For centuries, people have used natural preservatives as well as Natural Food preservation methods to extend the shelf life of foods. This is accomplished in preparation for thin months or chilly weather. Food preservatives prevent the development of microorganisms in addition to prevent chemical reaction which can cause spoilage.
Preservatives are added into foodstuffs because they maintain the feel, flavor, appearance, edibility, and more importantly, the nutrient value of these foods. The procedure also prevents food poisoning.
Food additives may be chemical or natural compounds though organic food additives are far favored over their artificial counterparts. There are 3 main types in their manner of preservation: antimicrobial, antioxidant, and enzyme inhibitor.
The first sort of preservatives hamper the growth of harmful microorganisms while, on the flip side, the second type prevents oxidation of fats, lipids, and other food elements. The third sort of preservatives work by slowing down the ripening process of foods like fruits and vegetables.
The most common, and potentially the best, natural compounds used since the ancient times are salt, sugar, vinegar and rosemary extract.
Salted food is among the earliest approaches to preserve food and this is particularly true for meat and fish. Salted meat can endure for a lengthy time, even years when stored correctly. Salting foods will remove water content thus inhibiting microbial growth.
Sugar also acts the same way as salt, which is by removing water material through the process known as osmosis. Preservation is done by cooking the meals before the sugar crystallizes. Foodstuffs may either be preserved immersed in sugar syrup or in crystallized form.
Vinegar, on the other hand, is also used as a preservative even though it’s acidic. Acetic acid, which can be at 4-5% attention, is effective in preventing the growth of microorganisms. The procedure for preservation involves fermenting vinegar and sugar past the alcohol phase.
Rosemary extract is also a long-standing natural preservative that’s obtained from distillation of rosemary leaves. They have excellent antioxidant properties which make them ideal for prolonging the shelf life of foodstuffs.
Aside from these, new researches have also revealed other potential natural preservatives. Grape pomace extract, that can be ready from grape seeds, skin, and stalks, has important antibacterial properties which may be used for food preservation.
Another study on green tea and black tea extracts analyzed their impacts on filamentous fungi, gram positive, and gram negative bacteria and it was reasoned that the extracts, especially black tea infusion, have a significant antifungal action.
There is still another study on the growth of a preservative out of cereal grains which is being analyzed for it potential mold-fighting properties.