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A mini review on food preservatives

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 International Journal of Natural Medicine and Health Sciences (IJNMS) 2023 Sep; 2 (4)

International Journal of Natural Medicine and Health Sciences

ISSN (Online):2790-2471 ISSN (Print): 2790-2463
Volume 2 (4) September 2023
Journal homepage: https://journals.iub.edu.pk/index.php/ijnms

Review
A mini review on food preservatives
Mussarat Jabeena*, Iqra Mutazaa, Ansa Madeeha Zafara, Noreen Aslama, Syed Ubaid Hassanb

aDepartment of Chemistry, The Government Sadiq College Women University Bahawalpur, Pakistan
bGovernment Degree College for boys, Ahmedpur, Pakistan

Abstract

Food additives are not recently discovered, humans used food additives from ancient times.
These food additives enhance the color and taste of food but also, kill harmful pathogens and
keep food safe for a long time. Ancient people used salting, smoking, jugging and many more
techniques to preserve food but in modern times, lifestyles changed, and people used advanced
techniques like ultra-sonication, vacuum packing, electro plasmolysis, bio preservation,
nanotechnology, etc. There are many natural compounds extracted from plants like caffeine,
anthocyanin, turmeric, saffron used as food additives. Similarly, many synthetic additives can
be used in food for example ampicillin, benzoic acid, tetrazine and many more. These synthetic
additives are more dangerous as compared to natural additives; therefore, many additives are
banned in the world. These additives are given E codes (European union numbers) and INS
(International numbering system of food), but E code is used more commonly and labelled on
Correspondence: all food items like chips, biscuit, pharmaceutics, cosmetics etc. In this review, we summarize
dr.mussaratjabeen@gmail.com some traditional and modern food preservation techniques and give some most commonly used
food additives with E codes.

Keywords: Food additive,

preservative, natural, synthetic,
colorant

Citation: Jabeen M, Mumtaz I, Zafar AM, Aslam N and Hassan SU. A mini review on food preservatives. IJNMS. 2023; 2 (4): 6-11.

