With the evolutionary changes, the food processors have being looking at using salt, plants and there extracts as potential means to food preservation in the form of natural preservative.
Here are best potential natural alternatives to some chemical preservatives.
Australian Kakadu Plum
Edible fruit such as the kakadu plum are making way into the seafood industry. Kakadu plums can improve shelf life and help retain the color of shrimp. Australian researchers has demonstrated that kakadu plum produces a shelf life of 21 days.
As a replacement of synthetic antioxidants (such as E320), studies are demonstrating the potential of plant extracts, such as rosemary, to act as free radical scavengers and prevent oil and fats from going rancid. It can be use to preserve meat products, snack foods, biscuits, cakes and confectionary products.
Salt is the most oldest and effective natural preservative. It can preserve meat, fish and vegetables. Brine prepare with salt and water is use to preserve meat.
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Pickling, which is the process of preserving vegetables with vinegar, allows fresh vegetables, fruits and even eggs to last serval months. For instance vinegar along with culture celery juice and cherry powder can be use to preserve smoke turkey breast.
In a study published in 2010, when compared to dill, parsley and green pepper, cayenne pepper showed the strongest antimicrobial activity against yeast, mold and other bacteria on kareishcheese. Chilli peppers have even been propose as an alternative to chemical preservatives in the food indusrty. For instance, chile pepper along with garlic powder and other spices can be preserve RTC pasta.
Natanycin, a natural mold inhibitor. It is use to preserve cream cheese, cottage cheeses, sour cream, yogurt and other dairy products.
One of the earliest plant antimicrobial agents described is the liquid extracts and vapors of garlic. It can also be add to soups, sauces and pasta as preservative.
Thyme extracts is another natural preservative that can be use for food preservation. It can be extend the shelf life of raw meat that is prone to unsaturated fatty acid lipid oxidation. It can also be added to instant soups as a flavoring agent and a natural preservative.
Oregano the primary component in oregano that is responsible for its antimicrobial activity is carvocrol. The rancidity of meat products may be lowered by adding oregano oil. It can be also be added to instant soups and sauces as a natural preservative.