ISSN: 2072-9510

Chemical Engineering Research Bulletin 19(2017) 145-153 Open Access

Special
Chemical Engineering Issue on Conference
Research Bulletin 18(2015) 1-10

Review on methods for preservation and natural

preservatives for extending the food longevity
Z.I.M. Sharif1, F.A. Mustapha1, J. Jai1*, N. Mohd.Yusof 1, N.A.M. Zaki1
1
Faculty of Chemical Engineering, Universiti Teknologi Mara (UiTM), 40450 Shah Alam, Selangor, Malaysia. Article
Info: Submitted on March 20, 2017, Accepted on June 20, 2017.

Abstract: Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can
cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be
stored and delivered from one place to another place. During delivery, food products will start to deteriorate,
losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as
heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending
the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two
categories of food preservations, the modern technology preservation method and the conventional preservation
method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the
use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain
health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar,
honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since
the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the
natural preservatives that are suitable to be used for food preservation.
Keywords: Preservation; Natural preservatives; Antimicrobial agents; Antioxidation agents; Foods.

Introduction
Food can be raw, processed or formulated materials technology methods. Some of these preservation
consumed by human and animals to produce energy, methods use additional food preservatives which can be
promotes growth, and to maintain good health. In most classified into artificial and natural preservatives.
cases, there are no limitations on food consumption. Generally, consumers are aware of the short and long
However, the excessive consumption of certain types of term effects of using artificial preservativesto their
food such as fat, sugar and salt, may be harmful to health. Thus, the demands of using natural preservatives
health. Chemically, food products consist of water, fat, in food are highly increasing. This review paper focuses
carbohydrates, protein and small amounts of organic on, (1) the preservation methods of food to maintain or
compounds and minerals. Thus, it will promote the protect the quality of food, and (2) the use of natural
growth of microbial since all these compounds are the food preservatives as alternative to artificial
source energy for microbial to grow. To prevent this preservatives, for safer human consumption.
from occurring, various preservation methods are
proposed four different classes of food depending on Food Preservation Methods
their properties.1 There are 6 classes of food based on
the food pyramid, which are fats and sugar (cream, Preservation of food has been used since ancient times.
butter, sugar, soft drinks, etc.), dairy products (yogurt, The preservation process will restrain the development
cheese, milk, etc.), protein (poultry, eggs, meat, nuts, of microbial such as bacteria and fungi.3 In this light,
etc.), vegetables (tomatoes, salad, spinach, etc.), fruits the aims of food preservations include, first,
(apples, mangoes, banana, etc.) and lastly, maintaining food taste, texture, flavour, quality and
nutritional value, second, to reduce the wastage of
carbohydrates (bread, rice, noodles, etc.).2
excess food, third, to maintain a product‟s accessibility
The retention of food quality is important to ensure the for a longer time, even in places it is not being
consumption of food with high nutritional values for produced, fourth, to preserve the food materials during
transportation, and finally, to ease the handling of food
our health. Thus, the best way to retainfood quality and
prevent them from deteriorating is by preservation materials.4
methods. Nowadays, there are various types of There are various methods that can be used to preserve
preservation methods that can be applied to maintain food, including conventional methods and modern
the condition of food products for a long period of time, preservation technology. Some of the conventional
either by using the conventional or modern preservation
Corresponding Author: Junaidah binti Jai ©Bangladesh Uni. of Engg.&Tech 145
Email: junejai@salamuitm.edu.my
 Chemical Engineering Research Bulletin 19(2017) 145-153

