Effect of food preservatives in food spoilage and their associated risk
2025
K, Apurva | Gangwar, Srishti | Singh Yadav, Yuvraj | Singh, Aryan | K, Priya | Bahuguna, Shivani | Janmeda, Pracheta | Chaudhary, Priya
All biological and non-biological components are linked to food. Numerous chemical and biological processes can lead to food spoiling. Food edibility, texture, color, and nutritional value are all impacted by this spoiling. Primitive and traditional methods of food preservation have been promoted in order to prevent the microbiological and chemical deterioration of foods. Enhancing shelf life while maintaining nutritional value, flavor, and texture is the primary goal of food preservation. Numerous additives, some of which have no nutritional value, are used legally in a variety of meals. According to numerous research studies, emulsifiers, non-calorific sweeteners, benzoate preservatives, artificial coloring, and their breakdown products increase the risk of cardiovascular disease, metabolic syndrome, carcinogenicity, hyperactivity problems, and mental health disorders. Therefore, modern nanotechnology or natural preservatives (fruits, vegetables, seeds, herbs, and spices) can be used to overcome such types of health problems. Thus, food types, food spoilage, food preservatives, and the health risks they pose are explained through this review article.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Action for Sustainable Efficacious Development and Awareness