to improve the shelf life and heat stability of omega-3-rich oils that are prone to rancidity. In pharmaceutical formulations, it can be used up to 0.5%.
  • Vitamin E Oil is utilized as an anti-oxidant in cosmetics, medicines, and other products.
  • Carrageenan – a chemical isolated from the seaweed Irish Moss Chondrus crispus that is used to make puddings, ice cream, and milkshakes. It causes foods to jell and stabilizes them, allowing color and flavor to remain consistent.
  • Citric Acid – a naturally occurring acid found in fruits such as lemon and lime. It is used as a flavoring and acidifying additive in canned fruit juices, cheese, margarine, pickles, and salad dressings.
  • Honey – a sweet snack manufactured by bees from nectar that is a great source of nutrients and self-preserving. It is a natural energy booster, immune booster, and natural cure for numerous diseases.
  • Neem Oil is a popular anti-fungal, anti-bacterial, and anti-protozoal substance squeezed from the fruits and seeds of the neem tree Azadirachta indica.

 

 

10 Ways to Preserve Food at Home

  • Freezing: Freezing stands as one of the most effective and straightforward food preservation techniques. To optimize results, contemplate investing in a vacuum sealer, which mitigates exposure to air, preventing freezer burn and flavor degradation.
  • Salting: Salting food for preservation was a common practice predating the advent of refrigeration. Salt facilitates the removal of moisture from food, essentially dehydrating it and impeding the growth of bacteria. It’s worth noting, however, that this method demands a high salt concentration, making it less practical for household use.
  • Canning: Canning entails placing food within jars and heating them to a temperature that exterminates food-spoiling organisms. This process results in a vacuum seal that preserves the food’s freshness and safety. Two frequently used methods encompass boiling water bath canning (suitable for fruits, jams, and preserves) and pressure canning (suitable for vegetables, meats, and seafood).
  • Pickling: Pickling is an age-old preservation method observed in various cultures across the globe. It entails immersing food in either vinegar or salt brine to stave off the growth of detrimental bacteria. Fermentation can also be harnessed in pickling to encourage the proliferation of beneficial bacteria.

  • Rosemary Extract: Rosemary extract stands as a natural alternative to synthetic preservatives like BHA and BHT, which may pose potential health risks. Rosemary extract effectively preserves foods like potato chips, meats, and vegetable oils while sidestepping these health concerns.
  • Australian Kakadu Plum: This fruit boasts an exceptionally high vitamin C content, making it a natural preservative. It can extend the shelf life of certain products by up to three months.
  • Celery: Some food producers have replaced artificial preservatives such as sodium nitrite with celery juice. Celery juice naturally contains sodium nitrite, which helps retain the color of deli meats and impedes bacterial growth.
  • Garlic: Garlic boasts documented antiviral properties and can deter the proliferation of harmful bacteria. Research has demonstrated that chicken coated with garlic exhibited significantly reduced bacterial growth compared to untreated chicken.
  • Sugar: Sugar functions as a natural preservative by extracting moisture from food, effectively starving bacteria in the process. It’s commonly used to preserve fruits and prevent the growth of mold, yeast, and bacteria.
  • Ascorbic Acid: Sometimes listed on food labels as ascorbic acid, this is essentially a pseudonym for Vitamin C. It is used to retard oxidation and the ripening processes in food, consequently prolonging their freshness.

 

Do Preservatives Contribute to ADHD?

Research has posited that specific preservatives, such as benzoic acid, might exacerbate hyperactivity in children diagnosed with attention deficit hyperactivity disorder (ADHD). If there is a suspicion that a child may have sensitivity to preservatives, maintaining a food diary to monitor their diet and behavior is advisable. This approach can assist in pinpointing whether preservatives could be a potential catalyst for symptoms. For children diagnosed with ADHD, it is advisable to steer clear of preservatives that may trigger hyperactivity. Nonetheless, it’s crucial to acknowledge that not all children with ADHD react uniformly to preservatives, and individual sensitivity varies. Consultation with a healthcare professional is recommended if there are concerns regarding a child’s food sensitivity.

