A mini review on food preservatives

Authors

  • Mussarat Jabeen Government Sadiq College Women University Bahawalpur
  • Iqra Murtaza Government Sadiq College Women University Bahawalpur
  • Ansa Madeeha Zafar Government Sadiq College Women University Bahawalpur
  • Noreen Aslam Government Sadiq College Women University Bahawalpur
  • Syed Ubaid Hassan Government 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
all food items like chips, biscuit, pharmaceutics, cosmetics etc. In this review, we summarize
some traditional and modern food preservation techniques and give some most commonly used
food additives with E codes.

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Published

2023-09-30

How to Cite

Jabeen, M., Murtaza, I., Zafar, A. M., Aslam, N., & Ubaid Hassan, S. (2023). A mini review on food preservatives. International Journal of Natural Medicine and Health Sciences, 2(4), 6–11. Retrieved from https://journals.iub.edu.pk/index.php/ijnms/article/view/1285

Issue

Vol. 2 No. 4 (2023): International Journal of Natural Medicine and Health Sciences

Section

Articles

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Copyright (c) 2023 International Journal of Natural Medicine and Health Sciences

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