6
International Journal of Natural Medicine and Health Sciences (IJNMS) Review
Introduction: Food is a basic need for all living organisms, Banking or Cooling: Banking is the oldest technique used in
gives energy and strength, promotes growth and maintains ancient Egypt to preserve meat. Food was preserved in deep
stability. Food is a complex mixture of carbohydrates, fat, holes’ diggers in the ground, the holes were lined inside with
protein, vitamins and minerals. Food Shelf-life of food is wood, weeds, straws or leaves to make a barrier between the
limited due to chemicals, environmental and microbial effects food and the ground. The low temperature of the ground helps
that cause the decomposition or oxidation of food. To to eliminate the growth of microorganisms [9].
improve food’s shelf-life several natural or synthetic Smoking: Initially, smoking was used to preserve food and
chemicals are used known as preservatives, are added during enhance its flavor and aroma. Meat or fish are sometimes
the process of food storage and transportation. These are dipped in salt solution and hung near the fire, where fire
added to fruits, vegetables, cosmetics, prepared food and slowly evaporates water, kills microorganisms, stops
pharmaceutics to increase their life by delaying degradation chemical reactions and preserves food. Rather, this technique
caused by microbes, enzymes, additives as well as chemicals was used to enhance the aroma of green chili, lemon, carrots,
used. Synthetic preservative additives are commonly used in olives and tomato [10].
food. However, in recent years, synthetic preservatives are Canning: Canning was first time introduced in the 1790s that
not preferred by consumers due to adverse side effects. involve the heating and cooling of food in jars or cans.
Therefore, the use of natural preservatives is increasing day- Heating kills the microorganisms while cooling seals the cans
by-day. Food preservation has been used since ancient times by creating a vacuum to prevent the growth of
but is a common, well-known and widely used technique microorganisms [11].
nowadays. Sun drying is the oldest technique that was used Freezing: In the area where the temperature was very low,
for food preservation, especially for meat and fruits. Around the freezing technique was used to preserve the food items.
5000 BC Babylonians used vinegar for food preservation Low temperature blocks the growth of microorganisms by
while ancient Egyptians used salt for fish and meat decreasing the chemical and enzymatic reactions of food [12].
preservation. Honey was used to preserve food by the early Fermenting: Fermentation was used around 10,000 BEC for
Greeks and Romans. Netherlands people used fire in large milk from sheep, camel, cows and goats to form yogurt. This
chimneys for food preservation. Indian used pickling and fermentation process protects food from spoilage and kills
boiling techniques for meat, cucumber, eggs, fish, fruits and harmful pathogens. During fermentation small amount of acid
vegetable preservation. These techniques were modified with or alcohol was produced that increased the nutritional value
time like in ancient days’ sun radiations were used for drying of food [13,14]. Currently, this technique is used for cheese
but now we use ovens and dryers, similarly, fermentation, production.
freezing, canning and curing are the old techniques with Jugging or Potting: Jugging was the most common method
modifications [1]. Today, for food preservation a lot of till the 20th century for meat, fish, animals, and pork. Food
techniques are used traditionally as well as modern was stored in sealed earthenware jugs that absorb water, the
techniques. These techniques are summarized for better jug was filled with brine, red wine, or animal blood. Due to
understanding. low temperatures and lack of oxygen the food can easily be
Traditional or Old Techniques: Each culture preserves food stored for many months [15,16].
using basic local or traditional techniques. Some widely used Modern techniques for food preservation: In recent years,
traditional techniques are listed below. many preservation techniques were developed by
Boiling: Boiling is the oldest traditional technique for food modification of traditional techniques to kill pathogens,
preservation. Liquids boil that kills all microorganisms and prevent enzymatic and chemical activities. Such techniques
blocks enzymatic activities present in them [2]. were developed which enhance the flavor and color without
Drying or dehydration: Drying in sunlight is one of the losing the original shape. Some of the commonly used
oldest techniques for meat, fish, grains, plants and vegetables. techniques are listed here.
Sunlight kills the insects, evaporates water and removes Pasteurization: The basic principle of pasteurization is
moisture to stop the growth of microorganisms [3,4]. heating to kill microorganisms, bacteria, yeast and molds but
Salting: Salting reduced the water content, dehydrates the here food is heated below 100oC and immediately cooled at
food and is the most common technique used for meat, fish or 4oC. This process is widely used nowadays for milk,
foods containing high contents of water [5]. vegetables, nuts, juices, eggs and baby foods [1,17].
Sugaring or crystallization: Sugaring is not only used as a Pasteurization was first time introduced by Louis Pasteur in
food preservative but also to enhance flavor and texture. 1862 for preserving beer and wine [18,19]. The efficiency of this
Fruits like apples, peaches, apricots, blueberries, and citrus technique increases with an increase in temperature, high
