Allicin – A Natural Preservative
Garlic contains a compound called allicin, which has strong inhibitory and antibacterial properties against certain harmful intestinal bacteria such as dysentery bacilli and common food spoilage fungi. This makes it an effective natural preservative. Research conducted by Ma Muying from Shenzhen Education College showed that garlic aqueous solution can inhibit various fungi, yeasts, and other microorganisms commonly found in spoiled foods. The antimicrobial effect is comparable to chemical preservatives like sodium benzoate and potassium sorbate. However, the antibacterial activity of raw garlic cloves is relatively weak, while the stems and leaves show stronger effects. Allicin is sensitive to high temperatures, so its use in preservation is typically done at lower temperatures (around 85°C). The optimal pH for allicin is around 4, making it ideal for preserving acidic foods.
Natural Preservative – Essential Oils
Essential oils extracted from the roots, bark, seeds, or fruits of tropical aromatic plants have long been used as natural preservatives. In recent years, there has been growing interest in their application in food preservation. For example, clove oil, mainly composed of eugenol, also contains small amounts of other compounds. Studies by Wu Chuanmao and others demonstrated that clove oil exhibits broad-spectrum antibacterial activity against bacteria like Staphylococcus aureus, Escherichia coli, and fungi such as Aspergillus. It remains stable even when heated up to 100°C, with a particular strength in inhibiting fungal growth. Another example is Litsea cubeba oil, derived from the fruit, bark, and leaves of the plant. It contains citric acid and methyl heptene, and research by Yu Bo showed that it has strong antibacterial effects on most molds, even outperforming sodium benzoate in some cases.
Natural Preservative – Tea Polyphenols
Tea polyphenols are known for their numerous health benefits, including scavenging free radicals, improving blood vessel function, lowering blood pressure, and preventing spikes in blood sugar. They also help in the absorption of vitamins and offer protection against cancer, oxidation, and radiation. Beyond their health benefits, tea polyphenols are effective in preserving food by inhibiting the growth of various bacteria and fungi, such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and several molds like Mucor, Penicillium, and Saccharomyces cerevisiae.
Chinese Herbal Medicine – A Natural Preservative
Certain Chinese herbal medicines, such as rhubarb, Polygonum cuspidatum, cassia seed, Polygonum multiflorum, and valerian, contain compounds with antimicrobial properties. These herbs often feature p-unsaturated carbonyl structures and have been shown to exhibit antibacterial activity similar to that of sodium benzoate and cinnamaldehyde. Xiong Weidong and colleagues conducted tests on these herbs and found that their combined antibacterial effects make them viable candidates for natural preservatives in food applications.
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