What is the action mechanism of natural food preservatives

Introduction: due to the role of microorganisms, food has undergone harmful changes, and the process of reducing or losing the original or due nutritional value and commodity value is called food spoilage Natural food preservatives can prevent food spoilage very well, so what is the mechanism of natural food preservatives? Let's learn more about it with the small edition of Baibai safety net Preservative is a kind of food additive with wide application Benzoic acid and benzoate are typical representatives They can be seen in jam, pickled vegetables, preserves, gum candy, seasoning syrup, vinegar, soy sauce, sauce products, compound seasoning, prepared wine, fruit and vegetable juice, carbonated drinks, tea, coffee, cold drinks and other foods Let's take a look at natural food preservatives What is the mechanism of action? The antiseptic effect of natural preservatives is mainly achieved by delaying or inhibiting the proliferation of microorganisms It is generally believed that it can affect cell substructures, including cell wall, cell membrane, enzymes related to metabolism, protein synthesis system and genetic material As each substructure is necessary for bacteria, food preservatives can achieve the goal of sterilization or bacteriostasis as long as they act on one of the substructures The mechanism of inhibition and killing of microorganisms by preservatives is very complex At present, the mechanism of preservatives is generally considered to have the following effects on microorganisms 1 Acting on the cell wall and cell membrane system of microorganisms, through the action on the cell wall or cell membrane of microorganisms, it can affect the synthesis of cell wall substance or the deactivation of sulfhydryl group in the cell membrane, and make the cell substance such as adenosine triphosphate exude, even lead to the fine dissolution 2 Cell protoplasm acting on microorganisms can inhibit or interfere with the normal growth of bacteria and other microorganisms, or even inactivate them, so as to make cells apoptosis 3 Enzymes or functional proteins acting on microorganisms destroy the activities of various sulfur-containing proteases and interfere with the normal metabolism of micro-organisms through their interaction with sulfhydryl groups of enzymes, thus affecting their growth and reproduction Generally, preservatives are used in the respiratory enzymes of microorganisms, such as acetyl CoA condensase, dehydrogenase, electrical transfer enzyme system, etc Bamboo is used for protein, resulting in partial denaturation of protein and protein cross-linking, so that other physiological functions cannot be carried out Generally speaking, the antibacterial effect of preservatives is the result of many functions, but not all preservatives have all functions, which are interrelated and restricted In principle, preservatives can also have the same inhibitory effect on human cells, but the decisive factor is the use concentration of preservatives, which is far smaller in microbial cells than in human cells As far as most preservatives are concerned, they can be quickly decomposed or excreted from human organs, so they will not cause significant harm to human body within a certain concentration range The above is the content of how natural food preservatives work There is a lot of knowledge about food additives in this website's food safety knowledge base Interested friends can continue to pay attention to it and make their families eat healthier food Editor in charge: Zhang Xiaofu