ArticlePDF Available

Impact Of Chemical Food Preservatives On Human Health

Authors:
Ritu Gupta
Ritu Gupta
Ritu Gupta
  • This person is not on ResearchGate, or hasn't claimed this research yet.
Rakesh Kumar Yadav at Dr. C. V. Raman University
Rakesh Kumar Yadav
Download full-text PDF
Read full-text
Download citation

Abstract

Every Living Organism Need Food To Live.
Content uploaded by Rakesh Kumar Yadav
Author content
All content in this area was uploaded by Rakesh Kumar Yadav on Jul 04, 2023
Content may be subject to copyright.
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
811
Impact Of Chemical Food Preservatives On Human Health
Ritu Gupta1 , Dr Rakesh Kumar Yadav2
1scholar , Dept. Of Chemistry Dr. C.V. Raman University, Kota, Bilaspur,
2 Dept. Of Chemistry , Dr. C.V. Raman University, Kota, Bilaspur, Chhattisgarh, India
Ritu Gupta1, Dr Rakesh Kumar Yadav2, Impact Of Chemical Food Preservatives On Human
Health-- Palarch’s Journal Of Archaeology Of Egypt/Egyptology 18(15). ISSN 1567-214x,
Keywords: - Preservatives, Allergy, Side Effects, Industrialized Food, Sodium Benzoate
Abstract :- Every Living Organism Need Food To Live. The Food Has Limited Shelf Life, In Order To
Increase The Shelf Life And Maintain The Quality Certain Preservatives Are Used, These Preservatives
May Have Some Harmful Effect So If Possible, And Food Without Preservatives May Be Used. This
Additive Is A Sodium Salt Which Is Commonly Used As Chemical Preservative In Foods And It Is
Found Mainly In Industrialized Drinks. Sodium Benzoate Is Considered Safe By Measurability Agencies
But There Is Still Controversy Over Its Effect On Human Health. Many Effects Like Food Allergy, Food
Intolerance, Cancer, Multiple Sclerosis, Attention Deficit, Hyperactivity Disorder ,Brain Damage,
Nausea, Cardiac Disease Among Other Have Been Reported.
Keywords: - Preservatives, Allergy, Side Effects, Industrialized Food, Sodium Benzoate
Introduction: -
Food Preservatives Are Added To Food To Fight Spoilage Caused By Bacteria, Mould,
Fungus And Yeast. Preservatives Can Keep Food Fresher For Longer Periods Of Time,
Extending Its Shelf Life. Food Preservatives Also Are Used To Slow Or Prevent Changes In
Colour, Flavour And Texture And Delay Rancidity.
In Many Parts Of Word Food Is Being Stored In Houses For Emergency. In
Addition To Basic Food Items, People Also Store Frozen Reserved Garden, Growth Fruits,
Vegetables And Freeze Dried Or Canned Food Product. Now A Days Mostly All Food
Products Have Food. The Purpose Is Generally To Preserve The Natural Characteristics Of
Food And To Increase The Shelf Life Of Food, And Inhibit Natural Ageing And
Discoloration That Can Occur During Food Preparation.
Classification Of Preservatives:-
There Are Two Main Classes Of Preservatives:
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
812
1. Natural Preservatives:- In This Class Included Those Food Preservatives Which Are
Obtained From Nature For Example Salt, Sugar ,Vinegar ,Spices ,Honey ,Edible Oil Etc.
2. Chemical Preservatives:- In This Class Included Those Food Preservatives Which
Are Chemical Semi Synthetic Or Synthetic In Nature Such As Benzoates ,Sorbates ,Nitrites
And Nitrates Of Potassium Sulphites, Glutamates ,Glycerides Etc.
Chemically Preservatives Are Categorised As Antimicrobial ,Antioxidant ,And
Antienzymatics.
Antimicrobials: They Can Destroy Or Impede The Growth Of Bacteria Yeast And Moulds
Example Nitrites And Nitrates Prevent Food Poisoning By Bacteria In Meat Products.
Sulphur Dioxide Prevents For The Degradation In Fruits, Wine And Beer. Benzoates And
Sorbates Are Antifungal Agents Use Din Jams ,Salads, Cheese And Pickles Prevent
Fungal Growth.
Antioxidants: These Slow Or Stop The Break Down Of Fats And Oils In Food That Occurs
In Presence Of Oxygen Proceed To Rancidity. There Are Three Types Of Antioxidants:
(a)
True Antioxidants: Bha, Bht
(b)
Reducing Agents: Ascorbic Acid
(c)
Antioxidants Synergists : Sodium Edetate.
