Application of natural preservatives in functional foods

Abstract

The use of natural preservatives has a long history, dating back centuries when traditional medicine relied on plant-based and other natural compounds to enhance food stability and safety. Herbs, spices, and specific plant extracts have been well-documented for their antimicrobial and antioxidant properties. These natural ingredients play a crucial role in reducing spoilage and extending the shelf life of food products. Recent advancements in scientific research have rekindled interest in natural bioactive compounds as viable alternatives to synthetic preservatives. This review seeks to delve into the importance of natural compounds in the development of functional foods, classifying them into four principal categories: botanical preservatives with two subgroups—plant-based preservatives and hydrocolloid-based preservatives; marine-derived preservatives; in-situ-produced preservatives; and the potential toxic effects associated with specific natural preservatives. The functional mechanisms of these natural preservatives encompass the inhibition of microbial growth, metal ion chelation, enzymatic inhibition, and structural modifications of food components. Although natural preservatives provide significant benefits concerning food preservation and safety, it is vital to consider the possibility of toxicity at elevated dosages. Certain bioactive compounds may exhibit cytotoxic or hepatotoxic effects when ingested in excessive quantities. This review emphasizes the necessity of achieving a balance between efficacy and safety, offering valuable insights for the optimization of natural preservatives in functional foods. A thorough understanding of these considerations will contribute to the continued advancement of safer and more effective natural preservatives, thereby promoting sustainable food production practices.