methods like drying processes have been improved ascend through the thin layer of fruits that is placed on
through time for the convenience of large food industry. the racks and should be shaken or blended at general
Here are some of the examples of preservation methods. interims with regular monitoring. The last method is
using the air dryer with an artificial ventilation
Thermal or heating processing is one of the methods technique. A motor controlled ventilator can be utilized
used to preserve fruits. Thermal processing is the to blow warm air from the motor or warming the air
technology that is applied to prolong the shelf life and using a burner through the products.7
increasethe longevity of fruits and vegetables.5 This is
because the process is productively decreasing the Pickling is the technique where food is preserved in
growth of microbial population and pulverizes the common salts or vinegar. Nutrients contained in pickles
natural enzymes.6 This thermal process has extensively depend on the ingredient used for making them and,
been used for the production of jams and jellies, canned usually, pickles are low in calories. This method has
and bottled fruits and vegetables.5In general, fruits and been used since a long time ago to preserve fruits and
vegetables in cans and bottles are produced under vegetables. Pickles are usually eaten as the appetizer.
commercial sterility can be used up to 2 years and They stimulate the production gastric juice, which helps
longer. Thermal processing is the process of either in food digestion. For making pickles, fruits and
heating unsterile foods in containers such as canning, or vegetables are added with 8 to 10 % of salt and 3% of
heating food products, prior to packaging or before vinegar. After that, they will be kept for 6 to 8 days
they are put under sterile states such as aseptic under the sun with the temperature of 29oC to 30oC for
handling.6Besides that, this method also used in the fermentation with the assistance of lactic acid bacteria.
process of milk pasteurization. In the last step, it will be blended together with coarsely
powder spies and then, it will be covered completely
Drying is another food preservation technique that has with moisture-free edible oil. Pickles ought to be kept
long been utilized. Food products can be dried using an additional 3 weeks in the sun.4
various techniques, such as drying under the sun
(natural drying) or by using simulated heat under Freezing is one of the easiest and most economical way
controlled temperature, which using the specially to preserve foods. Most products contain enzymes that
developed chambers called dehydrators or dryers.4 can destroy the nutrients in the food. In this light, this
While this technique is commonly used for meat and enzyme will change the appearance and texture of the
fish, it can also be applied to fruits and vegetables. As a product during storage. Freezing will stop the
result, dried fruit and vegetable products will be lighter development of microbial however, will not kill them.8
in weight, hence, the delivery cost of dried products can Freezing is being categorized as a form of preservation
be reduced.5The moisture content of the food is reduced because it can reduce the water level activities which
to 10-15%, thus, the present microorganisms can be will inhibit the microbial activity and decrease the
inhibited and become inactive.7 The moisture content chemical reaction rates. As a result, thermal exposure in
can be evaporated by using either sun drying or under frozen foods is low. At the same time duringfreezing
controlled temperature.4 However, further dehydration and defrosting processthe tissue structure of the food
is not recommended because regularly, the product will will damage and it is occurringdue tothe rate and
regularly be too brittle. Meanwhile, to guarantee that temperature applied. This will lead to the deterioration
the fruits will not be damaged during the drying process, of texture, colour and the taste. Freezing food loss more
they should be kept in a free-moisture environment. On nutrients during storage due to the oxidation process
the other hand, many studies have claimed that drying occurred.6Even though it is the easiest method of
will degrade the quality of the products.7 preservation, but the process occurred is complex due to
the involvement of heat transfer and also the changes in
Drying process can be divided into two types, natural chemical and physical series that affect the food
drying and artificial drying. Natural drying is drying in products‟ quality.9 Research done by Kim et. al.10 on
the open surrounding and using economical procedure. the use of different types of freezing techniques,
It does not need any energy consumption, it only uses followed by using different types of thawing for pork
of sunlight and wind. Fruits will be dried in thin layers quality in ready to eat meals. The results show that of
and turned routinely under sunlight. In the meantime, time and rates of freezing is the factors that affect the
there are few methods for artificial drying, which are quality of meat.
heated with fuel, with bush dryer, air dryers with
artificial ventilation and others. Heating with fuel is the High-pressure processing are also known as ultra-high
technique usually used in wet climates or when there pressure is the alternative way that can replace heating
are an abundant of fruits need to be processed. The bush process because this method does not only change, but
dryer is the fire in an oven that is produced using oil maintain their organoleptic properties. This method had
drums to heat the surrounding air. The heated air will been used successfully against the microorganisms due

