Preservatives: Food Use

© 2016 Elsevier Ltd. All rights reserved. Food preservatives are employed to ensure safety and avoid quality loss derived from microbial, physical-chemical, or enzymatic reactions. There are different types of antimicrobial and antioxidant agents, each one with particular modes of action. Acidulants, organic acids, and parabens are widely used antimicrobials, though the use of natural alternatives is increasing. Antioxidants are another very important group of food additives. This article provides an overview of current industry applications of food preservatives, modes of action, limitations, and international regulations. A clear market trend for the adoption of natural alternatives is observed and discussed, with special focus in herbs, spices, and their derivatives.