What Are Food Preservatives and How Do They Work?

January 9, 2025

Food preservatives are added to food to prevent spoilage caused by microorganisms and increasethe shelf life of the food. Generally antimicrobial agents, work mainly by inhibiting the growth of microorganisms in food thereby preventing food borne illness and preserve the safety of food. Natural food preservatives and chemical food preservatives both serve as essential guardians of food safety, providing an important contrast to food without preservatives in terms of shelf life and stability.

List of Preservatives in Food and How Do They Work

Sodium Benzoate Preservative

Benzoic acid, being a wide-spectrum antimicrobial is highly effective against yeasts, molds, and such bacteria which are sensitive to it including the ones having a pH circa 4.5 or less. Sodium benzoate or (NaC₇H₅O₂) is a sodium salt of benzoic acid and it dissolves very well in water and works as an inhibitor or inhibitor against microorganisms such as bacteria, molds, and yeasts. It is a staple in the food preservatives list.

Mechanism of Action of Sodium Benzoate in Food Preservation

Benzoic acid Preservatives work by their undissociated molecules. Benzoic acid is lipophilic undissociated, as such it can pass through cell membranes and enter the cells of the microorganisms. It is a factor that interferes inside a microbial cell membrane, making it difficult for the amnionic acids and acidifies the internal environment. It prevents the respiratory enzymes from working, a process that implements its preservative features.

Using Sodium Benzoate

Acidic foods like soy sauce, soft drinks, fruit and vegetable juices, jams, and preserved fruits tend to use sodium benzoate. They are relatively inexpensive, have low acute toxicity, are stable in air, and find wide application in food preservation supplies.

Further reading： What is Sodium Benzoate Used for?

Potassium Sorbate Preservative

Potassium sorbate is the potassium salt of the food-grade preservative, sorbic acid with the chemical formula C₆H₇KO₂, which is naturally occurring in many fruits.

Mechanism of Action of Potassium Sorbate in Food Preservation

Potassium sorbate primarily works by reducing the pH within the cells of microbial organisms until they are arrested, forced to stop their metabolism and even killed via stopping their metabolism. Water bound in the food is drawn into binding and reduces water activity further inhibiting microbial growth.

Using Potassium Sorbate

Potassium sorbate is one of the least toxic food preservatives used in jams and jellies, soft candies, dairy products, and meat products and beverages. It kills mold and yeast in jams and jellies, halts spoilage in dairy products, and inhibits microbial decay and darkening of meat products.

Calcium Propionate Preservative

The ingredient calcium propionate is a white crystalline, or granular, powder with a tendency to absorb moisture. We know that it is easily soluble in water and plays an important role in food preservation.

Mechanism of Action of Calcium Propionate in Food Preservation

Under acidic conditions, calcium propionate releases free propionic acid and is an acid-type preservative. This acid is an acid that inhibits the growth of molds, Gram-negative bacteria, and aerobic spore-forming bacteria and impedes aflatoxin production. It is considered safe for human and animal use, being a major ingredient in food additives to meat and baked goods.

Further reading： How Does Calcium Propionate Preservative Work?

Using Calcium Propionate

Calcium propionate is also used in food applications such as baked goods, such as bread and cakes, to help prevent mold growth. It is also used in dairy and meat products to inhibit the growth of microorganisms thereby ensuring a robust method to help preserve foods.

Calcium Acetate Preservative

The food preservative calcium acetate is a colorless crystal or white powder, (Ca(C₂H₃O₂)₂). It mainly works by reducing food pH, and release of acetic acid, making the environment unsuitable for microorganisms.

Using Calcium Acetate

Calcium acetate is commonly used in:

Baked Goods: It is used to prevent the growth of mold due to its ability to expand shelf life.
Dairy Products: It adjusts pH and stabilizes.
Meat Products: Prevents microbial growth.
Beverages: It also forms an acidic ingredient used as a buffer, flavoring agent, and preservative.

Advantages

Broad-spectrum antimicrobial: Does an excellent job at preventing the spoiling of food.
High safety: Consuming it is safe.
Flavor enhancement: There is the prospect that the palatability of foods improves.

Disadvantages

Usage restrictions: It limits the use of its effects on pH on some foods.

Natamycin Preservative

Specifically, natamycin, a natural antifungal compound that is derived from Streptomyces bacteria, is showing particular effectiveness against Gram-positive bacteria. It is often referred to as a natural food preservative as it has been found to produce very good antifungal effects.

Using Natamycin

Funghi and others that are used frequently are dairy products and the canned foods prefer to use natamycin. It just slightly adds small quantities, efficiently conserves shelf life, and counteracts bacterial pollution. They use it as one of the safest preservative examples for food processing services.

Lactococcin Preservative

Lactococcin is a peptide compound extracted from the Lactococcus lactis that has the ability to rage most Gram-positive bacteria and is highly efficient against spore-forming microorganisms. If it is taken orally there is no harm to normal gut flora, this is because it is safe and non-toxic.

Using Lactococcin

Numerous goods include this preservative, such as:

Dairy Products
Meat Products
Beverages
Baked Goods
Seafood
Canned Goods

How to Choose Food Preservatives?

Food preservatives are now an indispensable part of our day-to-day lives. Adequate and responsible use of chemicals by them plays an important role in food preservation and safety, to keep freshness in the food and to add to the shelf life. Certain preservatives have unique benefits and are offered based on what type of food and its preservation needs.

In acidic foods, sodium benzoate and potassium sorbate are used; for instance, Calcium propionate and calcium acetate in baked products and Natamycin and lactococcin in some specialty products, all of these food additives are meant to add quality and safety to the food. Nevertheless, these preservatives do have their right application, benefits and disadvantages, and the possibility of health effects.

Conclusion

With the development of technology and increased consciousness of food safety, the future is toward improving the safety, efficiency, and environment-friendly of food preservatives. So, what is the best way to preserve food? Preserving food by the rational use of such preservatives enables us to eat good food that is safe and in peace. If you get to comprehend the ways antioxidants work as food preservatives, then you will want to agree that nothing can hinder science and technology. But food preservation supplies can assist us to go forward as the world needs new and improved food quality.