©Bangladesh Uni. of Engg.&Tech 146

.
 Chemical Engineering Research Bulletin 19(2017) 145-153

to the ruptureof their cell membranes.6 In this regard, natural preservatives while Class II is the artificial or
food products will be exposed to the high pressure in a chemical preservatives.
short period of time, either with or without the addition
of heat, so the microbial activities will be deactivated. However, only one type of Class II preservatives should
This method will not break the covalent bond, thus, it be used in a particular food product because it can
will maintain the quality of the food and their cause harm for people who over-consumed them as
freshness.11In the meantime, high-pressure sterilization, examples sulphites, benzoates, sorbates etc.19. The
which is accomplished by using high introductory classification of both classes of preservatives are shown
temperature. Microwaves, pulsed electric fields and in Figure 1.
radiation,which appliesradian energy, changes the food
as they are assimilated, while ohmic processing will
Antimicrobial
increase the food temperature itself when the electric agents
current is passing by through them.6As high-pressure Class I : Natural
process acts directly and evenly throughout the food, preservatives
Antioxidation
this process depends on their shape, composition and agents
size. The food will be compressed evenly, thus, it will Food
preservatives
increase the temperature of the food roughly at the rate Antimicrobial
of 3°C per 100MPa and it will rise evenly because of Class II : Synthetic
agents
the compression. Microbial will be inactivated at the preservatives
temperature range of 45°C to 50°C.12 Antioxidation
agents
Edible coating technique is another preservation
method which can be used to maintain the food
condition. This method has been broadly considered for Figure 1: Categories of food preservatives19.
preservation of fruits and vegetables. This increases the
public demands in the development of edible coatings Nevertheless, the use of preservatives has its own
which will replace the synthetic waxes for maintaining advantages and disadvantages. The advantages of using
the quality of postharvest fruits.13 Edible substances preservatives include maintaining food consistency and
such as protein, polysaccharides and lipids will be nutritional value, protecting the food from microbial
enforced on the surface of the product to form a thin and to enhance its flavour. On the other hand, their
layer.14Edible coating is anecologically well-disposed disadvantage is their over-consumed can cause health
innovation that has been applied on numerous products problems, such as asthma, kidney failure and cancer.20
to control moisture transfer, exchange gases or the However, this review paper only focuses on the natural
oxidation process.15 Nevertheless, edible coating is able food preservatives that has been classified into two
to prolong the fresh cut product shelf life by reducing agents which are antimicrobial agent and antioxidant
the respiration and conserve their organoleptic agent. Natural food preservatives usually from plant
properties.14 Nowadays, edible coating technique has origin, animals origin and microbial origin.18
been applied with the additional of food additives in the
coating formulation such as antimicrobial agents,
antioxidant agents, and stabilizer. Furthermore, the
addition of food additives will help to extend the shelf
life of food.16 As an example, the incorporation of an
edible coating of antimicrobial agent is one of
conducive method to attain the antimicrobial
activity.17Studies presented in few literatureshave
shown that the potential applications of this method on
foods, such findings arebeing summarized in Table 1.

Natural Food Preservatives

Food preservative is the food additive used to preserve
food by lowering down the pH value and settling the
redox potential of the food.18 Moreover, it is also used
as the preservatives that hinder the development of the
microbial in the food product or to avoid food spoilage
from occur.3Food preservatives are divided into two
classes, Class I and Class II. Class I is known as the
©Bangladesh Uni. of Engg.&Tech 147
.
 Chemical Engineering Research Bulletin 19(2017) 145-153

Antimicrobial Agent are highly potential against the food spoilage

microorganism and food borne pathogens.22
Antimicrobial agents are known as the substance that is
utilized to preserve food which inhibit the development Antimicrobial agent - plant origin
of microorganisms and deterioration. This definition
Plant can be used as the source for natural antimicrobial
has been defined by the U.S Food Drug
agents because it has lots of important bioactive
Administration.21 Nowadays, the use of natural
Table 1: Summary of edible coating studies.

Types of based Composition Food Additives Application & Results Ref.

48
Polysaccharides Chitosan, distilled Chitosan Chitosan-stearin edible coating on
water, Tween 80, (Anti-microbial star fruits(Averrhoa carambola L.)
palm stearin agent) are able to extend the shelf life at
low temperature and maintaining
their firmness and appearance.
49
Cassava starch, Copaiba oil Coating with cassava starch and
copaiba oil, copaiba oil on organic strawberry at
(Anti-microbial
distilled water low temperature shows the lower
agent)
counts of mesophilic and
psychotropic microorganism, yeast
and mould.
50
Chitosan, glycerol, Chitosan (Anti- Coating based on chitosan-glycerol
Tween 80, distilled microbial agent) to delay “Berangan” banana
water ripening process at ambient air is an
effective method.
51
Polysaccharide Whey protein, soy Alginate & Effect of using different based of
& Protein protein, alginate, sunflower oil edible coating on fresh cut apples to
carrageenan, (Anti-oxidation extend their shelf life. The whey
glycerol, distilled agent) protein and soy protein is the most
water effective properties for coating and
additional of sunflower oil helps to
improve the fruits quality.
52
Protein Soy protein, lauric - Using soy protein based is
acid, improving the shelf life and overall
propyleneglycol, quality of minimal process jujubes.
distilled water
53
Gum acacia, Garlic, cinnamon Gum acacia edible coating
garlic, cinnamon incorporated with garlic and
(Anti-microbial
cinnamon as natural preservative for
agent & Anti-
meat and fish shows garlic and
oxidation agent)
cinnamon can be used as the
antimicrobial and antioxidant agent.
The shelf life is extended until 3
weeks and the microbial present
decrease week wise.

antimicrobial agent in preservation had high demand by compounds such as phenolic, terpenes and alkaloid.
consumers because they has been exposed and aware These compounds usually present in certain parts or all
about the effect of using synthetic preservatives. parts of the plant.23 Plants formed high diversity of
Moreover, compounds that derived from natural sources secondary metabolites has function to protect the plants

