Natural Preservatives and Antioxidants From Agriculture: Next Generation Alternatives

Abstract

This paper highlights the growing shift from synthetic to natural preservatives in food systems, driven by consumer demand for safer and more sustainable alternatives. Natural antioxidants and antimicrobials—rich in diverse bioactive compounds—offer enhanced efficacy, especially when used synergistically or with advanced delivery technologies such as encapsulation and non‐thermal processing. These strategies collectively improve food stability, extend shelf life, and contribute to clean‐label product development.