Anti Enzymatic Preservatives:- These Block The Enzymatic Processes Like Ripening
Occuring In Food Stuffs Even After Harvest,Example Erythorbic Acid And Citric Acid
Stop The Action Of Enzyme Phenology That Leads To A Brown Colour On The Exposed
Surface Of Cut Fruits. ( Kulkarni 2010)
Table:Preservatives With Their Maximum Possible Limits And Food Products Where They
Can Be Used (Sharif 2017)
Preservatives
Class
Max Possible Limit
Products Where They Are
Found
Sodium And Potassium
Benzoate, Benzoic Acid
Antimicrobial
200ppm
Pickles, Margarine, Fruit
Juices, Jams,
Cheese,Baked Goods,
Snacks
Methyl And Propyl Paraben
Antimicrobial
0.1%
Baked Goods, Beverages,
Dresssings, Relishes
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
813
Sorbic Acid, Sodium,
Potassium And Calcium
Sorbates
Antimicrobial
200ppm
Dairy Products, Bakery
Goods, Sweets, Syrups,
Fruit
Juices, Jams, Jellies,
Beverages
Sulfites And Sulfur Dioxide
Antimicrobial
200-300ppm
Dry Fruits And Fruits,
Molasses, Fried Or Frozen
Potatoes, Shrimp And
Lobster
Propionates
Antimicrobial
0.32%
Bakery Products, Cheese,
Fruits
Nitrites And Nitrates
Antimicrobial
100-200ppm
Meat Products
Propyl Gallate
Antioxidant
200ppm
Baked Foods, Meats
Bha (Butylated Hydroxy-
Anisole) And Bht (Butylated
Hydroxytoluene)
Antioxidants
100ppm For Meat Products,
50ppm For Breakfast
Cereals And Potato
Products
Baked Foods And Snacks,
Meats, Breakfast Cereals,
Potato Products
Tert-Butylhydro-Quinone
Antioxidant
100ppm
Baked Foods And Snacks,
Health Hazards Caused By Artificial Preservatives:
Artificial Preservatives Are Mostly Considered Safe, But Several Have Negative Effects
And Carcinogenic And Toxic Threatening Side Effect.
Chemical Food
Preservatives
Where Found
Negative Effect
Sodium
Benzoate(E211)*
Carbonated Drinks, Pickles, Sauces, Certain
Medicines.
Aggravates Asthma And Suspected
To Be A Neurotoxin And Carcinogen
May Cause Fetal Abnormalities
(Tbhq)
Meats
Erythorbic Acid (Iso-Ascorbic
Acid) And Citric Acid
Antienzymatic
200-350ppm
Soft Drinks, Juices, Wines
And Cured Meats
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
814
Sulphur Dioxide
(E220)*
Carbonated Drinks , Dried Fruits ,
Juices, Potato Products.
May Induce Gastric Irritation Nausea,
Diarrhea, Asthma Attacks, Skin
Rashes
Potassium
Nitrate(E249)
Cured Meats , Canned Meat Products.
May Lower Oxygen Carring Capacity
Of Blood, May Combine With Other
Substances To Form Nitrosamins
That Are Carcinogens.
Calcium
Benzoate(E213)
Drinks , Low Sugar Products , Cereals,
Meat Products .
May Temporarily Inhibit Digestive
Enzyme Function And May Deplete
Levels Of The Aminoacid Glycin
Aspartame (E951)
200 Times Sweeter Than Sugar.
May Cause Neurological Damage.
Calcium Sulphite
In A Vast Arry Of Foods From Burgars To
Biscuits, From Frozen Mushrooms To
Horseraddish. Used To Make Old Produce
Look Fresh.
May Cause Bronchial Problems,
Flushing , Low Blood Pressure,
Tingling And Anaphylacting Shock .
Avoid Them If You Suffer From
Bronchiral Asthma, Respiratory
Problem.
Methodology:- Many Analytical Methods Have Been Reported For The Determination Of
Preservatives. The Proposed Methods Which Used For Detection Of Different Preservatives
In Various Food Stuffs By Different Analytical Method Like Uv-Visible ,Colorimeter, Hplc
And Electrophoresis.(Juneja At Al., 2012)
Determination Of Preservatives In Food By Different Analytical Method
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
815
Result :- Those Foods Which Are Preserved With The Use Of Natural Additives Have
Become More Popular Due To Greater Consumer Awareness And Concern Regarding
Harmful Effects Of Synthetic Chemical Preservatives. These Had Lead Researchers And
Food Processors To Look More And More On Natural Preservatives. If Use Of Food
Additives Must, Because Of Their Advantage,Then They Should Be The Natural Ones
Which Have Minimal Effects And Those Head That Are Generally Recognised As Safe.
Natural Preservatives Offer Great Advantage Over Wear Artificial Counter Parts
You To The Are Non-Toxic Nature Along With A Wide Range Of Health Benefits.
It Has Been Reported That Chemicals Which Are Used As Preservatives Have
Side Effects. It Is Best To Eat A Preservative Free Diet If It All Possible.
Discussion :- The Days Of Benzoates, Sorbates, Metabisulphites, Toxic Gases And Other
Synthetic Chemical Preservatives Appear To Be Numbered. Manufacturers And Retailers
Are Responding To Consumer Resistance To Chemical Preservatives In Food, Beverages
And Cosmetics, And To Research Which Has Showed That Artificial Preservatives Are
Causative Agents Of Hyperactivity Even In Previously Non Hyper-Active Individuals.
Natural Substances Or Extracts Obtained From Plants, Animals Or Minerals, Can Serve As
Beneficial Alternatives. Other Than Their Use In Food, Cosmetics And Pharmaceuticals
As
Flavoring, Binding, Disintegrating, Gelling, Thickening Or Suspending Agents, Or As
Vehicles, These Can Also Be Used As Preservatives. Listed Below Are Some Alternatives
Of Artificial Preservatives:
Algin - A Compound Extracted From Seaweed, Including The Giant Kelp
Macrocystis Pyrifera, Ascophyllum Nodosum And Various Types Of Laminaria, Is Used
To Make Puddings, Milkshakes, Ice Cream Creamier And Thicker, Is Also Used To Extend
Shelf Life Of Food Products.
Grapefruit Seed Extract - Also Known As Citrus Seed Extract, Is A Liquid Derived From
The Seeds, Pulp And White Membranes Of Grapefruit Citrus Paradise. It Is A Natural
Broad Spectrum Preservative Used To Kill Or Inhibit The Growth Of Bacteria, Viruses,
Fungi And Other Microbes. It Should Be Used In Conjunction With Others Broad Spectrum
Preservatives To Be Effective. It Can Be Used In Quantities Of Up To 1% Of The Recipe.