©Bangladesh Uni. of Engg.&Tech 148

.
 Chemical Engineering Research Bulletin 19(2017) 145-153

from predator and microbial pathogen because of their activity. Matan29, studies shows the results used of
properties that can oppose microbial.24 One of the anise oil that contains several active compounds such as
largest group present in the secondary metabolite trans-anethole, α-trans-bergamotene, and limonene can
compound is the phenolic and polyphenols groups. inhibit bacteria like Salmonella Typhimurium,
There are also a few of sub-group compound that also Staphylococcus Aureus,Vibrio Parahaemolyticus,etc.
important for inhibition of microbial activity which are These microbial usually be found in the fish product.
flavonoids, quinones, coumarins, phenolic acids, Moreover, anise oil could also hinder the spore
tannins, phenols, flavones and flavonols. Phenol is the germination. Besides that, Matan29also reported that
compound that contains hydroxyl (-OH) group. The cinnamon and clove oil are containing lots of
sites and number of phenol group present in the component active compound as example
compound are thought to be identified with their cinnamaldehyde, eugenol and linalool. Thus, both oils
relative harmfulness to the microorganisms. The higher are capable of stopping the development of microbial.
the number of the hydroxyl group present, the higher
the toxicity.25Today, more than 1340 plants have the Antimicrobial agent - animal origin
properties of antimicrobial and over 30000 Animal is one of sources of antimicrobial agent that is
antimicrobial compounds has been extracted from safe to be consumed by the consumers. As the example
plants.26 the used of chitosan which has been widely used in
United States Food and Drug Administration (FDA) food industries. Chitosan is the polycationic biopolymer
states that numerous essential oils has been recorded as that commonly can be found in exoskeletons of
Generally Recognized as Safe (GRAS) and might be crustaceans such as crabs or lobsters. The used of
utilized for food preservatives.27 Essential oil is the chitosan in food preservation has its limitation due to its
most important phytochemical that can be used in food properties that cannot be dissolved in neutral condition
preservatives.28 Essential oils have volatile properties and higher pH value.22 Nowadays, chitosan is used
and sweet-smelling substance with an oily consistency incorporated with edible coating and film, which helps
which normally formed by plants. They can be to reduce the water vapour content, prevent oxygen
extracted from different part of plants such as flowers, transmission and extending the shelf life of fruits. Thus,
seeds, leaves, etc. Several methods can be used to this will prevent deterioration of food.30 Other than
extract essential oils from various part of aromatic chitosan, lysozyme that present in eggs and milk can
plants for examples distillation, supercritical fluid and also be used as antimicrobial animal origin and it has
many others. The oxygenated terpenoids (e.g. alcohol being recognized as safe (GRAS). Lysozyme enzyme
and phenolic terpenes) function as the antimicrobial that present in eggs commonly been applied as an
agents of the essential oils. However, several antimicrobial agent and preservative for poultry product,
hydrocarbons have properties to exhibit the microbial meat, fruits and so forth. Lysozyme has the properties
activity such as aliphatic, monoterpene and as antimicrobial because of its ability to hydrolyze ß-1,4
sesquiterpenes hydrocarbons.24 Herbs and spices have linkage between N-acetylmuramic acids and N-acetyl
been utilized since a long time ago for various purposes glucosamine at the cell wall of the microbial .22
including as antimicrobial agents. Extraction of Lysozyme is well known being used commercially to
essential oil from plants, spices and herbs have high prevent late blowing for semi-hard cheese that caused
vapour pressure and able to reach the microbial through by Clostridium tyrobutyricum. Lysozyme usually can
liquid and gas phases.26 Hydrophobic properties in against Gram-positive bacteria but not the Gram-
essential oils will react with lipids at the cell membrane negative bacteria. This is because of the
of the microbial and degrade the cell wall of the lipopolysaccharide layer presence on the surface of the
microbial. Thus, will increase the permeability of the cell membrane.30
cell and damage the cytoplasmic membrane. The cell As reported by Murdock et. al.31,lactoferrin is one of
content will be leakage and coagulation of cytoplasm natural antimicrobial agents that can be found from
will be occurred. As results, it will disturb the origin mammalian secretion such as saliva, milk, tears, etc.
structure of the cell.34, 36 and it has been stated that it is one of the strongest
Study made by Bitencourt et. al.27,shows the inhibitory antimicrobial agentsin milk. Lactoferrin will limit the
of Escherichia Coli and Salmonella Enteritidis was number of iron present in the surrounding environment.
resolved through the standard broth dilution technique Therefore, this condition will hinder the development of
using two-fold dilution of mint essential oil. As the the bacteria cell. Then, liposaccharides will be free
outcomes, the development of Escherichia Coli and from the outer membrane of gram-negative bacteria and
Salmonella Enteritidis are inhibited by using the edible cause distortion at the outer membrane. Thus, pores or
coating that contains mint essential oil. The higher the „blebs‟ will be formed. It has been proved that
mint essential oil concentration, the lower the microbial
©Bangladesh Uni. of Engg.&Tech 149
.
 Chemical Engineering Research Bulletin 19(2017) 145-153

