INTRODUCTION

Preservatives are natural or synthetic substances that are added to fruits, egetables,
prepared food items, cosmetics and pharmaceuticals in order to increase their shelf
life and maintain their quality and safety by inhibiting, retarding or arresting their
fermentation, acidification, microbial contamination and decomposition.

Before the advent of preservatives, food was placed in containers such as clay jars
to keep them from spoiling. Food storage can be traced back to all ancient
civilizations such as Egyptian, Greek, Roman, Sumerian and Chinese. Drying food
was a popular preserving method, as most bacteria and fungi require moisture to
grow. Foods such as fruits, vegetables and meats were often dried for preservation.
Among the earliest preservatives were sugar and salt, which produced food
environments of high osmotic pressure that denied bacteria the aqueous
surroundings they needed to live and reproduce.Jams and jellies are preserved as
solutions of high sugar content, and many meats (e.g., hams) and fish are still
preserved by salting. The Eastern Civilizations of India and China also used spices
to preserve their food. Pickling with salt, vinegar, lemon juice or mustard oil was a
popular method to preserve vegetables. Canning in conjunction with pasteurization
revolutionized the preservation of food in the early part of the 19th century.
Modern methods of preservation involve sterilization including irradiation,
filtration and addition of preservatives such as sodium benzoate and propyl
gallate .

Packaged food industry has been serving as one of the fastest growing network in
the present era. Numerous forms of preservation techniques such as
pasteurization, freezing, drying and application of chemicals have been
designed to extend the shelf-life of the food products, not only by reducing the

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microbial growth, but also to maintain the antioxidant potential to serve the
consumers’ need . To make the packaged food quality stable for a reasonable
time period, preservatives are often used in different quantity and
concentrations.Traditionally, food preservation has three goals; the preservation of
appearance, the preservation of nutritional characteristics, and a prolongation
of the time that the food can be stored. Hence, food preservatives can be
defined as the “food additives used to inhibit the growth of micro-organisms
like yeast, molds and bacteria and prevent the spoilage by different anti-
oxidative reactions in order to maintain the quality, texture, consistency, taste,
color, alkalinity or acidity”. Several forms of chemical preservatives are being
currently in use in food and beverages industries such as benzoate, sorbates,
vitamins, fruit extracts, sodium salts etc. Preservatives can mainly divide into
two groups based on their purpose of usages i.e. preservatives as antimicrobial
and preservatives as antioxidants

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 Classification of Preservatives
Preservatives are classified as Class I (natural preservatives) such as salt, sugar,
vinegar, syrup, spices, honey and edible oil; and Class II (chemical or synthetic
preservatives) such as benzoates, sorbates, nitrites and nitrates of sodium or
potassium, sulfites, glutamates and glycerides. The food standards regulations
require that not more than one Class II preservative should be used in one
particular food item. People consuming or using items containing more than one
preservative are at risk of exposure to multiple chemicals. Both, natural and
synthetic preservatives are categorized into 3 types:

1. Antimicrobials: Antimicrobial preservatives reduce the microbial spoilage

of foods by inhibiting the growth and proliferation of bacteria, yeasts and
molds. Benzoates (E210 -E219), sorbates (E200 – E209), nitrates (E240 –
E259), and sulfites (E220 – E229) are categorized under the group of
antimicrobial preservatives. Sodium benzoate (produce benzoic acid when
dissolved in water) and benzoic acids are the most common used preservative
and widely used in acidic food products like fruit juice, carbonated drinks,
pickles and jams [8]. The maximum limit of concentration level of benzoates
approved by FDA is 0.2% and when used along with ascorbic acid is 0.1%.
Sulfites like sodium bisulfite and potassium meta-bisulfites are used in food
by dissolving in cold water. Upon dissolving they produce sulfurous acid that
inhibits the growth of bacteria and molds and to some extent yeast such as
Oospore lactis. Sorbates like potassium sorbate, sodium sorbate are use as the
preservatives in products having high pH value up to 6.5 . Nitrites are

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mostly use to prevent the growth of yeast and molds in food products. The
maximum limit of concentration level allowed is 0.1%. Nisin peptide is an
alternate food preservative which is prepared during the food fermentation by
Lactococcus lactis. Nisin is a polypeptides that contains about 34 numbers of
amino acids . It is highly effective against the gram positive bacteria and
their spores by interfering the process of biosynthesis of bacterial cell wall .
Though it is less effective on gram negative micro-organisms and fungi, the
FDA and WHO recommend this to use because of its non-toxicity and less
adverse reaction .

