Studies have found that some synthetic preservatives have cancer, teratogenicity and food poisoning problems, such as benzoate, which may cause food poisoning, nitrite and nitrate may produce carcinogenic nitrosamines. These hazards do not occur in natural preservatives. So, what are the natural preservatives in our lives?
Forsythia extract has inhibitory effects on a variety of Gram-positive and negative bacteria, and can effectively extend the shelf life of food. Its antibacterial ingredient is mainly forsythia phenol. In Japan, Forsythia extract has long been used as a natural preservative. Widely used in food preservation.
Basil leaves Extract
Perilla leaf distillate has broad-spectrum antibacterial effect, the main active ingredients are perillaldehyde and citral, and it has obvious inhibition on Staphylococcus aureus, Streptococcus mutans, Diphtheria bacillus, Bacillus anthracis, Pseudomonas aeruginosa, Bacillus subtilis, etc. As a result, perilla leaves oil also has a significant inhibitory effect on inoculated and naturally contaminated mold yeast.
Garlic contains alliin, garlicin and garlicin, among which garlicin and garlicin are the main antibacterial ingredients in garlic. The latter is 50% effective against bacteria. The antibacterial principle of allicin may be that the oxygen atoms in the molecule bind to the cysteine in the bacteria, so that it cannot be converted into cystine, thereby affecting the important redox reaction in the bacteria. Garlic against various cocci, Mold has obvious inhibition and bactericidal effects.
Pectin decomposition products also have an antibacterial effect in an acidic environment, mainly polygalacturonic acid and galacturonic acid having an average polymerization degree of 3 to 5. The antibacterial property is affected by pH, and the antibacterial property is lower than pH 6.0, pH is high. >6.0 low antibacterial, generally added in foods from 0.1% to 0.3%, it is mainly used in hamburgers, noodle soup, cream cakes and kimchi.