1
Rosemary Extract – Obtained From Rosmarinus Officinalis, Is An Anti-Oxidant That
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
816
Slows Down Oxidation Of Natural Materials. Rosemary Extract Has Been Shown To
Improve The Shelf Life And Heat Stability Of Omega 3-Rich Oils, Which Are Prone To
Rancidity. It Can Be Used Up To 0.5% In Pharmaceutical Formulations.
2
Vitamin E Oil - An Anti-Oxidant Is Used In Cosmetics, Pharmaceuticals And Anhydrous
Products. It Is Found Most Abundantly In Wheat Germ Oil, Sunflower, And Safflower
Oils.
3
Carrageenan - A Compound Extracted From Irish Moss Chondrus Crispus, A Type Of
Seaweed, Is Used To Make Puddings, Ice-Cream And Milkshakes. It Makes Foods Jell
And Stabilizes Food To Keep Color And Flavor Even.
4
Citric Acid - An Acid Which Occurs Naturally In Fruits Such As Lemon And Lime. It Is
Used In Canned Fruit Juices, Cheese, Margarine, Pickle And Salad Dressings As Flavoring
And Acidifying Agent.
5
Erythorbic Acid - Also Known As Iso-Ascorbic Acid, Is A Vegetable-Derived Food
Additive Produced From Sucrose, Is Widely Used In Processed Foods As An Antioxidant
Preservative. Along With Sodium Erythorbate, It Is Also Used In Hair And Nail Products.
6
Guar Gum - A Substance Made From Seeds Of The Guar Plant Cyamopsis
Tetragonoloba, A Legume Grown In India, Is Used As A Stabilizer In Pharmaceutical
Preparations And Food Products Such As Processed Cheese, Ice Cream, Jelly And
Dressings.
7
Sodium Aluminosilicate - A Naturally-Occurring Mineral Used In Dried Milk
Substitutes, Egg Mixes And Grated Cheeses, Keeps Food From Caking And Clumping Up.
It Is Also An Acidity Regulator Used In Concentrations Below 2%.
8
Honey - A Sweet Food Made By Bees Using Nectar From Flowers. In Its Undiluted Form,
It Is A Rich Source Of Nutrients And Is Self-Preserving. It Is A Natural Energy-Booster,
Builds Immunity And Is A Natural Remedy For Many Ailments.
9
Basil Extract - Derived Form The Culinary Herb Ocimum Basilicum, It Is Popularly
Used For Its Medicinal Properties In Ayurveda And Siddha Medicines. It Is A Useful
Antioxidant And Anti-
Microbial Agent.
10
Neem Oil - A Vegetable Oil Pressed From The Fruits And Seeds Of The Neem Tree
Azadirachta Indica Are A Popular Anti-Fungal, Anti-Bacterial As Well As Anti-
Protozoal Agent. It Has Rejuvenating As Well As Its Detoxifying Effects. It Is Used For
Preparing Cosmetics Such As Soap, Hair Products, Body Hygiene Creams, Hand
Creams, And In Ayurvedic, Unani And Folklore Traditional Medicine, In The Treatment
Of A Wide Range Of Afflictions.
Conclusion: Artificial Preservatives Are Chemical Substances That Can Cause Health
Hazards.
Awareness About The Harmful Effects Of These Chemicals In Food, Cosmetics And
Pharmaceuticals Is Increasing. Natural Preservatives Offer Greater Advantages Over Their
Artificial Counterparts Due To Their Non-Toxic Nature Along With A Wide Range Of
Health Benefits. Extracts Of Basil, Neem, Citrus And Rosemary Are Better Alternatives To
Preservatives Such As Benzoic Acid, Nitrates, Msg, Bha And Bht. In Order To Obtain And
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
817
Maintain Good Health, People Should Opt For Products Containing Natural Preservatives
And Should Read Labels Of Eatables, Cosmetics And Pharmaceuticals Carefully.
Acknowledgement: The Authors Are Thankful To Prof. Kumud Upadhyaya, Director,
Gyani Inder Singh Institute Of Professional Studies Dehradun, For His Kind Support And
Help.
References:
i. Ahmed N. 2013. Naturally Occurring Preservatives In Food And Their Role In Food
Preservation. Internationaljournal Of Pharmaceutical & Biological Archive,4(1):22-
30.
ii. Anand Sp, Sati N. 2013. Artificial Preservatives And Their Harmful Effects:
Looking Toward Nature For Saferalternatives. International Journal Of
Pharmaceutical Sciences And Research, 4(7):2496.
iii. Aneja Kr, Dhiman, R, Aggarwal, Nk, Aneja A. 2014. Emerging Preservation
Techniques For Controlling Spoilage And Pathogenic Microorganisms In Fruit Juices.
International Journal Of Microbiology, 2014.
iv. Baudouin C, Labbé A, Liang H, Pauly A, Brignole-Baudouin F. 2010.
