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Review of Natural Preservatives and Antimicrobials: A Novel Approach to Increasing Food Safety and Shelf Life
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Maryam Abdollahi   , Zahra Kasabkarihir , Helen Pourmzaheri , Elmira Tizjang , Akram Sadeghi * |
| Department of Microbial Biotechnology, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran. |
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Abstract: (678 Views) |
This article comprehensively reviews natural preservatives and antimicrobial agents proposed as suitable and safe alternatives to chemical preservatives in various industries, including food, pharmaceutical, and cosmetic sectors. The growing concerns about the negative effects of chemical preservatives on human health and the environment have shifted researchers' attention toward using natural substances such as plant extracts, organic acids, polyphenols, probiotics, propolis, and antimicrobial enzymes. These natural compounds not only possess preservative properties but also exhibit antioxidant and antimicrobial activities, contributing to the maintenance of product quality, safety, and extended shelf life. The study indicates that these natural preservatives can effectively combat microbial growth and prevent food spoilage while preserving the nutritional value of the products. However, challenges such as the stability of these substances under various conditions, interactions with other components in product formulations, and high production costs need to be addressed in future research. The article emphasizes the importance of further studies in this area to improve the performance of these compounds and facilitate their adoption in industrial applications. Natural preservatives, with their multifunctional properties, hold significant potential to replace chemical preservatives. However, their ultimate success depends on advancements in formulation development, industrial efficiency, and economic feasibility. Overall, this research demonstrates that natural preservatives could play a crucial role in enhancing public health and product sustainability, leading to their broader use across various industries. |
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| Keywords: Natural Preservatives, Antimicrobial Agents, Food Shelf Life. |
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Full-Text [PDF 1534 kb]
(176 Downloads)
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Type of Study: Review |
Subject:
Special
Received: 2024/09/1 | Accepted: 2024/10/6 | Published: 2024/10/6
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