Preservatives destroy or delay the growth of bacteria, yeast and molds, e.g. nitrites
and nitrates prevent botulism in meat products. Sulfur dioxide prevents further
degradation in fruits, wine and beer. Benzoates and sorbates are anti-fungal agents
used in jams, salads, cheese and pickles.

2. Anti-oxidants: These slow or stop the breakdown of fats and oils in food that
occurs in the presence of oxygen leading to rancidity. There are three types of
antioxidants: True antioxidants such as Butylated hydroxytoluene (BHT) and
Butylated hydroxyanisole (BHA) block chain reactions by reacting with free
radicals; Reducing agents such as ascorbic acid have lower redox potential than the
drug or excipients they are protecting, and Antioxidant synergists such as Sodium
edetate enhance the effects of other antioxidants.

Chemicals that prevent oxidation in other molecule are known as antioxidants.

Ascorbates (E300 – E305), tocopherols (E306 – E309), erythorbates (E310 –
E319), Lactates (E320 – E329), phosphates (E340 – E349), succinates (E360
– E369) are all effectively used as antioxidants for food and beverages.
Ascorbic acid (E301) is a common antioxidant beverages and pickles. Foods
containing unsaturated fats are easily attacked by oxidation. Oxidation causes

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them to turn rancid in order to discoloring and unpleasant tastes like metallic or
sulfurous. Hence, the tocopherols (normally vitamin E) are used in rich fat foods
for preservation.

3. Anti-enzymatic preservatives: These block the enzymatic processes such as

ripening occurring in foodstuffs even after harvest, e.g. erythorbic acid and citric
acid stop the action of enzyme phenolase that leads to a brown color on the
exposed surface of cut fruits or potato.

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 Food Preservatives
Food preservations are commonly of three types:

 Natural Preservations

 Artificial Preservation

 Microbial Preservations

i) Natural Preservation
Form ages humans have been using preservatives to extend the shelf life of
various foods, making them last longer and keeping their colour, taste and nutrients
intact. These days’ foods come with a lot of imitation preservatives, but there are
several natural preservatives that you can use to preserve food as well.

Dehydration: The term dehydration refers to the removal of water from food such
that their nutrients are preserved and the food lasts for a longer period of time.
Some foods may want simple methods such as the use of a fan to air dry the food.
Some other foods require other techniques of dehydration. Any method you decide
to use, the aim should be to remove water from your food and still leave them
edible for a long time to come, accomplished through heating. For best results, it is
better if your food is sliced thinly so as to allow for faster dehydration Ensure that
your food item is completely empty water before storing. If there is water locked in
the middle of the food, food gets spoils easily, inedible food on your hands. Foods
that are dehydrated can last for more than a year. There is no need to cool
dehydrated foods. Different methods of food preservations which include drying
(freeze drying or spray drying,), freezing, vacuum-packing, canning, sugar
crystallization, pickling, food irradiation, etc. and its effect were also reviewed.

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 Fig: Dehydrated red chillies

Vinegar: Foods last longer if they are dipped in vinegar. The good thing about
vinegars is that they come in a variety of flavors. Even though vinegars are used in
removal table tops and dirty clothes of unsafe germs, they are also very useful in
food preservation

Fig: Vinegar preservation

Fermentation: Fermentation can actually switch spoilage through the simple

technique of bearing your food to spoil in a controlled manner. Instead of
permitting food to spoil with the help of harmful microbes, they do so with the aid
of useful microbes. In the same manner they produce alcohol which will help to
preserve the food and make it last longer than it would naturally do, fermentation

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of alcohol is done by yeast and other foods that are fermented by useful bacterial
and fungi include bread, cheese, beer, wine pickles, chocolate, and cured meats.

