| For centuries, people have used natural | | | | known as osmosis. Preservation is done by |
| preservatives as well as natural food preservation | | | | cooking the food until the sugar crystallizes. |
| methods to extend the shelf life of foods. This is | | | | Foodstuffs can either be preserved immersed in |
| done in preparation for lean months or cold | | | | sugar syrup or in crystallized form. |
| weather. Food preservatives prevent the growth | | | | Vinegar, on the other hand, is also used as a |
| of microorganisms as well as stop chemical | | | | preservative even though it is acidic. Acetic acid, |
| reaction which can cause spoilage. | | | | which is at 4-5% concentration, is effective in |
| Preservatives are added into foodstuffs because | | | | inhibiting the growth of microorganisms. The |
| they maintain the texture, flavor, appearance, | | | | process of preservation involves fermenting sugar |
| edibility, and more importantly, the nutritional value | | | | and vinegar past the alcohol stage. |
| of the foods. The process also prevents food | | | | Rosemary extract is also a long-standing natural |
| poisoning. | | | | preservative which is obtained from distillation of |
| Food preservatives can be natural or chemical | | | | rosemary leaves. They have excellent antioxidant |
| substances though natural food preservatives are | | | | properties which make them ideal for extending |
| much preferred over their synthetic counterparts. | | | | the shelf life of foodstuffs. |
| There are three main types on their mode of | | | | Aside from these, new researches have also |
| preservation: antimicrobial, antioxidant, and | | | | revealed other possible natural preservatives. |
| enzyme inhibitor. | | | | Grape pomace extract, which is prepared from |
| The first type of preservatives hamper the | | | | grape seeds, skin, and stems, has significant |
| growth of harmful microorganisms while, on the | | | | antibacterial properties which can be used for |
| hand, the second type prevents oxidation of fats, | | | | food preservation. |
| lipids, and other food components. The third type | | | | Another study on green tea and black tea |
| of preservatives work by slowing down the | | | | extracts tested their effects on filamentous fungi, |
| ripening process of foods such as fruits and | | | | gram positive, and gram negative bacteria and it |
| vegetables. | | | | was concluded that the extracts, especially black |
| The most common, and possibly the best, natural | | | | tea extract, have a significant antifungal action. |
| preservatives used since the ancient times are | | | | There is still another research on the development |
| salt, sugar, vinegar and rosemary extract. | | | | of a preservative from cereal grains which is |
| Salted food is one of the oldest ways to | | | | being studied for it possible mold-fighting |
| preserve food and this is especially true for meat | | | | properties. |
| and fish. Salted meat can last for a very long | | | | If you are planning on learning new things at the |
| time, even years when stored properly. Salting | | | | kitchen, why not try the art of preserving foods? |
| foods will eliminate water content thus inhibiting | | | | Once you master the art of food preservation, |
| microbial growth. | | | | you can take it to the next level by making it as |
| Sugar also acts the same way as salt, which is by | | | | an extra source of income. Who knows, your |
| removing water content through the process | | | | rhubarb preserves may be the next best thing? |