Allicin – A Natural Preservative
Allicin, a compound found in garlic, exhibits strong inhibitory and bactericidal effects against certain pathogenic bacteria such as dysentery bacilli and common food spoilage fungi. This makes it an effective natural preservative. Ma Muying from Shenzhen Education College conducted experiments using garlic aqueous solutions on various fungi and yeasts that commonly contaminate food. The results showed that garlic had significant inhibitory effects, similar to chemical preservatives like sodium benzoate and potassium sorbate. However, the antibacterial properties of raw garlic cloves are relatively weak, while the stems and leaves show stronger activity. Allicin is sensitive to heat, so it is best used at lower temperatures (around 85°C). Additionally, garlic works most effectively in acidic environments, making it suitable for preserving acidic foods.
Natural Preservative – Essential Oils
Essential oils, derived from the roots, bark, seeds, or fruits of tropical aromatic plants, have long been used as natural preservatives. In recent years, research on their application in food preservation has increased. Clove oil, for example, is mainly composed of eugenol and also contains other compounds. Studies by Wu Chuanmao showed that clove oil has 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 and shows strong antifungal properties. Litsea cubeba oil, extracted from the fruit, bark, and leaves of Litsea cubeba, contains citric acid and methyl heptene. Research by Yu Bo indicated that its antibacterial effect against molds is comparable to potassium sorbate and even more effective than sodium benzoate.
Natural Preservative – Tea Polyphenols
Tea polyphenols are well-known for their positive physiological effects on the human body. They help remove excess free radicals, improve blood vessel permeability, enhance vascular elasticity, lower blood pressure, prevent blood sugar spikes, and promote vitamin absorption. Additionally, they offer anti-cancer, anti-mite, anti-lipid oxidation, and anti-radiation properties. In terms of food preservation, tea polyphenols have shown strong antimicrobial activity against a wide range of microorganisms, including Bacillus subtilis, Staphylococcus aureus, Escherichia coli, tomato ulcers, Streptococcus mutans, and fungi like Mucor, Penicillium, Gibberella, Anthrax, and Saccharomyces cerevisiae.
Chinese Herbal Medicine – A Natural Preservative
Medlar-type Chinese herbal medicines, such as rhubarb, Polygonum cuspidatum, cassia seed, Polygonum multiflorum, and valerian, contain glucose or non-glucose mash along with some free sputum. These herbs possess a p-unsaturated carbonyl structure. Xiong Weidong and colleagues conducted antibacterial tests on these herbal extracts, finding that their combined antibacterial activity falls between that of sodium benzoate and cinnamaldehyde. This suggests that they have potential as natural preservatives in food applications.
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