PRESERVATIVES

FSM 319
Food Processing and

Preservation
PRESERVATIVES
INTRODUCTION
• A preservative is a substance or a chemical that is added to
products such as food, beverages, pharmaceutical drugs,
paints, biological samples, cosmetics, wood, and many other
products to prevent decomposition by microbial growth or by
undesirable chemical changes. In general, preservation is
implemented in two modes, chemical and physical.
• Chemical preservation entails adding chemical

compounds to the product.
• Physical preservation entails processes such as

refrigeration or drying.
• Some physical techniques for food preservation include
dehydration, UV-C radiation, and freeze-drying. Chemical
preservation and physical preservation techniques are
sometimes combined.
• Preservative food additives reduce the risk of food borne

infections, decrease microbial spoilage, and preserve fresh
attributes and nutritional quality.
• Food preservation prevents the growth of microorganisms, or

other microorganisms, as well as slowing the oxidation of fats that
cause rancidity. Food preservation may also include processes
that inhibit visual deterioration, such as the enzymatic browning
reaction in apples after they are cut during food preparation.
TYPES OF FOOD PRESERVATIVES
1. Natural Food Preservatives
2. Chemical Food Preservative
3. Artificial Preservatives
1.Natural Food
Preservatives
• Natural food preservatives like salt, sugar, alcohol, vinegar etc. These are
the traditional preservatives in food that are also used at home while
making pickles, jams and juices etc. Also the freezing, boiling, smoking,
salting are considered to be the natural ways of preserving food.
• Coffee powder and soup are dehydrated and freeze-dried for

preservation. The citrus food preservatives like citrus acid and
ascorbic acid work on enzymes and disrupt their metabolism leading to
the preservation.
• Sugar and salt are the earliest natural food preservatives that very
efficiently drops the growth of bacteria in food.
• To preserve meat and fish, salt is still used as a natural food preservative.
SALT
> Salt is an essential one of the natural food
preservative additives. It is mostly used for
preserving meats and other non-vegetarian foods.
Salt is instrumental providing protection from
yeasts, molds and bacteria by dehydrating the
microbes with a process called osmosis, curbing
the growth of food spoiling bacteria and therefore
enhancing the life of food being preserved.
> Or in layman terms, salt binds the water by

entering the tiny food tissues, drawing out the
moisture completely. Thus, reducing the chances
of food getting spoiled for, longer than normal
spans.
SUGAR
> Sugar is also an everyday food ingredient and in unfailingly found in every
kitchen. Other than being used as a sweetener, sugar is also among
commonly used natural food preservatives. Sugar also uses the same concept
of osmosis just like salt, where its soaks up all the moisture from the food
being preserved and obstructing the growth of any food spoiling bacteria.
> Preserved foods are either stored in a sugar

syrup or in the crystallized form. Sugar is usually
used to preserve fruits like apple, plum, peach,
pear, etc. The way these fruits are preserved, the
sugar preservative content works as a
sweeteners and enhanced the taste of these
fruits overtime
ROSEMARY EXTRACT
> Rosemary leaf extract is also widely used as natural preservative.
Traditionally the extract has been used primarily for its nice aroma and flavor.
But due its food preserving capabilities, rosemary extract is now also used for
preserving food.
> Its main quality is that it serves as an
antioxidant, thus preventing the oxidations
of the ingredients that are prone to any
form of spoiling. It effectively retains the
color and the flavor in the food.
ONION
> Onion as a natural food preservative is quite a popular preservatives
additive. It contains antioxidant and antimicrobial properties, which is the
main reason for onion being one of the best natural food preservative
alternatives to artificial food preservatives.
> Yellow variety of onions is said to be the

most effective food preservative variety.
The flavonoids in the yellow onions have
beneficial properties for health in general
as well as for food preserving needs.
2. CHEMICAL FOOD
PRESERVATIVE
> Chemical food preservatives are also being used for quite some time now.
They seem to be the best and the most effective for a longer shelf life and are
generally full proof for the preservation purpose. Examples of chemical food
preservatives are:
1.Benzoates (such as sodium benzoate, benzoic acid)

2.Nitrites (such as sodium nitrite)
3.Sulphites (such as Sulphur dioxide)
4.Sorbates (such as sodium sorbate, potassium sorbate)
CHEMICAL FOOD
PRESERVATIVE
Antioxidants are also the chemical food
preservatives that act as free radical
scavengers. In this category of preservatives in
food comes the vitamin C, BHA (butylated
hydroxyanisole), bacterial growth inhibitors like
sodium nitrite, sulfur dioxide and benzoic acid.
Then there is ethanol that is a one of the
chemical preservatives in food, wine and food
stored in brandy.
Unlike natural food preservatives some of the

chemical food preservatives are harmful. Sulfur
dioxide and nitrites are the examples.
Sulfur dioxide causes irritation in bronchial

3. ARTIFICIAL
PRESERVATIVES
Artificial preservatives are the chemical substances that stops of delayed the
growth of bacteria, spoilage and its discoloration. These artificial
preservatives can be added to the food or sprayed on the food.
Types of Artificial Preservatives Food
1. Antimicrobial agents
2. Antioxidants
3. Chelating agent
1. In Antimicrobial Agent comes the Benzoates, Sodium benzoate,
Sorbates and Nitrites
2. Antioxidants include the Sulfites, Vitamin E , Vitamin C and Butylated
hydroxytoluene (BHT)
3. Chelating Agent has Disodium ethylenediaminetetraacetic acid (EDTA),
Polyphosphates, Citric acid
Harmful Food Preservatives

• Although preservatives food additives are used to keep the food fresh and
to stop the bacterial growth. But still there are certain preservatives in
food that are harmful if taken in more than the prescribed limits.
Certain harmful food preservatives are
Benzoates
Butylates
• This chemical food preservative is expected to cause high blood pressure
and cholesterol level. This can affect the kidney and liver function. It is
found in butter, vegetable oils and margarine.
BHA (butylated hydroxyanisole)

• BHA is expected to cause the liver diseases and cancer. This food
preservative is used to preserve the fresh pork and pork sausages, potato
chips, instant teas, cake mixes and many more.
Role of Food
Preservatives
• Food preservatives play a vital role in preventing
deterioration of food, protecting against spoilage from mold,
yeast, life-threatening botulism and other organisms that can
cause food poisoning. By extension, preservatives reduce
food cost, improve convenience, lengthen shelf life and
reduce food waste.
• Harmful food preservatives have been accused of many
health hazards ranging from mild headaches to most serious
diseases like cancer. However, not all food preservatives are
harmful, especially if they have been manufactured in
controlled situations and used in food items in amounts
permissible by food laws.
L ARAMIE E. ABALLE
THANK
YOU!!!

PRESERVATIVES

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FSM 319

Food Processing and

• Chemical preservation entails adding chemical

• Physical preservation entails processes such as

• Preservative food additives reduce the risk of food borne

• Food preservation prevents the growth of microorganisms, or

1. Natural Food Preservatives

2. Chemical Food Preservative

• Coffee powder and soup are dehydrated and freeze-dried for

> Or in layman terms, salt binds the water by

> Preserved foods are either stored in a sugar

> Yellow variety of onions is said to be the

1.Benzoates (such as sodium benzoate, benzoic acid)

Unlike natural food preservatives some of the

Sulfur dioxide causes irritation in bronchial

Types of Artificial Preservatives Food

Harmful Food Preservatives

BHA (butylated hydroxyanisole)

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