Preservatives are a type of food additive added to food to prolong shelf life and keep the products from being broken down by microorganisms (yummy). Mold, bacteria, and yeast can cause food spoilage and are found practically everywhere (including the air we breathe). And these modern additions have certainly made an impact. In fact, some researchers believe preservatives have changed eating habits and food production patterns more than any other type food additive . Before running to the pantry to look at what preservatives are listed on those yummy snack packs, let’s highlight some of the preservatives to keep an eye out for.
Food preservatives are substances ‘that are added to food items in order to inhibit, retard or arrest the process of fermentation, acidification, and decomposition of food items’. Or, in other words, preservatives in food help keep the food safe, without spoiling, for longer.
Food preservatives are classified as:
Class I preservatives or the natural preservatives such as salt, sugar, vinegar, syrup, spices, honey and edible oil; and
Class II preservatives or the chemical preservatives such as benzoates,Sorbic acid Salt, nitrites and nitrates of sodium or potassium, sulfites, glutamates, glycerides and the like.
Both, natural and chemical preservatives are categorized into 3 types:
Antimicrobials that destroy or delay the growth of bacteria, yeast and molds. E.g. nitrites and nitrates prevent botulism in meat products. Sulfur dioxide prevents further degradation in fruits, wine and beer. Benzoates and sorbates are anti-fungals used in jams, salads, cheese and pickles.
Anti-oxidants that slow or stop the breakdown of fats and oils in food that happens in the presence of oxygen(Oxidation) leading to rancidity. Examples of anti-oxidants include BHT, BHA, TBHQ, and propyl gallate.
Anti-enzymatic preservatives that block the enzymatic processes such as ripening occurring in foodstuffs even after harvest. E.g. Erythorbic acid and citric acid stop the action of enzyme phenolase that leads to a brown color on the exposed surface of cut fruits or potato.
Although preservatives can extend the shelf life of food, but most preservatives is harmful to our body, we should try to avoid eating foods containing preservatives.
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