Fig: preservation of pickels

Sugar: Sugar works by dehydrating the food as well as the microbes present in the
food. By using this way the microbes are preventing from contributing to
decomposition. Mold and yeast cannot grow in food pretreated with salt food
preserved this way could last for years. Food preservatives are the organic
substances which are used in food making to slow down decay, discoloration, or
detoxification by microorganism. The substance intended use of which results
directly or indirectly, in it’s becoming a component or otherwise affecting the
characteristics of food and their use, therefore, is regulated by artificial flavoring
agents.

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 ii) Artificial Preservation
The main classes of artificial preservatives area unit antimicrobials, antioxidants,
and chelating agents. Anti-microbial preservatives facilitate to stop the overgrowth
of bacterium and mould. These embrace benzoates found in several beverages,
sorbates help to stop mould, yeast and fungi growth in foods and beverages,
proprionates mold inhibitors utilized in baked goods, nitrates and nitrites [help to
stop microorganism overgrowth, most notably eubacterium botulinum]. Common
antioxidants wont to facilitate stop discoloration embrace sulfites, artificial vitamin
E, vitamin C, butylated hydroxyanisole (BHA), and butylated hydroxytoluene
(BHT). Chelating agents like EDTA, polyphosphates and acid facilitate to bind
metals, sometimes copper and iron to stop the metals from oxidizing and dashing
up spoilage.

The artificial food preservatives sometimes act as the antioxidants , They make
their food more acidic , They reduce the moisture level of the food , They slow
down the ripening process and they prevent the microbes growth , Not all of these
additives are 100-percent safe and artificial food preservatives help the food stay
for longer period [90-92].You have to know that there are many food additives
particularly the nitrites, the aspartame, the saccharin and the benzoates which have
been linked to the cancer because they produce the carcinogenic compounds when
they are metabolized. Potassium Bromate must be banned, it is kind of food
preservative that is used to support the bread dough, It is a stronger gluten structure
in the tough that means it clamps more air and it has a better capacity, It creates a
larger-looking loaf of bread that has fewer ingredients, Potassium Bromate is a
carcinogen causing the tumors in the kidneys and thyroid.

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Harmful effects of Artificial Preservatives :-
Artificial preservatives are mostly considered safe, but several have negative and
potentially life threatening side effects. Nitrates, upon ingestion, are converted to
nitrites that can react with hemoglobin to produce methemoglobin, a substance that
can cause loss of consciousness and death, especially in infants. Proteins in the
stomach react with nitrites and produce nitrosamines, substances that are
carcinogenic. Researchers claim that there is a substantial link between increased
levels of nitrates in food and increased deaths from Alzheimer's, Parkinson's and
Type 2 diabetes. Headache, sweating, redness of skin, nausea and weakness can
occur following consumption of food containing monosodium glutamate (MSG).
Sulfite containing food preservatives may cause severe allergic reactions and
exacerbation of asthma. The toxic paraben chemicals are often used along with
methylchloroisothiazolinone and methylisothiazoline. These are reported to
possibly cause neurological damage in rats and are potent irritants and allergens.
The use of these toxic chemicals by pregnant women may adversely affect fetal
brain development. Formaldehyde DMDM hydantoin, diazolidinyl urea and
imidazolidinyl urea are all potent skin, eye and lung irritants. High levels of
exposure to toxins like these can cause DNA damage to sperm. Research has
shown that the food additives used in hundreds of children's foods and drinks can
cause temper tantrums and disruptive behavior. Listed in Table 4 are some
commonly used preservatives along with health hazards namely hypersensitivity,
asthma and cancer, which they can cause.

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Alternatives to Artificial Preservatives :-
The days of benzoates, sorbates, metabisulphites, toxic gases and other synthetic
chemical preservatives appear to be numbered. Manufacturers and retailersare
responding to consumer resistance to chemical preservatives in food, beverages
and cosmetics, and to research which has showed that artificial preservatives are
causative agents of hyperactivity even in previously non hyper-active individuals.
Natural substances or extracts obtained from plants, animals or minerals, can serve
as beneficial alternatives. Other than their use in food, cosmetics and
pharmaceuticals as flavoring, binding, disintegrating, gelling, thickening or
suspending agents, or as vehicles, these can also be used aspreservatives. Listed
below are some alternatives of artificial preservatives:

1. Algin - a compound extracted from seaweed, including the giant kelp

Macrocystis pyrifera, Ascophyllum nodosum and various types of Laminaria, is

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used to make puddings, milkshakes, ice cream creamier and thicker, is also used to
extend shelf life of food products.