lactoferrin can inhibit the microbial activity such as vitamin C and vitamin E.37 Problems that usually facing
Escherichia Coli and L. monocytogenes. by seller are the presence of undesirable melanosis on
the surface of fresh-cut fruits and vegetables.38
Antimicrobial agent - microbial origin
These willchange in the appearance of fruits and
There are various compounds that being produced by vegetables. This is because the reaction occurred on
bacteria which active against other bacteria. These their surface. During this reaction there are two types of
active bacteria can hinder and stop the development of enzymes that are involved which are polyphenoloxidase
microbial that can lead to food spoilage.32 The protein (PPO) and peroxidase (POD) as catalysts. Initially, the
compound known as bacteriocins is the important hydroxylation will slowly take place which will change
compound that can act as an antimicrobial agent against the monophenols compounds to diphenols. The second
spoilage or pathogen microbial. Bacteriocins can be reaction, oxidation of diphenols to quinines will occur
produced by both Gram-positive and Gram-negative and as the results, brownish colour will appear on the
bacteria.22 These proteinaceous compounds permeating fruits or vegetable surface. All these reactions will be
the membrane of cytoplasm and cause intracellular held only when the products are being surrounded with
metabolites leakage. Thus, the depletion of membrane the presence of oxygen. The process of handling will be
is potentially occurring. Besides bacteriocins, there are one of the reasons that lead to the beginning of
a few other active bacteria that can effectively inhibit melanosis reaction and the deterioration of foods will
the growth of spoilage microbial such as reuterin and occur.39 While for poultry, meat, and fish they will face
pediosin.32 the problem on the lipid oxidation. Most of the lipid
Bacteriocins are produced from lactic acid bacteria such oxidation occurred is due to the oxidation of myoglobin
as Lactobacillus acidophilus due to the metabolic species and hemoglobin in the fish muscle.40
activity.33 Bacteriocins are capable of inhibiting food Antioxidation agent - plants origin
borne pathogens such as Clostrisium botulinum,
Enterococcus faecalis, Listeria monocytogenes, etc. Plant is one of source of antioxidant agent due to the
Furthermore, bacteriocins are safe to be used in presence of various types of active compound.
biopreservatives because they can be degraded by Antioxidant compounds are usually can be found in
protease.34 Bacteriocins commonly are divided into 4 spices, citrus pulp, peel and oil seeds. As examples,
classifications which depends on their chemical and black pepper, turmeric, garlic, and so forth is capable of
genetic properties. The famous bacteriocins that hindering the antioxidant properties in distinct types of
commonly listed in both European food additive and food systems. Most of the spices have the ability in
the United Stated FDA are nisin. Nisin is widely used in antioxidant is because of the presence of active
the production of cheese and sausage.33 compounds such as lignans, flavonoids, polyphenolic
and terpenoids.40Recent years, essential oils are
Nisin is formed from Lactococcus lactis and it consists famously being chosen to be used as the antioxidant
of 34 amino acids such as lanthionine, dehydroalanine, agent for food preservation due to present of
aminobutyric acid and so forth. Nisin is capable of antioxidant compound. These compounds are capable
inhibiting various types of Gram-positive bacteria, of hindering or postponing the oxidation of lipid for
however, it is not effective against the Gram-negative poultry, meat and fish. They will hinder the chain
bacteria because of incapability penetrate the cell reaction of the oxidation. The presence of the majority
wall.35 Due to the ionic interaction of the C-terminus, compounds of phenolic in essential oils is the main
nisin will be attached to the cell membrane of the reasons for it being used in food preservation which it
microbial and pore will be formed. Thus, the materials will be accountable for antioxidant properties.41
of the cellular will be released and interruption of the
motive force will occur. Nisin should be incorporated As reported by Nugboon and Intarapichet42, four types
with chelators as an example ethylenediaminetetraacetic of Thai culinary herbs has been tested for their
(EDTA).31 Nisin is effectively being used for antioxidant properties which are holy basil, Vietnamese
production of cheese by inhibiting the Staphylococcus coriander, turmeric and green peppercorn. They will be
aureus that contains in raw milk.36 used in freeze-drying method for pork meatball batter
and store it in vacuum packaging at 4oC. As results,
Antioxidation Agent holy basil and green peppercorn show the longer shelf
life comparable to turmeric and Vietnamese coriander.
Antioxidant agents are commonly being used to extend
However, all the meatballs that havebeen tested with
the food shelf life by preventing the oxidative rancidity, Thai herbs have extended shelf life compared to the
degradation and also changing colour of food from control meatballs which it lasts less than 6 days.
occurring. The natural antioxidant is act as free radical Studied that reported by Supapvanich et. al.43, shows
scavengers should consist the phenolic compounds, that the used concentration ratio of 1:1 for pineapple
©Bangladesh Uni. of Engg.&Tech 150
.
 Chemical Engineering Research Bulletin 19(2017) 145-153