foods are preserved by dipping them in concentrated sugar temperature is used to preserve milk, juices, vegetables and
solution or fruit syrup. Sugar provides hypertonic media and shakes but extra heat can damage food, therefore it is
draws water from microorganisms. Honey and table sugar are classified into different methods like ultrahigh temperature
the most common dehydrating reagents while jam and jellies (UHT) and high-temperature short time (HTST).
are most common examples [6]. Vacuum packing: Vacuum packing is the modified version
Pickling: The process in which food is preserved in a highly of jugging. Food is stored in tight air bags or jars where a
acidic solution like vinegar is known as pickling. This method vacuum is created by removing air before sealing. This
is commonly used for vegetables like olives, garlic, mango, technique is used to store potato chips, nuts, canned foods and
carrot, green chili, onion, lemon, seafood, eggs and animal packet foods. Food items can be stored easily for up to 24
products. The acidic solution stores the food for several years months or more without damaging food quality [20].
and enhances the taste, color and texture of food. Instead of Pulsed Electric Field Technology or Electroplasolysis: It is
vinegar, salt solution, alcohol, beer and wine can also be used a non-thermal preservation technique used for juices, milk,
for pickling but these cause a sour taste [7,8]. vegetables, olives, smoothie, wine, potatoes, liquid foods, and
7
International Journal of Natural Medicine and Health Sciences (IJNMS) Review
semi-solid foods since 1975. In this technique, short electric Natural Sweetener: From the ancient times humans used
pulses are used for microbial inactivation [1,21]. several substances to enhance the sweetness of food or to give
High pressure freezing: High pressure freezing (HPF) is a sweet effect like sugar, honey, cyclamates, cyclamic acid,
supposed to be a better method for food preservation on a aspartame and acesulfame K [42-44].
large scale especially used in food industries and was Synthetic Food Additives: The substances that are not
introduced in 1985. Conventional freezing leads large-sized extracted but can be prepared by chemical reaction or
ice crystals to slow the freezing rate and sometimes cause enzymatic reaction for food preservation or enhancing flavor
degradation but freezing at very high pressure prevents and color are known as synthetic additives e.g., ammonium
degradation by the formation of small-sized ice crystals. The bicarbonate, ascorbic acid, ammonium ferric citrate, amylase,
food item freezes until pressure is released, and food comes benzoate, sorbet, etc., [45]. These cause hazardous effects as
to its original form, texture and flavor without damaging its compared to natural additives. Currently, special codes (E
structure [22,23] numbers) are given to these additives. Likewise, natural
Ultrasonication: Ultrasonication is a non-thermal, very additives, are also classified into:
effective and eco-friendly technique, used to preserve food at Synthetic antimicrobial: Antimicrobial agents are the
very high scale. Ultrasound waves create an antimicrobial compounds that kills or inhibit the growth of microorganisms
effect in food that inactivate microorganisms and enzyme and like bacteria, fungi and algae such as quinolones,
also prevent food from degrading [24-26] sulphonamides, ampicillin, benzoic acid, carbazoles,
Ozone treatment: Since 1997, gaseous ozone sanitize and azithromycine, miconazole etc., [46].
preserve all kinds of vegetables while liquid ozone is used to Synthetic Colorant: Synthetic food color or food colorant is
disinfect and increase shelf life of food items [27]. the substance, pigment or dye that adds or enhances color to
Nanotechnology: Nanotechnology eliminates toxin foods and drinks like tetrazine, Patent blue, Brilliant blue,
chemicals, improves food taste, increases shelf life, detects Brilliant black, Indigo carmine etc. [47,48].
bacteria at the packing stage and enhances food color without Synthetic Antioxidant: Synthetic antioxidants are the
damaging food [28-30]. chemical substances used in food items and pharmaceuticals
Bio preservation: Bio preservation is the modern technique to prevent or delayed oxidation e.g., t-butylhydroquinone,
used to preserve food and increase its shelf life by using propyl gallate, butylated hydroxyanisole, butylated
natural or controlled micro bacteria like lactic acid bacteria hydroxytoluene etc., [37,49].
(LAB), yeast and bacteriophages that inhibit food spoilage Synthetic Preservative: Synthetic or artificial preservatives
[31]
. Lactic acid bacteria usually produced polycyclic are chemical compounds that improve appearance or texture
antibacterial peptides called nisin that inhibit and prevent food from spoilage but have some bad effects or
microorganism’s growth whereas, bacteriophages are the side effects on health like benzoates, sorbates and propionate
[50]
phages or viruses that attack DNA and block the growth of . Worldwide, more than 10,000 food additives are used
microorganisms [31,32]. today in different food items. These additives are numbered
Food Additives: Today a large number of chemicals are according to the International Numbering System (INS) or
added as food preservatives that inhibit the growth of European union number (E codes). Some common food
microorganisms, reduced oxidation, enhance flavor and additives are listed below in Table 1 with their codes.
aroma like sodium nitrate, sodium benzoate, potassium Harmful effects of preservatives: Some harmful effects of
hydrogen sulfite etc. Such chemicals are called artificial food chemicals that are used for the preservation of food are given
