Abstract
The use of preservatives in food stuffs and beverages is essential in order to prevent spoilage due to microbial growth or undesirable chemical changes. However, the use of synthetic additives has been associated with various health problems. Therefore, consumers have turned suspicious and obverted towards ingredients from natural sources. This tendency has driven food industry in further search and development of “natural preservatives”, to extend the shelf life of its products and maintain their safety. This report is focused on the current status of the natural derived preservatives and potential use of propolis, thyme and rosemary as sources for the development of effective preservatives.
Highlights
Preservatives are constituents that originate from a natural or synthetic source
The results showed that in fortified cheeses, the use of essential oil provoked the total inhibition of Clostridium spp. without affecting the growth of lactic acid bacteria
Concentration of 4 wt% of propolis extract showed more than 50% inhibition against all tested microorganisms [31]
Summary
Preservatives are constituents that originate from a natural or synthetic source. Their addition to products, such as food stuffs and pharmaceuticals, targets in prevention of spoilage, which steams from microbial development or undesirable changes at molecular level. A preservative, in order to be entirely suitable, should have particular properties. At first, it must not be harmful for the consumers’ health under normal conditions. Preservatives should not decompose after consumption into toxic substances. At this point, it has to be mentioned that the methods of manufacture should be appropriate, due to inconsiderate and inadequate practices leading from the preservative’s usage. A final necessary property of a preservative in order to be utterly appropriate for use is identification and quantification that simplifies quality control of the food that contains the preservative [1]
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