2. Grapefruit Seed Extract - also known as citrus seed extract, is a liquid derived
from the seeds, pulp and white membranes of grapefruit Citrus paradise. It is a
natural broad spectrum preservative used to kill or inhibit the growth of bacteria,
viruses, fungi and other microbes. It should be used in conjunction with others
broad spectrum preservatives to be effective. It can be used in quantities of up to
1% of the recipe.

3. Rosemary Extract – obtained from Rosmarinus officinalis, is an anti-oxidant

that slows down oxidation of natural materials. Rosemary extract has been shown
to improve the shelf life and heat stability of omega 3-rich oils, which are prone to
rancidity. It can be used up to 0.5% in pharmaceutical formulations.

4. Vitamin E Oil - an anti-oxidant is used in cosmetics, pharmaceuticals and

anhydrous products. It is found most abundantly in wheat germ oil, sunflower, and
safflower oils.

5. Carrageenan - a compound extracted from Irish Moss Chondrus crispus, a type

of seaweed, is used to make puddings, ice-cream and milkshakes. It makes foods
jell and stabilizes food to keep color and flavor even.

6. Citric Acid - an acid which occurs naturally in fruits such as lemon and lime. It
is used in canned fruit juices, cheese, margarine, pickle and salad dressings as
flavoring and acidifying agent.

7. Erythorbic acid - also known as iso-ascorbic acid, is a vegetable-derived food

additive produced from sucrose, is widely used in processed foods as an
antioxidant preservative. Along with sodium erythorbate, it is also used in hair and
nail products.

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8. Guar Gum - a substance made from seeds of the guar plant Cyamopsis
tetragonoloba, a legume grown in India, is used as a stabilizer in pharmaceutical
preparations and food products such as processed cheese, ice cream, jelly and
dressings.

9. Sodium Aluminosilicate - a naturally-occurring mineral used in dried milk

substitutes, egg mixes and grated cheeses, keeps food from caking and clumping
up. It is also an acidity regulator used in concentrations below 2%.

10. Honey - a sweet food made by bees using nectar from flowers. In its undiluted
form, it is a rich source of nutrients and is selfpreserving. It is a natural energy-
booster, builds immunity and is a natural remedy for many ailments.

11. Neem Oil - a vegetable oil pressed from the fruits and seeds of the neem tree
Azadirachta indica are a popular anti-fungal, anti-bacterial as well as anti-protozoal
agent. It has rejuvenating as well as its detoxifying effects. It is used for preparing
cosmetics such as soap, hair products, body hygiene creams, hand creams, and in
Ayurvedic, Unani and folklore traditional medicine, in the treatment of a wide
range of afflictions.

12. Basil extract - derived form the culinary herb Ocimum basilicum, it is
popularly used for its medicinal properties in Ayurveda and Siddha medicines. It is
a useful antioxidant and antimicrobial agent.

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 iii) Microbial Preservation
Microorganisms are the main causes for food decay and food poisoning and
therefore food preservation procedures are directed towards them. Food
preservation techniques currently used by the industry trust either on the inhibition
of microbial growth or on microbial inactivation. Methods which prevent or slow
down microbial growth cannot completely assure food safety, as their efficacy
depends on the environmental conditions such as, for instance, the maintenance of
the chill chain. Thermal treatment is generally used procedure for microbial
inactivation in foods. However, heat causes unwanted side effects in the sensory,
nutritional and functional properties of food. Radioactivity, ultrasound under
pressure, is active methods to inactivate vegetative micro-organisms in foods, but
the high flexibility of bacteria limits their use as a sole method for food
preservation. Therefore, these fresh skills are finding applications as hurdles that
assure food safety through microbial inactivation in minimally processed high
quality products.

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 OTHER USES OF PRESERVATIVES
Preservatives in Medicine and Pharmaceuticals :
Preservatives are used in medicine and pharmaceuticals to help prevent microbial
contamination. This is most commonly found in over-the-counter medicines such
as acetaminophen and cough syrup.

Examples of antimicrobial preservatives that can be found in pharmaceuticals are:

 Acids (benzoic, sodium benzoate, sorbic acid);

 Alcohols;

 Parabens;

 Phenols.

