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Every living organism needs food to survive. Foods have many nutrients like carbohydrates, fats, proteins, vitamins, or minerals etc. These nutrients are ingested and digested by an organism to produce energy which is required to stimulate growth and maintain normal life process and as such, the increase in demand for agricultural produce necessitates the continuous search for affordable, eco-friendly, readily available crop protectors, and food preservatives. It is obvious that food has limited shelf life, in order to increase the shelf life and maintain the quality certain preservatives are used in food products but these preservatives may have some harmful effects. So nowadays consumer demand minimally processed foods without synthetic preservatives, this has led to a growing interest in their replacement for more natural alternatives.An ideal preservative should be effective at low concentrations, be non-toxic and compatible with other constituent of the preparation and be stable for the shelf-life of the preparation. This review paper focuses on,the preservation methods of food to maintain or protect the quality of foodand the use of organic or natural food preservatives as alternative to artificial preservatives, for safer human consumption |