additives. These are used in all kinds of food from potato in Table 2.
chips to canned food or restaurant foods. Some of these Conclusion: Today, food additives are most commonly used
naturally exist while a large number of additives can be due to their availability and applications. These food additives
synthesized in labs. These are classified as natural and can be divided into natural (extracted from plants) or
synthetic preservatives. synthetic (synthesized in labs). Both natural and synthetic
Natural Food Additives: Food products are contaminated additives are further classified into colorant (enhance color),
and spoiled due to pathogens or chemical reactions. In nature, sweeteners (give sweet effect), anti-microbial (reduce
many natural chemicals or substances are obtained from microbial activity) and preservative (keep food for long time).
plants or animals to unspoiled food, these are known as Among these, food preservatives are most commonly used
natural preservatives. These are added to food to enhance because these can increase the shelf life of food and keep food
flavor therefore known as natural additives like sugar, salt, for a long time without degradation. Synthetic food
vinegar, honey, Guar gum, agar, caffeine, etc., [33,34]. These preservatives are commonly used but have more side effects
can be categorized into as compared to natural ones. Food additives are given unique
Natural food Colorant: The natural substances used to numbers called E codes according to the European union,
enhance color of food items like beta-carotene, anthocyanin, written on every food item.
turmeric, saffron, paprika etc., [35,36]. References
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International Journal of Natural Medicine and Health Sciences (IJNMS) Review
Table 1. Common Food Additives
Category Common E number Mainly used
Substance
(Color)
Natural Colorant Carotene E160 Soybean products, dairy products, dried vegetables, frozen drinks and
(Yellow to red) processed fruits
Anthocyanins E163 Frozen products, jams, soft drinks, sugar confectionaries and jellies
(Red to blue)
Curcumin E100 Confectionery, beverages and sauces
(yellow)
Canthaxanthin E161g Carbonated drinks, tanning pills, sauces, fruit spreads, syrups and candies
Chlorophyll E140 Used in vegetables to enhance green color
(green)
Caramel E150 Sweets, bread, drinks, cake, biscuit
(brown)
Betanin E162 Soups,
(red/purple)
Synthetic Colorant Tartrazine E102 Mustard yogurt, soups, marmalade, sauces, Jelly, ice creams, jam, ice lollies,
(yellow/orange) soft drinks, marzipan, sweet and chewing gums
Quinoline yellow E104 Beverage products, cold fruits, cheese sauces, ice creams, bread, cake and
(Greenish yellow) chocolate
Sunset yellow E110 Beverage products, jam, compound condiments, dairy products, desserts, coca
(yellow) products and starch
Carmoisine E122 Ice cream, beverage, sandwich, wine, bayberry, candy, and Greenplum
(red/purple)
Amaranth E123 Meat, patties
(red)
Ponceau 4R E124 Yogurt, beverage, ice cream, wine, soya drink, soda, pastry and candy
(red)
Erythrosine E127 Sweets, chocolates, sprinkles, edible goods, gels, jams, jellies, cake
(pink/red)
Red 2G E128 Confectionary & meat products
(red)
Indigo carmine E132 Ice creams, coatings, confectionary
(blue)
Brilliant Blue E133 Candies, cotton candy, ice creams, ice pops, icings, soft drinks
(blue/green)
Green S E142 Green vegetables, mint, lime and lemon juice, green sauce
(green)
Black PN E151 used for darkening fruit juices and sauces
(black)
Brown FK E154 Used in smoked fish
(brown)
Natural sweeteners Sorbitol E420 Beverages, dairy products, baked products, jams, wet floor products and
soybean products
Mannitol E421 Chewing gum, candy
Thaumatin E957 Canned meat, candied fruit, biscuits and candy
Stevioside E960 Tea products, flavored fermented milk, flavored syrup, candy, canned fruits
and condiments
Maltitol, maltitol syrup LE965 Soybean products, processed fruits and frozen surimi products
Lactitol E966 Spices, dairy products
Xylitol E967 Vegetables, dairy products, processed fruits, tea products, starch products,
alcoholic drinks and seasonings
Artificial Aspartame E951 Starch desserts, dairy products, vegetables, cereals and frozen fruits
sweetener Cyclamate E952 Instant noodles, canned fruits, mixed wines, jams, food and condiments
Saccharin and its salts E954 Dried fruits, frozen drinks, cooked beans, dehydrated mangoes, cold fruits,
and dried figs
Sucralose E955 Baked products, prepared daily products, coarse cereal products and jams
Neotame E961 Start desserts, dairy products, cereals, frozen fruits and vegetables
Emulsifiers, stabilizers, Polyglycerol esters E475 Chocolate, soymilk drinks, toffee, ice cream, cakes, spreads and bread
thickeners Karaya Gum 416
Sorbitan esters E491 & Drinks, milk, dried yeast, ice creams, soya products, brads, biscuits and cakes
E495
Polyoxyethane (8) Stearate 430 instant noodles
Polyoxyethane (40) Stearate 431 Puddings, bakery products
Sodium alginic acid E400 Freezing drinks, milk products, margarine and cheese
Agar E406 Maya knees, ice cream, slot dressing, low-fat spreads and dairy products
Pectin E440 Yogurt, jam, sauce, Jelly, cheese and candy
Gellan gum E418 Bread, pudding, jam products, sugar, dairy products, drinks, sugar drinks, jam
products, Jelly and bread pudding
Sorbitan Monostearate 491 Cream, chocolate, margarine, dairy spreads
Sorbitan Tristearate 492 Chocolate, cocoa butter
Sorbitan Monolaurate 493 Toothpaste, butter, margarine
Flavor enhancers Monosodium glutamate E621 Jelly, soup, puffed food, sausage, canned food, fish cake and chili sauce
Dimethylpolysiloxane E900 Chew gum, chocolate, cooking oil
Calcium Glutamate E623 Soups, salads, sauces,