Preservatives In Eyedrops: The Good, The Bad And The Ugly. Progress In Retinal
And Eye Research, 29(4):312- 334.
v. Abdulmumeen, H.A., Ahmed, N.R., And Agboola, R.S. 2012. Food:Its Preservatives,
Additives And Applications. Int’l J. Ofchemical And Biochemical Sciences, 1:36-47.
vi. Acgh, 2001. Industrial Ventilation: A Manual Of Recommended Practices,
American Conference Of Governmental Industrial Hygenista Cincinnati,
Ohio, Usa,24th Edition.
vii. Admas, J. B. 1997. Food Additive- Additive Interactionsinvolving Sulphur Dioxide
And Ascorbic Acid Nitrous Acids :Areview, Food Chemistry, 59. 401-409.
viii. Alpana Deshpande And Bhagyashree Deshpande Et Al. 2017. Food Additives And
Preservation, Indian J.Sci.Res.,13(2):219-225 Issn :2250-0138.
ix. Hamid Aa, Ahmed Nr, Agboola Rs. 2012. Food: Its Preservatives,
Additives And Applications.,
x. International Journal Of Clinical And Biologicalsciences 1,36-47 , Hugo Wb,
Russell Ad. 2004. Pharmaceutical Microbiology. Seventh Edition, Pp.120-125,
Blackwell Science.
xi. Inetianbor Je, Yakubu Jm, Ezeonu Sc. 2015. Effects Of Food Additives And
Preservatives On Man–A Review.
xii. Inetanbor, J.E. Et Al. 2015. Effects Of Food Additives And Preservatives On Man:
Asian Journal Of Science Andtechnology, Vol.6, Issue 02, Pp.1118-1135. Pandey,
R.M., And Upadhyay, S.K. 2012. Food Additives, Food Additives Prof. Yehia El-
Mmsamragy (Ed.), Isbn:978-953- 51- 0067-6.
xiii. Riddervold A. 2008. High Pressure Food Preservation, Food Conservation. Pp. 12-
166, Isbn 9780907325406.
xiv. Sager T.M., C. Komminent, And V. Castranova, 2008.“Pulmonary Response To
Study of Physico-Chemical Properties of Pond Water of Bilaspur, CG. India
PJAEE, 18 (15) (2021)
818
Intratracheal Instillation Of Ultrafine Versus Fine Titanium Dioxide: Role Of Particle
Surface Area”Particle And Fiber Toxicology, Vol.5, Article17.
xv. Sharif Zim, Mustapha Fa, Jai J. Yusof Nm, Zaki Nam. 2017.Review On Methods For
Preservation And Natural Preservatives For Extending The Food Longevity. Chemical
Engineering Research Bulletin, 19:145-153.
xvi. Winter, R.A. 1994. Consumer’s Dictionary Of Food Additives. Three River
Press, New York.112pp.
xvii. Asian Journal Of Science And Technologies, 6(2):1118-1135. Juneja Vk, Dwivedi
Hp, Yan X. 2012. Novel Natural Foodantimicrobials. Annual Review Of Food
Science And Technology, 3:381-403.
xviii. Kulkarni C, Deshpande A, More S. 2010. Assessment Of Microbial Contamination In
Commercial Herbal Oral Medicinal Liquids. International Journal Of Research And
Development In Pharmacy & Life Sciences, 2(9):191-193.
xix. Lado Bh, Yousef Ae. 2002. Alternative Food-Preservation Technologies:
Efficacy And Mechanisms.Microbes Andinfection, 4(4):433-440.
xx. Leistner L. 1992. Food Preservation By Combined Methods. Food Research
International, 25(2): 151-158.
xxi. Leistner L. 2000. Basic Aspects Of Food Preservation By Hurdle Technology.
International Journal Of Food Microbiology,55(1):181-186.
xxii. Mirza Sk, Asema Uk, Sayyad Sk. 2017. To Study The Harmfuleffects Of Food
Preservatives On Human Health. Journal Ofmedicinal Chemistry And Drug
Discovery, 2 (2): 610-616. Ottoboni A, Ottoboni F. 2004. The Food Guide
Pyramid: Will The Defects Be Corrected. Journal American Of Physician
xxiii. Surgeon 9(4):109–113.
xxiv. Rahman Ms. 2007. Food Preservation: Overview: Handbook Of Food
Preservation. 2nd Edition, Pp. 3-7, London, Crc Press.
xxv. Russell Ad, Hugo Wb, Ayliffe Gaj. 1999. Principles Andpractices Of Disinfection,
Preservation And Sterilization. Third Edition, 80-85 Blackwell Scientific Ltd.,
Oxford. Sabir Ms, Rajendra Cd, Amol S, Poournima Ss. 2016. A Review On:
Preservatives Used In Pharmaceuticals And Impacts On Health. Pharmatutor, 4(5):
25-32.
xxvi. Sharif Zim, Mustapha Fa, Jai J, Yusof Nm, Zaki Nam. 2017.Review On Methods For
Preservation And Natura Lpreservatives For Extending The Food Longevity. Chemical
Engineering Research Bulletin, 19:145-153.
xxvii. Sharma S. 2015. Food Preservatives And Their Harmful Effects. International
Journal Of Scientific And Researchpublication, 4(5).
xxviii. Smith Aa. 2011. Preservatives In Food Products–Review. International
Journal Of Pharmaceutical & Biological Archive, 2(2):583-599.
xxix. Strickley Rg, Iwata Q, Wu S, Dahl Tc. 2008. Pediatric Drugs—A Review Of
Commercially Available Oral Formulations. Journal Of Pharmaceutical Sciences,
97(5):1731-1774.Vega Mh, Martin Bo, Qin Bl, Chang Fj, Góngora Mm, Barbosa Gv,
Swanson Bg. 1997. Non-Thermal Food Preservation: Pulsed Electric Fields. Trends In
Food Science & Technology, (5):151-157.
... Sodium benzoate, added to carbonated drinks, pickles, and sauces, can worsen asthma. Its neurotoxins and carcinogenic compounds can cause fetal abnormalities [15]. Nitrites, which combine with hemoglobin to form methemoglobin, can result in blue baby syndrome. ...
