%0 Journal Article
%T Preservatives from Nature: A Review
%A H. A. Pawar
%A Ashwini V. Shenoy
%A Pranita D. Narawade
%A Pranay Y. Soni
%J International Journal of Pharmaceutical and Phytopharmacological Research
%D 2011
%I International Journal of Pharmaceutical and Phytopharmacological Research
%X Natural food preservatives have been used and known to mankind since a very long time. These are used in both raw as well as cooked food to increase the shelf life of food so that aroma, taste and the food itself can be stored for a longer period of time. Also food degradation is prevented by them. Preservatives, whether natural or artificial, work as in three different ways: Antimicrobial, Antioxidants and Act on enzymes. In antimicrobial, the growth of microbes like bacteria and fungi is inhibited. In antioxidants the process of oxidation is either delayed or stopped. And the one that acts on enzymes stops the ripening or aging of food product. Preservation is important part in many industries, such as the cosmetic and pharmaceutical industries, as the shelf life of many cosmetic and pharmaceutical products is important The present review is an extensive compilation of various preservatives obtained from plan, animal and microbial source.
%K Preservatives
%K Antioxidants
%K Antimicrobials
%K Toxicity
%K Essential oils.
%U http://www.eijppr.com/6.Preservatives%20from%20Nature%20A%20Review.pdf