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International Journal of Natural Medicine and Health Sciences (IJNMS) Review
Sodium Guanylate E624 Potato chips, snakes, tinned vegetables, instant noodles, rice, meat
Guanylic acid E626 Food condiments, meat, ham, soy sauce and bacon
Flavor enhancers Maltol E636 Bread, cake, ice creams, candy
Sodium5-Ribonucleotide E635 Snakes, chips, crackers, soup, noodles
Sodium Inosinate E631 Fish, soup, sauces, sea food
Ethyl Maltol E637 Wine, ice cream, candy, chocolate, cooked fruit, caramelized sugar
Glazing agents Carnauba wax E903 Broth sauce, candy, fruit juice, dried food, sugar products, baked goods and
marshmallows
Beeswax E901 Prevent water loss from fruits and vegetables
Shellac E904 Wafer biscuits, apple, chocolate, orange, roasted coffee and come sugar base
Natural preservative Nisin E234 soy sauce, meat, Tea, dairy products, coffee beverage, vegetable protein
products and canned goods
Natamycin E235 raw, yogurt and cheese
Potassium nitrite E249 Meat and sausages
Lysozyme E1105 Fish products, cheese, meat, drink and baby food
Artificial Sorbic acid and potassium E200 &
Equity products, dairy products, cooked meat products, soybean products and
preservative sorbate E202 processed vegetables
Ethyl-p-hydroxyl-benzoates E214 Carbonated drinks jam and sauce products
Sodium nitrite E250 Buffered foods, soybean products, pastry, meat products and aquatic products
Table 02. Harmful effects of some additives
Additive Harmful effects
Colorant Cause cancer
E102, 104, 110, 122, 124, 129
Sulfites It causes allergies, palpitations, headaches and even cancer
Nitrates and Nitrites It is responsible for causing stomach cancer. When used in meat products as a curing agent it is
converted into nitric acid which is harmful to health
Benzoates It caused skin rashes, asthma and allergies
Sorbates/sorbic acid It caused contact dermatitis and allergies in the urticaria
Acetic acid and acetates No side effects
diphenyl (E230), Irritates the nose and eyes, vomiting, nausea add skin allergies
orthophenylphenol (E231) and the sodium salt of It is carcinogenic in high doses. It costs irritation of nose and eyes, vomiting, skin infection
the latter (E232)
Lysozyme (E1105) It only shows side effect people having an allergy to egg white
Sodium nitrite It causes cancer in lab animals
Sodium benzoate it is responsible for causing hyperactivity

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