... Calcium benzoate added to beverages, cereals, and meat reduces aminoglycine levels and inhibits digestive enzyme functions. Sulfur dioxide in potato products, juices, dried fruits, and carbonated beverages can cause asthma, nausea, diarrhea, stomach irritation, skin rashes, and even asthma [15]. Based on stringent safety standards and food ratifcation accompanied by consumer demand for healthy lifestyles, food preservation techniques using synthetic preservatives, such as acetic acid, benzoic acid, and sorbic acid, have been rejected. ...
Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications
Article
Full-text available
  • Nov 2024
Food is the primary substance needed by humans to survive. However, food is easily contaminated by spoilage bacteria, which cause a decrease in quality and shelf life. Moreover, spoilage bacteria in food can be pathogenic, leading to foodborne disease that endangers human health. This issue has also driven the widespread use of synthetic preservatives, which have negative effects both in the short and long term. Biopreservation efforts utilizing bacteriocins produced by lactic acid bacteria offer an alternative solution to prevent spoilage and extend the shelf life of food. These bacteriocins are safe to use as they are produced by lactic acid bacteria that are approved for use in food. The application of various types of bacteriocins as biopreservatives has been widely conducted. Several other types of bacteriocins are continuously being researched and developed to ensure their safety and suitability for use as food biopreservatives. This article highlights bacteriocins, including their classification, general overview, mechanisms of action, differences from antibiotics, diversity, applications, prospects, and challenges as future food biopreservatives. Additionally, this article presents commercial bacteriocins, namely, nisin and pediocin, which are frequently used for food preservation.
View
...  Sorbates cause contact dermatitis, urticaria  Benzoates elicit allergies, palpitations, headache,  Nitrates and nitriles cause stomach cancer (Sharma, 2015)  Sucralose causes cough, anxiety, depression, anger, itchy eyes, chest pain  Annatto causes irritable bowel syndrome, stomach pain, and swelling  Acesulfame K leads to nausea, kidney effects, cancer, depression (Mirza et al., 2017;Udah, 2021;Gupta & Yadav, 2021;Thakur et al., 2022;Shankar et al., 2024).  Other plastics resins are diversely used to store empty calories foods in our daily life (Umar et al., 2022;Sarkingobir et al., 2023). ...
Empty Calories in Processed Foods: A Comprehensive Review of Dietary Implications
Article
Full-text available
  • Dec 2024
Proper food consumption is vital for human survival. The objective of this paper was to conduct a review of empty calories present in processes foods, effects, and relations. Empty calories such as junk foods, ultra processed foods, u healthy foods, fast foods are foods consumed by many because of their luring properties. However, they contain high amount of added solid fat or added sugars or sodium or additives or all. The presence of contents of empty calories elicit many effects such as obesity, diabetes, heart disease, fatigue, mental disorders, insatiety, etc. Empty calories possessed high amounts of added calories that could are not properly metabolized into useful nutrients by the body. There indeed presence of excess added sugar, excess solid fat, excess sodium. Added sugar causes insulin resistance and other comobidities, solid fat causes clogging of blood vessels and further aftermaths, sodium elicit hypertension. However, there is little or zero presence of micronutrients (vitamins and minerals) in empty calories, a situation that I cut micronutrients deficiencies and further impacts. Additionally, the additives, containers (plastics) are harmful to health as well. People easily become addicted to empty calories due to natural love for sugar, poor awareness, cheapness of the products, etc. It is emphatic to echo that, government should regularly and carefully monitor consumption and buying of empty calories in the society, parents should monitor wards, teachers and health experts should educate the public on this pressing concern
View
... Synthetic preservatives can interact with other food components, forming undesirable chemical compounds (Jabeen et al. 2023), which can affect product quality and produce harmful compounds (Dey et al. 2022). These compounds can lead to carcinogenic properties when exposed to heat or certain processing conditions, posing serious health risks to consumers (Gupta et al. 2021;Flórez-Méndez and Mndez 2022). Additionally, discarded synthetic preservatives contribute to environmental pollution (Chaudhari et al. 2019). ...
Identification of 16S rRNA genes in bacteriocin-producing bacteria
Article
Full-text available
  • Nov 2024
Sukmawati S, Sipriyadi, Rosalina F, Ratna, Dewi NK, Zakariah MIB. 2024. Identification of 16S rRNA genes in bacteriocin-producing bacteria. Biodiversitas 25: 3720-3727. The use of safe and effective biopreservatives in the food industry is highly important to extend the product shelf life and maintain the product quality without posing health risks. Bacteriocins, antimicrobial compounds produced by bacteria, offer biopreservatives potential that can inhibit the growth of pathogens and spoilage microorganisms in food products. Bacteriocins as biopreservatives in the food industry due to their antimicrobial properties and potential to enhance food safety and shelf life. Bacteriocins as biopreservatives are stable at high temperatures, which makes them suitable for various food processes. They are also stable across a broad pH range, ensuring their effectiveness in different food environments. This stability under various conditions instills confidence in their effectiveness. This study aimed to identify the 16S rRNA gene of bacteriocin-producing bacteria as an initial step in developing biopreservative candidates. This research method is a descriptive method that describes the types of bacterial species that are capable of producing bacteriocins. Bacteria were isolated from shrimp paste (cincalok), and genetic analysis was performed using PCR and sequencing techniques to identify the 16S rRNA gene. The bacterial samples derived from shrimp paste were identified as Bacillus paramycoides strain MCCC 1A04098 BSH 1, Bacillus albus strain MCCC 1A02146 BSH 2, and Bacillus cereus strain IAM 12605 BSH. All three samples are Gram-positive with bacilli-shaped cells, leading to the conclusion that these bacteria have the potential as biopreservatives.
