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SourishBhattacharya,Heba HassanAbd-El Azim Salama

Natural Food Preservatives

Natural Food Preservatives

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The article discusses the latest and nonconventional preservatives, advanced technologies in food preservation, and bacteriocins and ε-polylysine as preservatives. It also reviews prevalent preservation technologies and the chemistry behind them.

Format: Hardback
Length: 254 pages
Publication date: 16 November 2023
Publisher: Jenny Stanford Publishing


The preservation of food is a critical aspect of food safety and quality, as it helps to extend the shelf life of perishable products and prevent the spread of foodborne illnesses. In recent years, there has been a significant increase in the use of innovative and nonconventional preservatives to meet the growing demand for safe and healthy food.

One of the latest and nonconventional preservatives is bacteriocins, which are natural antimicrobial substances produced by bacteria. Bacteriocins have been shown to have a wide range of antimicrobial activities against various foodborne pathogens, including bacteria, fungi, and viruses. They are effective against a variety of food spoilage organisms, such as Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus.

Another important nonconventional preservative is ε-polylysine, which is a synthetic polypeptide that has been shown to have antimicrobial properties. ε-polylysine is effective against a wide range of foodborne pathogens, including bacteria, fungi, and viruses. It is also effective against food spoilage organisms, such as Pseudomonas aeruginosa and Bacillus cereus.

In addition to bacteriocins and ε-polylysine, there are several other innovative and nonconventional preservatives that are being developed and used in the food industry. These include natural extracts, such as citrus peels, ginger, and garlic, which have been shown to have antimicrobial properties. Other preservatives include edible films, which are made from natural polymers and can be used to protect food from moisture, oxygen, and other contaminants.

Preservation technologies have also evolved significantly in recent years. One of the most prevalent preservation technologies is heat sterilization, which involves heating food to a high temperature for a short period of time to kill bacteria and other pathogens. However, heat sterilization can also damage the sensory and nutritional properties of food.

Another popular preservation technology is vacuum packaging, which involves removing air from the packaging and sealing it in a vacuum to prevent the entry of oxygen and other contaminants. Vacuum packaging can help to extend the shelf life of food and prevent the spoilage of perishable products.

In addition to heat sterilization and vacuum packaging, there are several other preservation technologies that are being used in the food industry. These include modified atmospheric packaging, which involves controlling the oxygen and carbon dioxide levels in the packaging to prevent the spoilage of food. Other technologies include irradiation, which involves using radiation to kill bacteria and other pathogens, and pulsed electric field, which involves using high-frequency electric fields to kill bacteria and other pathogens.

In conclusion, the preservation of food is a critical aspect of food safety and quality, and there has been a significant increase in the use of innovative and nonconventional preservatives to meet the growing demand for safe and healthy food. Bacteriocins, ε-polylysine, natural extracts, edible films, heat sterilization, vacuum packaging, modified atmospheric packaging, irradiation, and pulsed electric field are some of the latest and nonconventional preservatives that are being developed and used in the food industry. These technologies can help to extend the shelf life of food and prevent the spoilage of perishable products. However, it is important to note that the use of these preservatives should be done in a safe and responsible manner, and that they should be approved by regulatory agencies before they can be used in food products.

Weight: 660g
Dimension: 229 x 152 (mm)
ISBN-13: 9789814968645

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