fruit core extract is effective in order to delay the are compatible to be used by food industries such as
browning process compares to pulp and peel extract. drying.
The used of konjac glucomannan coating incorporated
with the pineapple extract has the lowest polyphenol The used of food preservatives have widely applied in
oxidase and peroxidase, but it contains high total food preservation to prevent the food borne pathogen.
phenols content. Natural preservatives have gained interest due to the
awareness on the effect of consuming artificial
Antioxidation agent - animal origin preservatives. The used of preservatives can extend
shelf life and maintain the organoleptic properties of the
The potential sources of natural food preservative foods. Natural preservatives commonly are coming
compounds have been discovered in various types of from plants, animals and microbes origin. There are
natural materials.44 Antioxidant agents by animal origin many types of natural sources that are still not being
are commonly depended on their free radical studied to be used as food preservatives. The presence
scavenging, bleaching inhibition and reducing power. of active compounds such as phenolic acids, flavonoids,
These abilities have been tested in honey. Honey quinone, tannins and so forth in the natural sources will
contains active compounds for antioxidant such as act as the antimicrobial and antioxidant agents.
phenolic acids, vitamins, enzymes, etc. The flavonoids
content in honey shows the strong content of Acknowledgements
antioxidant activities. In addition, they used fast
screening technique and they found that there are few Assists from the Faculty of Chemical Engineering,
numbers of phenolic acids, flavone (quercetin) and University Technology MARA (UiTM) Malaysia and
flavanone. Other than vitamins, they believe that these financial support from LESTARI (UiTM) (600-
compounds give contribution to the antioxidant RMI/DANA 5/3/LESTARI (30/2015)) are gratefully
capacity for honey samples.45 acknowledged.

Besides honey, chitosan is the preferable antioxidant References

agent in animal origin.46 Most of the study of oxidative
activities of chitosan shows it can delay the lipid 1. M. S. Rahman, “Food Preservation: Overview,”
oxidation and hinder the reactive oxygen species in Handbook of Food Preservation, 2nd Edition,
biological system and foods. The mechanism of the London, CRC Press, pp. 3–7, 2007.
chitosan in antioxidant activities is able to scavenge the 2. A. Ottoboni and F. Ottoboni, “The Food Guide
free radicals from the donation of hydrogen or lone Pyramid : Will the Defects Be Corrected ?,”
pairs of electrons. Compounds such as hydroxyl group Journal American of Physician Surgeon, vol. 9, no.
(-OH) and amino groups (-NH) in the chitosan are the 4, pp. 109–113, 2004.
important compounds that needed for antioxidant 3. K. Seetaramaiah, A. A. Smith, R. Murali, and R.
process. However, it is hard to be broken because of the Manavalan, “Preservatives in Food Products –
semi-crystalline structure of chitosan with strong Review,” Internatinal Journalof Pharmaceutical
hydrogen bonds. Chitosan able to hinder the 1, 1- and Biological Archive, vol. 2, no. 2, pp. 583–599,
diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, 2011.
superoxide anion radicals and hydrogen peroxide 4. M. P. Devi, N. Bhowmick, M. R. Bhanusree, and
activities.47 S. K. Ghosh, “Preparation of Value-Added
Products Through Preservation,” Springer India,
Conclusion vol. 1, no. 1, pp. 113–124, 2015.
5. S. R. Rosa, “Postharvest Management of Fruit and
In recent years, various techniques of food preservation Vegetables in the Asia-Pacific,” 1st edition, Tokyo,
are available either for conventional or modern Asian Productivity Organization, 2006.
technology preservation methods. In this regard, the 6. D. M. Barrett and B. Lloyd, “Advanced
preservation methods used to preserve food should be preservation methods and nutrient retention in
suitable for the food conditions because not all of these fruits and vegetables,” Journal of the Science of
methods are able to maintainthe freshness and Food and Agriculture, vol. 92, no. 1, pp. 7–22,
organoleptic properties of the food products. As 2012.
example, pickling will change their taste, texture and 7. I. F. James and B. Kuipers, “Preservation of fruit
appearance. The choices of food preservation methods and vegetables,” 4th edition, no. 3. Wageningen,
should depend on the purposes of the food use later on. Agromisa Foundation, 2003.
Nevertheless, some conventional methods of food 8. B. Ingham, “Freezing Fruits and Vegetables,”
preservation have been upgraded by advanced Madison, B3278, 2008.
technologies that present nowadays into methods that 9. C. Gambuteanu, D. Borda, and P. Alexe, “The
Effect of Freezing and Thawing on Technological
©Bangladesh Uni. of Engg.&Tech 151
.
 Chemical Engineering Research Bulletin 19(2017) 145-153