View
... Benzoates, nitrites, propionate, sulphites, and sorbates are some food preservatives. Certain chemicals may cause allergic reactions and other serious health problems, including cancer (Gupta & Yadav, 2021). ...
Modified Atmospheric Packaging in Various Food Products
Article
Full-text available
  • Jan 2025
Food spoilage and preservation is a major concern worldwide. This review aimed to provide a comprehensive overview of modified atmospheric packaging usage across various products and underscores food safety and preservation significance. Modified atmospheric packaging emphasizes the potential to maintain quality and extend the shelf life of products. Data was collected from electronic databases from the last fifteen years, 2010 to 2024. MAP technology has successfully extended the shelf-life of numerous food products such as fruit, vegetables, meat, poultry, fish, and dairy goods by adjusting atmospheric gases. As a result, it minimizes microbial growth, delays biochemical changes, and prevents physical degradation in food products. This review highlights the importance of modified atmospheric packaging in achieving sustainable development goals, specifically in reducing food waste. Modified atmospheric packaging is a modern preservation technique which offers insights into sustainability and food safety.
View
... To prevent browning and control microbial activity in dried fruits, wines, and juices, sulfites are a common preservative used (Yang & Purchase, 1985). Products that contain fats and oils are often treated with antioxidants, such as butylated hydroxy anisole (BHA) and butylated hydroxytoluene (BHT), to prolong their shelf life (Gupta & Yadav, 2021). Nisin and natamycin are types of antibiotics that are frequently used to preserve various food products (Silva & Lidon, 2016). ...
A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices
Article
Full-text available
  • Dec 2024
Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safety and shelf life. Challenges such as strain selection, regulatory compliance, and consumer acceptance highlight the need for thorough screening and education for successful implementation. This review paper entails the use of traditional preservation methods as well as the importance of bio-preservatives for the preservation of different spices to enhance shelf life.
View
... Globally, 600 million people become infected, and 420,000 people die as a result of chemical and/or toxin contamination (Zhao and Talha, 2021). To prevent these contaminations, food producers generally use chemicals as preservatives that are detrimental to health (Gupta and Yadav, 2021). Recurring and excessive use of chemical preservatives leads to microbial resistance against chemicals (Mostafa et al., 2018). ...
Comparative nutrachemical analysis and antimicrobial activity of commonly eaten Ficus fruits in Bangladesh
Article
Full-text available
  • Dec 2024
Several Ficus species showed potential antimicrobial, antidiabetic, antioxidant, wound healing, anti-inflammatory, anticarcinogenic, antidiarrheal, and hepatoprotective properties. Hence, this study examined the nutrachemical composition, antioxidant, and antimicrobial activity of two commonly consumed Ficus fruits (Ficus racemosa and Ficus hispida), from southeast Bangladesh, considering the growing demand for natural food supplements and preservatives. Proximate analysis revealed that F. hispida had significantly higher moisture (85.73±0.75%), crude fiber (26.53±0.15%), and inorganic content (8.87±0.10%). Conversely, F. racemosa contained higher fat (9.30±0.02%) and carbohydrate (48.57±0.13%) levels, while protein content was similar between the two species. Mineral analysis revealed that F. racemosa was rich in sodium, potassium and copper whereas F. hispida had higher calcium, magnesium, phosphorus and iron; zinc content was comparable in both species. Phytochemical screening indicated the presence of tannins and alkaloids in both fruits, though saponins were highly present in F. racemosa but absent in F. hispida. The total phenol content (mg GAE/g) and flavonoid content (mg QE/g) were notably higher in F. racemosa (10.42±0.03 and 20.05±0.15, respectively) compared with F. hispida (5.74±0.06 and 15.97±0.75, respectively). Antioxidant capacity, measured by DPPH scavenging activity, was significantly stronger in F. racemosa (IC₅₀ = 16.80±1.08) than in F. hispida (IC₅₀ = 35.83±1.75). Multivariate analysis revealed a distinct separation between the two species based on principal components, highlighting F. racemosa as rich in antioxidants, while F. hispida had higher mineral content. However, extracts from both fruits showed no inhibition zones against foodborne pathogens, Staphylococcus aureus and Escherichia coli. These findings suggested that Ficus fruits may serve as natural sources of essential nutrients to address malnutrition and oxidative stress-related diseases.
View
... The food industry has historically relied on preservation techniques to improve the quality of food to eliminate food loss. Several chemical preservatives are used to preserve the shelf life and quality preservation; however, these chemicals are harmful to human health as well as the environment (Gupta and Yadav, 2021). Nowadays, the food industry is looking at innovative ways to increase food quality and consistency while using fewer chemicals in response to customer concerns about safe and healthy food (Alegre et al., 2013;Guimarães et al.,2020). ...