Examples of antioxidant preservatives that can be found in pharmaceuticals are:

 Phenolic antioxidants;

 True-antioxidants.

Preservatives in Cosmetics :
In makeup and other personal and hygiene products (i.e. shampoo, conditioner,
cleansers, etc.), preservatives are used to prevent and slow down bacteria growth
and product breakdown. Most of the preservatives in cosmetics are
artificial/chemical-based. However, this doesn’t go to say that there aren’t natural
preservatives in cosmetics. In fact, there are brands that are dedicated to creating

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 all-natural products that are free of chemicals and artificial preservatives.
Examples of preservatives that can be found in cosmetics include:

 Formaldehyde;

 Isothiazolinones;

 Organic acids (benzoic acid, sorbic acid);

 Parabens;

 Phenoxyethanol.

Preservatives in Wood :
Although it may sound strange, preservatives are often added to wood, and for a
good purpose. Doing so prevents the wood from splintering, rotting, and breaking
— which is especially important in wooden structures like powerline/telephone
poles, fences, and patios.

Preservatives that can be found in wood are:

 Acid Copper Chromate (ACC)

 ACQ

 Borates

 Copper azole

 Copper naphthenate

 Polymeric betaine.

 Propiconazole

 Triadimefon

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 CONCLUSION
Artificial preservatives are chemical substances that can cause health hazards.
Awareness about the harmful effects of these chemicals in food, cosmetics and
pharmaceuticals is increasing. Natural preservatives offer greater advantages over
their artificial counterparts due to their non-toxic nature along with a wide range of
health benefits. Extracts of basil, neem, citrus and rosemary are better alternatives
to preservatives such as benzoic acid, nitrates, MSG, BHA and BHT. In order to
obtain and maintain good health, people should opt for products containing natural
preservatives and should read labels of eatables, cosmetics and pharmaceuticals
carefully. Food preservation is a process of slowing down food from becoming
bad. Besides making the food lasts for longer, preservation also prevents food
wastage. There are certain methods to follow for food preservation it keeps food
for longer duration and maintains sufficient nutrients. Nutritious food should be
preserved for better health and also people need write method of education over it.
Preservations by low temperature techniques are superior to other methods of long
term preservation. Preservation food is necessary because food is liable for
spoilage due to the action of microorganism insects and enzymes. Depending on
the type of preservative and how they’re used, they can, in fact, be extremely
beneficial. But when used incorrectly or too frequently, preservatives are
extremely harmful. To prevent any confusion, it is better to avoid any and all
unnatural preservatives entirely. You can start by eating healthy, reviewing
ingredients in your cosmetics, and researching questionable additives that you may
not be aware of. Our foods spoil and lose palatability quickly without
preservatives. By using preservatives and preservation techniques responsibly, we

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can reduce food waste, increase food shelf-life, and help feed people with limited
access to a safe, consistent food supply. Food preservation presents an
opportunity to move alternative food practices away from an individualistic,
consumer-oriented politicsto a politics based upon relationships to self, others,
and the earth, enabling activist’s to connect more deeply to the goals of food
movements. Although there are certain risk in use of preservatives but its
importance and contributions to packaged food industry can’t be overlooked.
A lot of researches are needed to be done to find out the natural and harmless
preservatives like Nisin Peptide. The food manufacturer should give special
attention during their formulation for healthy preservatives as combination of
different preservatives has been known to improve not only the shelf life of the
product but also enhance the quality and health benefits

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 Referance
 https://www.researchgate.net/publication/
319905383_Food_Preservatives_and_Their_Uses_A_Short_Report
 https://www.journalajst.com/sites/default/files/issues-pdf/6523.pdf
 https://ijpsr.com/bft-article/artificial-preservatives-and-their-harmful-effects-
looking-toward-nature-for-safer-alternatives/
 https://www.healthyfood.com/advice/what-are-preservatives/
 https://www.canr.msu.edu/news/preservatives-keeping-our-foods-safe-fresh
 https://www.gerdhelp.com/blog/preservatives-uses-benefits-and-risks/
 https://en.wikipedia.org/wiki/Preservative#:~:text=A%20preservative%20is
%20a%20substance,or%20by%20undesirable%20chemical%20changes.

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