Properties of Meat : Review,” Journal of Pharmaceutical Sciences and Research, vol. 4, no.
Agroalimentary Processes and Technologies, vol. 7, pp. 2496–2501, 2013.
19, no. 1, pp. 88–93, 2013. 20. H. A. Abdulmumeen, A. N. Risikat, and A. R.
10. K. Kim, J. Shim, S. Yoo, S. Min, S. Lee, Y. Jo, Sururah, “Food : Its preservatives, additives and
and M. Choi, “Effects of various freezing and applications,” International Journal of Chemical
thawing techniques on pork quality in ready-to-eat and Biochemical Science, vol. 1, pp. 36–47, 2012.
meals,” African Journal of Food Science, vol. 9, 21. P. M. Davidson, J. N.Sofos, and A. L.Branen,
no. 1, pp. 525–533, 2015. “Antimicrobials In Food,”3rd Edition, New York,
11. L. T. Nguyen, A. Tay, V. M. Balasubramaniam, J. Taylor & Francis Group, 2005.
D. Legan, E. J. Turek, and R. Gupta, “LWT - Food 22. R. Gyawali and S. A. Ibrahim, “Natural products
Science and Technology Evaluating the impact of as antimicrobial agents,” Food Control, vol. 46, no.
thermal and pressure treatment in preserving 1, pp. 412–429, 2014.
textural quality of selected foods,” LWT - Food 23. I. D. Ciocan and I. I. Bara, “Plant products as
Science Technology, vol. 43, no. 3, pp. 525–534, antimicrobial agents,” Genetic and Molecular
2015. Biology, vol. 8, no. 2, pp. 151–156, 2007.
12. P. S. Kadam, B. A. Jadhav, R. . Salve, and G. . 24. I. H. N. Bassolé and H. R. Juliani, “Essential oils
Machewad, “Review on the High Pressure in combination and their antimicrobial properties,”
Technology (HPT) for Food Preservation,” Molecules, vol. 17, no. 4, pp. 3989–4006, 2012.
Journal of Food Processing and Technology, vol. 25. V. Bobbarala, “Antimicrobial Agents, ” 2nd
3, no. 1, pp. 1–5, 2012. Edition, India, InTech, 2012.
13. M. M. H. Senna, K. M. Al-Shamrani, and A. S. 26. S. A. Hayek, R. Gyawali, and S. A. Ibrahim,
Al-Arifi, “Edible Coating for Shelf-Life Extension “Antimicrobial Natural Products,” Microbial
of Fresh Banana Fruit Based on Gamma Irradiated pathogens and strategies for combating them:
Plasticized Poly(vinyl alcohol)/Carboxymethyl science, technology and education, vol. 1, no. 1,
Cellulose/Tannin Composites,” Materials Sciences pp. 910–921, 2013.
and Applications, vol. 5, no. 6, pp. 395–415, 2014. 27. R. G. Bitencourt, A. M. M. Possas, G. P.
14. M. R. Corbo, B. Speranza, D. Campaniello, D. D. Camilloto, R. S. Cruz, C. G. Otoni, and N. de F. F.
Amato, and M. Sinigaglia, “Fresh-cut fruits Soares, “Antimicrobial and aromatic edible
preservation: current status and emerging coating on fresh-cut pineapple preservation,”
technologies,” Current research, technology and Ciência Rural, vol. 44, no. 6, pp. 1119–1125, 2014.
education topics in applied microbiology and 28. T. Hintz, K. K.Matthews, and R. Di, “Review:
microbial biotechnology, Formatex Reseach The use of plant antimicrobial compounds for
Center, Badajoz, pp. 1143–1154, 2010. food preservation,” Hindawi (BioMed Research
15. R. K. Dhall, “Advances in Edible Coatings for International), pp. 1–12, 2015.
Fresh Fruits and Vegetables : A Review Advances 29. N. Matan, “Antimicrobial activity of edible film
in Edible Coatings for Fresh Fruits and incorporated with essential oils to preserve dried
Vegetables,” Critical Reviews in Food Science fish (Decapterus maruadsi),” International Food
and Nutrition, vol. 8398, no. 1, 2016. Research Journal, vol. 19, no. 4, pp. 1733–1738,
16. P. K. Sabharwal, M. Garg, S. D. Sadhu, H. Khas, 2012.
and N. Delhi-, “Advancement in conventional 30. A. Lucera, C. Costa, A. Conte, and M. A. Del
packaging – edible,” World Journal of Nobile, “Food applications of natural
Pharmaceutical and Life Science, vol. 2, no. 3, pp. antimicrobial compounds,” Frontiers in
160–170, 2016. Microbiology, vol. 3, no. 8, pp. 1–13, 2012.
17. C. Pérez-Pérez, C. Regalado-González, C. A. 31. C. A. Murdock, J. Cleveland, K. R. Matthews, and
Rodríguez-Rodríguez, and F. Barbosa-Rodríguez, M. L. Chikindas, “The synergistic effect of nisin
J. R. Villaseñor-Ortega, “Incorporation of and lactoferrin on the inhibition of Listeria
antimicrobial agents in food packaging films and monocytogenes and Escherichia coli,” Journal
coatings,” Advances in Agricultural and Food Compilation The Society For Applied
Biotechnology, vol. 661, no. 2, pp. 193–216, 2006. Microbiology, vol. 44, no. 1, pp. 255–261, 2007.
18. J. Inetianbor, J. Yakubu, and S. Ezeonu, “Effects 32. B. K. Tiwari, V. P. Valdramidis, C. P. O‟Donnell,
of food additives and preservatives on man-a K. Muthukumarappan, P. Bourke, and P. J. Cullen,
review,” Asian Journal of Science and Technology, “Application of natural antimicrobials for food
vol. 6, no. 2, pp. 1118–1135, 2016. preservation,” Journal of Agricultural and Food
19. S. P. Anand and N. Sati, “Artificial preservatives Chemistry, vol. 57, no. 14, pp. 5987–6000, 2009.
and their harmful effects: looking toward nature 33. H. M. Abdelsamei, S. A. El Sohaimy, and M. A.
for safer alternatives,” International Journal of Saad, “Effect of storage on the activity of the