Enhancing Shelf-Life of Banana Fruit Using Fermented Cabbage Extract: Enhancing Shelf-Life of Banana Fruit
Article
Full-text available
  • Jun 2024
Biochemical changes along with microbial contamination may shorten the shelf life of post harvested fruits and vegetables. Generally, various physical and chemical treatments are being used to preserve the post harvested fruits. However, those treatments are hardly good for human health as well as the environment. Interestingly, lactic acid bacteria (LAB) produce antimicrobial peptides that are harmful to food spoilage bacteria and extend shelf life by killing them. Therefore, the present study is designed to investigate spontaneous fermentation by the autochthonous LAB in the cabbage leaves and the application of fermented cabbage extract to enhance the shelf-life of banana fruits. The result showed that the fermented cabbage extract was acidic (pH = 3.6 after 40 hours) in nature and increased its acidity over time. In 24 hours, 1 mgL-1 lactic acid was produced by LAB in cabbage leaves. In fermented cabbage extract, 3.85 mg per 100g vitamin-C was measured, antioxidant properties expressed by the DPPH and it was 3.02 mgml-1. Anthocyanin and flavonoids were present in cabbage extract but no tannin was observed. After 48h fermentation, the fermented cabbage extract was applied immediately to the harvested mature banana fruits. The brown surface of the banana was considered as an indicator before rotting. The brown surface in the control banana appeared on Day 7 after exposing to cabbage extract. On the other hand, such surface appeared on treated banana on Day 11. By Day 11, control banana group had already succumbed to rot. This result indicates that the treated banana took an additional 4 days to reach the state. Taken all together, it may be concluded that fermented cabbage extract possesses a promising role to extend the shelf life of banana fruits and to reduce the postharvest loss through eco-friendly natural approach without compromising quality and safety. J Bangladesh Agril Univ 22(2):241-248, 2024
View
View
A Review of Side Effects of Artificial Preservatives on the Human Health
Article
Full-text available
  • Jan 2025
Food is necessary for all living humans to survive. Numerous nutrients, including proteins, lipids, carbs, vitamins, and minerals, are found in food. An organism consumes and breaks down these nutrients to create energy needed to support development and preserve regular bodily functions. Food products can deteriorate due to microbiological, enzymatic, or chemical reactions to their surroundings. Preservatives extend the expiration of food and are also inserted into food goods to preserve quality; however, they may also have adverse side effects. Additionally, safety concerns are increasing as the need for cosmetics for teenagers and adults worldwide rises. This review article's primary topic is the adverse effects of some specific preservatives commonly used in food and cosmetics, such as [sodium benzoate, parabens, and sulfites], to preserve or enhance their quality.
View
View
Review on methods for preservation and natural preservatives for extending the food longevity
Article
Full-text available
  • Sep 2017
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 for food products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, lose their 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 methods and the natural preservatives that are suitable to be used for food preservation. Chemical Engineering Research Bulletin 19(2017) 145-153
View
View
Handbook of Food Preservation
Book
Full-text available
  • Jul 2007
Preface Food preservation is an action or a method of maintaining foods at a desired level of properties or nature for their maximum benefits. In general, each step of handling, processing, storage, and distribution affects the characteristics of food, which may be desirable or undesirable. Thus, understanding the effects of each preservation method and handling procedure on foods is critical in food processing. The first edition of this book was the first definitive source of information on food preservation. It was well received by readers and became a bestseller and was also translated into Spanish by Acribia, Spain, in 2003. Appreciation from scientists, academics, and industry professionals around the globe encouraged me to produce an updated version. This edition has been developed by expanding the previous one with the addition of new chapters and updating most of the chapters of the first edition. The 25 chapters in the first edition are now expanded to 44 chapters. The processing of food is no longer as simple or straightforward as in the past. It is now moving from an art to a highly interdisciplinary science. A number of new preservation techniques are being developed to satisfy current demands of economic preservation and consumer satisfaction in nutritional and sensory aspects, convenience, absence of preservatives, low demand of energy, and environmental safety. Better understanding and manipulation of these conventional and sophisticated preservation methods could help to develop high-quality, safe products by better control of the processes and efficient selection of ingredients. Food processing needs to use preservation techniques ranging from simple to sophisticated; thus, any food process must acquire requisite knowledge about the methods, the technology, and the science of mode of action. Keeping this in mind, this edition has been developed to discuss the fundamental and practical aspects of most of the food preservation methods important to practicing industrial and academic food scientists, technologists, and engineers. Innovative technology in preservation is being developed in the food industry that can extend shelf life; minimize risk; is environment friendly; or can improve functional, sensory, and nutritional properties. The large and ever-increasing number of food products and new preservation techniques available today creates a great demand for an up-to-date handbook of food preservation methods. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and dissects the exact mode or mechanisms involved in each preservation method by highlighting the effect of preservation methods on food properties. The first edition was divided into four parts. Part 1: Preservation of Fresh Food Products encompassed the overview of food preservation and postharvest handling of foods. Part 2: Conventional Food Preservation Methods presented comprehensive details on glass transition, water activity, drying, concentration, freezing, irradiation, modified atmosphere, hurdle technology, and the use of natural preservatives, antioxidants, pH, and nitrites. Part 3: Potential Food Preservation Methods detailed new and innovative preservation techniques, such as pulsed electric fields, ohmic heating, high-pressure treatment, edible coating, encapsulation, light, and sound. Part 4: Enhancing Food Preservation by Indirect Approach described areas that indirectly help food preservation by improving quality and safety. These areas are packaging and hazard analysis. The second edition is divided into five parts. The grouping of Parts 2 and 3 in the first edition could not be a clear approach since it was not easy to separate the conventional and the potential methods. In the second edition, a better rational approach is used for grouping. The basis of grouping is the mode of preservation method. Part 1: Preservation of Fresh Food Products encompasses the overview of food preservation and postharvest handling of foods, which includes physiology of fresh fruits and vegetables; handling and postharvest treatments of fruits and vegetables; and postharvest handling of grains and pulses, fish and seafood, red meat, milk; and also minimal processing of fruits and vegetables. This part can be read independently for those who want a basic background in postharvest technology for foods of plant and animal origin. It also gives valuable background information on the causes of food deterioration and classification of food preservation methods with the mode of their action. Part 2: Preservation Using Chemicals and Microbes presents comprehensive preservation methods based on additives of chemical or microbiological nature, including fermentation, antimicrobials, antioxidants, pH-lowering agents, and nitrides. Each chapter covers the mode of preservation actions and their applications in food products. Part 3: Preservation by Controlling of Water, Structure, and Atmosphere details preservation methods based on physical nature, including modified-atmosphere packaging; glass transition and state diagram; membrane technology; stickiness and caking; drying, including osmotic dehydration; water activity; surface treatment and edible coating; encapsulation and controlled release. Part 4: Preservation Using Heat and Energy describes preservation methods based on thermal and other forms of energy, including pasteurization, canning and sterilization, cooking and frying, freezing, freezing–melting (or freeze concentration), microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, magnetic field, and high pressure. In addition, chapters on hurdle technology (or combined methods) that uses a combination of preservation techniques are also included. Part 5: Enhancing Food Preservation by Indirect Approach presents the approaches that indirectly help food preservation by improving quality and safety. These techniques are packaging, hygienic design and sanitation, hazard analysis and critical control point (HACCP), good manufacturing practice (GMP), and commercial considerations of managing profit and quality. Packaging is an integral part of food preservation and it has very wide scope. In this edition, packaging techniques are presented in three chapters. This second edition will be an invaluable resource for practicing and research food technologists, engineers, and scientists, and a valuable text for upper-level undergraduate and graduate students in food, agriculture/biological science, and engineering. Writing a book is an endless process, so the editor would appreciate receiving new information and comments to assist in future compilations. I am confident that this edition will prove to be interesting, informative, and enlightening to readers.
