Evaluation of some artificial food preservatives and natural plant extracts as antimicrobial agents for safety
Jianrong Shi, Jian‐Hong Xu, Xin Liu, Amira A. Goda, S. Salem, Mohamed M. Deabes, Mohamed Ibrahim, Khayria Naguib, Sherif R. Mohamed
Abstract
Numerous studies have found that some food preservatives are hazardous to human health and can lead to cancer in the long run. Plant extracts are becoming increasingly popular and garnering the attention of researchers due to their important antibacterial and antioxidant components. In this review, we will focus on some chemical preservatives, the potential health risks of nitrate and nitrite, sodium benzoate, and potassium sorbate in food processing. Natural plant extracts are also discussed as antimicrobials and antioxidants, as well as their potent roles as medicinal plants and antimicrobial agents that can be employed to reduce the percentage of food preservatives. Data reveals that synthetic chemicals in food additives can promote obesity, cancer, asthma, and heart problems. Natural plant extracts have antibacterial and antioxidant characteristics, making them a partially viable alternative to synthetic preservatives. Bioactive compounds, agro-industrial processes, and green processing technologies that are environmentally friendly are important for improving food products.