 

Staying away from Preservatives

The decision to restrict or eschew foods containing preservatives hinges on individual preferences. For individuals seeking to minimize their intake of preservatives, here are some pointers:

  • Opt for fresh, unprocessed foods such as vegetables, fruits, dried legumes, lean meats, eggs, and fresh or frozen fish.
  • Explore organic food alternatives, which often feature fewer additives.
  • Scrutinize food labels, as additives, including preservatives, are typically listed towards the end of the ingredient list.
  • Choose pre-packaged foods with uncomplicated and minimal ingredient lists.
  • Contemplate baking your bread, cakes, and muffins in the comfort of your home.
  • Emphasize preparing meals at home, employing fresh ingredients whenever possible.

 

What does the future hold?

The excess of salt, sugar, and honey in food, which has its health hazards has also been reduced thanks to new technology. For food producers who wish to appeal to a wider consumer base, products that address the needs of particular health disorders, such as diabetes and heart disease, continue to be a challenge.

The same is true for new processing regulations that call for better separating and identifying allergies like wheat, milk, and nuts, as well as preservatives like malic acid (another naturally occurring compound that is now primarily made artificially) that pose health risks for some consumers.

Some of these problems are addressed by “new” processing methods including hermetically sealed containers and flash freezing. Foods that may be flash frozen or hermetically sealed while being free of water, sugar, or salt may appeal to a wider range of consumers.  The process of “irradiation,” also known as “cold pasteurization,” which is frequently confused with radioactive techniques, aids in the preservation of foods that are vulnerable to mold or pests and eliminates the need for pricey product preparation.

Preservatives will very certainly continue to play a role in our food preparation. Expanding global markets and the increased need for food production that can withstand the rigors of long-distance transit necessitate the development of methods to protect items before consumption. Greater technology and a greater understanding of the chemical interactions in preservatives, on the other hand, are natural byproducts of the quest for new solutions to increase global food security.

 

Frequently Asked Questions (FAQs): 

How do manufacturers ensure the adequacy of a product’s preservation?

Manufacturers bear the responsibility of assuring that the preservatives incorporated into their products are both safe and efficacious for their intended purpose. The effectiveness of the chosen preservation system is evaluated through various tests conducted during the formulation development phase and on finished products before they are introduced to the market. These tests serve to validate the product’s compliance with regulatory requirements, ultimately ensuring consumer safety.

How are products labeled as “natural” or “organic” preserved?

Irrespective of marketing claims or product designations, all cosmetic products are subject to stringent preservation standards to guarantee consumer safety. This requirement applies equally to “natural” or “organic” cosmetic products, which must meet identical preservation criteria to ensure consumer safety.

What occurs if a product is inadequately preserved?

Inadequately preserved products may change in appearance, odor, or texture and may be vulnerable to microbial contamination. Microbial contamination is often invisible to the naked eye, underscoring the critical importance of manufacturers validating the efficacy of their preservation systems. In instances where a product fails these tests, it should not be introduced to the market.

Why are preservatives and antioxidants integrated into food?

Preservatives are added to food products to impede or slow down the growth of microorganisms such as molds, yeasts, and bacteria. They inhibit, retard, or arrest processes like fermentation, acidification, or other forms of food deterioration that microorganisms can induce. Antioxidants, on the other hand, are introduced to food to shield it from becoming rancid or undergoing alterations in color as a result of oxidation. Antioxidants operate by delaying or averting food deterioration attributable to oxidation.

How does preserving food help prevent food waste and enhance food sustainability?

Preserving food extends its shelf life, thereby reducing the probability of spoilage and wastage. By responsibly utilizing preservation methods, we can curtail food waste, prolong the shelf life of food products, and foster a more sustainable food supply. This contributes to ensuring that safe, high-quality food remains accessible to a wider spectrum of the population, including those grappling with limited access to a consistent food supply.

Should we stay away from preservative-laden foods?

The decision to restrict or eschew foods containing preservatives hinges on individual preferences. For individuals seeking to minimize their intake of preservatives, here are some pointers: You can opt for unprocessed foods, explore organic alternatives, choose pre-packaged foods with minimal ingredient lists, bake your bread and prepare meals at home using fresh ingredients.