View
ASSESSMENT OF MICROBIAL CONTAMINATION IN COMMERCIAL HERBAL ORAL MEDICINAL LIQUIDS
Article
Worldwide demand for therapeutic herbal and neutraceutical preparations has increased greatly in past few years. In India, like other pharmaceutical preparations, there is a need to put strict regulations over the microbial quality of such preparations since they are consumed internally and safety is of prime concern. In this work we have focused on assessing the microbial quality of few marketed herbal liquid oral preparations. These preparations were procured from retail pharmacy outlets and traditional medicine sales outlets in western Maharashtra (India). None of the test samples could comply with the safety limits prescribed by WHO. This fact certainly cannot be ignored, and thus there is an immense need to prescribe and follow stringent regulations regarding microbiological quality of such herbal preparations.
View
Food preservation by combined method
Article
  • Dec 1992
  • FOOD RES INT
Foods preserved by combined methods remain stable and safe even without refrigeration, and are high in sensory and nutritive properties due to the gentle processes applied. The concept is gaining ground in industrialized as well as in developing countries. Several topics will be discussed briefly: (1) water activity, (2) hurdle effect, (3) hurdle technology (4) shelf stable products, (5) intermediate moisture foods, and (6) perspectives.
View
View
Pediatric Drugs-A Review of Commercially Available Oral Formulations
Article
  • May 2008
Pediatric oral formulations can be quite scientifically challenging to develop and the prerequisites for both a measurable dosage form to administer based upon bodyweight, and also taste-masking are two of the challenges unique for pediatric oral formulations. The physicochemical and organoleptic properties of the active drug substance such as solubility, chemical stability, and taste along with the intended dose can determine which formulations are feasible to develop. Oral pediatric formulations are available in 17 different varieties and can be either a ready-to-use formulation such as a solution, syrup, suspension, tablet, scored tablet, chewable tablet, orally disintegrating tablet, or thin strip, or can also be a formulation that requires manipulation such as a powder for constitution to a suspension, tablet for constitution to a suspension, powder for constitution to a solution, drops for reconstitution to a suspension, concentrated solution for dilution, effervescent tablet, bulk oral granules, bulk oral powder, or solid in a capsule to mix with food or drink. Recently there has been an increase in pediatric formulation development inspired by increased regulatory incentives. The intent of this review is to educate the reader on the various types of formulations administered orally to pediatrics, the rationale in deciding which type of formulation to develop, the excipients used, development challenges, the in-use handling of oral pediatric formulations, and the regulatory incentives.
View
Basic Aspects Of Food Preservation By Hurdle Technology
  • Jan 2000
  • INT J FOOD MICROBIOL
  • 181-186
  • Xxi
  • L Leistner
xxi. Leistner L. 2000. Basic Aspects Of Food Preservation By Hurdle Technology. International Journal Of Food Microbiology,55(1):181-186.
Ottoboni A, Ottoboni F. 2004. The Food Guide Pyramid: Will The Defects Be Corrected
  • Jan 2017
  • 109-113
  • Mirza Sk
  • Asema Uk
  • Sayyad Sk
Mirza Sk, Asema Uk, Sayyad Sk. 2017. To Study The Harmfuleffects Of Food Preservatives On Human Health. Journal Ofmedicinal Chemistry And Drug Discovery, 2 (2): 610-616. Ottoboni A, Ottoboni F. 2004. The Food Guide Pyramid: Will The Defects Be Corrected. Journal American Of Physician xxiii. Surgeon 9(4):109-113.
Principles Andpractices Of Disinfection, Preservation And Sterilization. Third Edition
  • Jan 1999
  • 25-32
  • Russell Ad
  • Hugo Wb
  • Ayliffe Gaj
Russell Ad, Hugo Wb, Ayliffe Gaj. 1999. Principles Andpractices Of Disinfection, Preservation And Sterilization. Third Edition, 80-85 Blackwell Scientific Ltd., Oxford. Sabir Ms, Rajendra Cd, Amol S, Poournima Ss. 2016. A Review On: Preservatives Used In Pharmaceuticals And Impacts On Health. Pharmatutor, 4(5): 25-32.