What are the types of natural preservatives?

Natural preservatives, also known as natural organic preservatives, are substances with antibacterial effects that are secreted by organisms or exist in the body and are artificially extracted or processed to become food preservatives. These preservatives are natural substances, some of which are components of food, so they are non-toxic to humans and can enhance the flavor quality of food, so they are a promising class of food preservatives. Such as alcohol, organic acids, chitin, and chitosan, some bacteria secretion of antibacterial agents can play a certain role in preserving food. The following is a detailed introduction to the types of natural preservatives.

 

Here is ten content list:

l Sperm Protein

l Propolis

l Chitosan

 

Sperm Protein

Spermoprotein is a small and simple strongly basic protein with high arginine found in fish sperm cells. Fish sperm protein shows strong antibacterial ability in neutral and alkaline media and has high thermal stability, and is still active when heated for 1.5h at 210 ℃, and has a wide range of antibacterial and food preservatives. It has a strong inhibitory effect on Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, Bacillus coagulans, Lactobacillus embryo, Lactobacillus casei, Streptococcus faecalis, etc., but the inhibitory effect on Gram-negative bacteria is not obvious. It was found that fisetin could interact with certain proteins in cell membranes involved in nutrient transport or biosynthetic systems, impairing the function of these proteins, which in turn inhibited cell metabolism and caused cell death. The antibacterial effect of fisetin is even more pronounced in neutral and alkaline media. It is widely used in the preservation of bread, cakes, dish products (seasoned dishes), aquatic products, bean paste fillings, seasonings, etc.

 

Propolis

Studies have shown that propolis contains a large number of activities also causes, because of its strong antioxidant properties, it can be used as a natural antioxidant for fats and other foods; propolis polyphenolic compounds have the effect of inhibiting and killing bacteria, and after degradation, its end product is benzoic acid, which is a natural preservative; propolis can also be used as a natural food additive to improve the taste and color of food; used as a food function enhancer to enhance In recent years, research has also found that propolis is not only widely used in food, but also has strong health care value. Propolis can be made into natural chewing gum after special processing. The active ingredients in it can clean teeth and protect teeth, and can prevent the formation of dental caries, and can gradually eliminate tartar.

 

Chitosan

Chitosan also called chitin, is a polysaccharide substance made from deacetylated chitin of crabs, shrimps, and insects, which has a strong inhibitory effect on E. coli, Bacillus commons, Bacillus subtilis, and Staphylococcus aureus without affecting the flavor of food. It is widely used in preserving pickled foods, raw noodles, rice, bean paste filling, seasoning liquid, strawberry, etc. In recent years, many research reports on chitosan and the preparation and application of chitosan derivatives have been published in relevant domestic and international journals. With the research workers' in-depth study on chitosan, its application is bound to become more and more extensive.

 

Natural preservatives have advantages that synthetic preservatives cannot match, such as strong antibacterial properties, safe and non-toxic, good water solubility, good thermal stability, and a wide range of action.

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