Natural preservatives include salt, sugar, vinegar, and spices. These are used in traditional food preservation, like pickling or curing, and enhance flavor while extending shelf life.
Chemical additives like benzoates, nitrites, and sulfites are widely used to inhibit bacterial or fungal growth. They are commonly found in processed meats, jams, and soft drinks.
These prevent the growth of harmful microorganisms in food. Examples include sorbic acid and calcium propionate, often used in baked goods and cheeses.
Antioxidants like ascorbic acid (Vitamin C) and tocopherols (Vitamin E) prevent oxidation, which can spoil fats and oils in food products like snacks and dressings.
Artificial substances like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) help maintain freshness in packaged goods, such as cereals and chips.
Enzymes or probiotics act as biological preservatives, controlling spoilage and extending shelf life. Common examples include lactic acid bacteria in yogurt and fermented foods.
Plant extracts like rosemary, thyme, and essential oils (e.g., clove oil) are gaining popularity as natural preservatives due to their antimicrobial properties.
Modified Atmosphere Packaging (MAP) and vacuum sealing are modern methods to preserve freshness without direct chemical additives by controlling the air composition around food.