What are the natural preservatives

Introduction: in addition to synthetic preservatives, there are also natural preservatives What are natural preservatives? Through the detailed understanding of Baibai safety net Preservatives can be divided into chemical preservatives and natural preservatives Chemical preservatives are synthetic Improper application is very harmful to human body Natural preservatives are extracted from a kind of driven plant The harm to human body is relatively small What are the natural preservatives? Learn from Baibai safety net Garlic, ginger, clove, cinnamon, nutmeg, taro and other spices extract effective ingredients, these spices, itself has a natural antibacterial effect, such as the use of alcohol as a solvent spices extract, have a strong antibacterial effect on a variety of bacteria, in addition to bamboo leaves, lotus leaves, balsam pear, grape skin extract also has a certain antibacterial activity 1 Garlic extract Garlic contains allicin, allicin and Allicin, among which allicin and Allicin are the main antibacterial components The effect of the latter is 50% of that of the former The antibacterial mechanism of allicin may be that the oxygen atom in its molecule combines with the cysteine in bacteria so that it cannot be converted into cystine, thus affecting the important redox reaction in bacteria Allicin has obvious inhibition and bactericidal effect on a variety of cocci and molds 2 Perilla leaf extract Perilla leaf distillate has broad-spectrum antibacterial effect, the main effective ingredients are Perillaldehyde and citral, which have obvious inhibitory effect on Staphylococcus aureus, Streptococcus B, diphtheria, Campylobacter, Pseudomonas aeruginosa, Bacillus subtilis, etc., perilla leaf oil also has obvious inhibitory effect on inoculated and naturally polluted mould yeast 3 Forsythia Extract The extract of Forsythia suspensa can inhibit a variety of gram-positive and negative bacteria, and can effectively prolong the shelf life of food Its antibacterial component is mainly forsythol In Japan, the extract of Forsythia suspensa has been widely used as a natural preservative in food preservation 4 Pectin and pectin decomposition products also have antibacterial effect in acid environment, mainly including polygalacturonic acid and galacturonic acid with average polymerization degree of 3-5 Their antibacterial property is affected by pH, and the antibacterial property is strong below pH6.0, and low when pH > 6.0 Generally, the amount of added in food is 0.1% - 0.3% They are mainly used in hamburger, noodle soup, cream cake, pickle, etc These are all natural preservatives They are still healthy to use Do many people want to know the harm of food preservatives? Such natural preservatives are less harmful You can use the food safety tester to test them If you want to know more about food additives, Baibai safety net is your best choice Editor in charge: he xianrob