Review on methods for preservation and natural preservatives for extending the food longevity

Abstract

Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products" shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.

Bio-preservation of Foods: A Review

“…Bacteriocinogenic protective cultures can be used to increase the shelf life period of nonfermented foods by inhibiting spoilage and pathogenic bacteria [8]. Majority of the bacteriocins used commercially are produced by metabolic activity of Lactic Acid Bacteria like Lactobacillus acidophilus which have status of "Generally regarded as safe (GRAS)" because protease can degrade them [2]. Nisin and pediocin are the only commonly available bacteriocin in the food industry, produced by L. lactis and Pediococcus acidilactici, respectively.…”

“…To extend the shelf life of products by use of natural preservatives or controlled microbiota and/or antimicrobial compounds obtained from microbes is referred to as bio-preservation. The natural food preservatives preserve the food by lowering the pH value, altering water activity (a w ) and settling the redox potential of the product [2]. Most commonly selected organism for biopreservation are lactic acid bacteria (LAB) and their metabolites.…”

“…Most commonly selected organism for biopreservation are lactic acid bacteria (LAB) and their metabolites. The functional foods with natural ingredients promoting health instead of synthetic additives have been intensively commercialized by the food industry [3,2]. During last decade, the food industries are looking for new natural bio-preservatives which can promote human health besides acting as food preservative [4].…”

Effect of Chitosan-Starch Enriched with Turmeric Essential Oil Coating on Physical Quality of Strawberry

“…The advanced method consists of the technology application by chemical, biological and physical means for fruit protection have been used to solve these problems. Edible coating can be used in controlling the fruits organoleptic properties because of the ability to maintain the moisture transfer, oxidation process and respiration process [1]. It is made up from natural based thus safe to be consumed [2].…”

PHYTOCHEMICAL ANALYSIS OF LEAF EXTRACT OF Calliandra haematocephala AND IN VITRO ANTIBACTERIAL ACTIVITY AGAINST FOOD BORNE BACTERIA

“…Plant extracts increase the shelf life of food and enhance nutritional properties. Due to these natural preservatives there will be minimum processing requirements (Sharif et al, 2017). Calliandra haematocephala (red powder puff) belonging to a family Fabaceae.…”