©Bangladesh Uni. of Engg.&Tech 152

.
 Chemical Engineering Research Bulletin 19(2017) 145-153

bacteriocin extracted from,” Benha Veterinary 2011.

Medical Journal, vol. 28, no. 1, pp. 216–222, 2015. 45. L. S. Chua, N. L. A. Rahaman, N. A. Adnan, T.
34. K. Jeevaratnam, M. Jamuna, and A. S. Bawa, Tjih, and E. Tan, “Antioxidant Activity of Three
“Biological preservation of foods – Bacteriocins Honey Samples in relation with Their Biochemical
of lactic acid bacteria,” Indian Journal of Components,”Journal of Analytic Methods in
Biotechnology, vol. 4, no. 10, pp. 446–454, 2005. Chemistry, pp. 1–10, 2013.
35. S. Punyauppa-path and P. Phumkhachorn, “Nisin: 46. N. Charernsriwilaiwat, P. Opanasopit, and T.
production and mechanism of antimicrobial Rojanarata, “In Vitro Antioxidant Activity of
action,” International of Current Research, vol. 7, Chitosan Aqueous Solution : Effect of Salt Form,”
no. 2, pp. 47–53, 2015. Tropical Journal of Pharmaceutical Research, vol.
36. M. Soares, A. Fernandes, D. Carvalho, A. Clarissa, 11, no. 2, pp. 235–242, 2012.
A. Aparecida, C. Souza, P. Henrique, D. Sobral, J. 47. A. Rajalakshmi, N. Krithiga, and A. Jayachitra,
César, J. De Paula, and A. De Lima, “The effects “Antioxidant Activity of the Chitosan Extracted
of nisin on Staphylococcus aureus count and the from Shrimp Exoskeleton,” Middle-East Journal
physicochemical properties of Traditional Minas of Scientific Research, vol. 16, no. 10, pp. 1446–
Serro cheese,” International Dairy Journal., vol. 21, 1451, 2013.
no. 2, pp. 90–96, 2011. 48. A. Penyalutan and B. Averrhoa, “Application of
37. Skurtys O., Acevedo C., Pedreschi F., Enrione J., palm stearin- chitosan edible coating on star fruits
and Osorio F., “Food Hydrocolloid Edible Films (Averrhoa carambola L.),” Malaysian Journal
and Coatings,” Science & Engineering, vol. 1, no. Analytical Science, vol. 16, no. 3, pp. 325–334,
1, pp. 34, 2001. 2012.
38. C. Kaur and H. C. Kapoor, “Inhibition of 49. R.P. Campos and M. de A. Rodovalho, “Coating
enzymatic browning in apples, potatoes and on „Camarosa‟ organic strawberries stored at low
mushrooms,” Journal of Scientific and Industrial temperature,” Brazillian Journal, vol. 12, no. 1, pp.
Research, vol. 59, no. 5, pp. 389–394, 2000. 60–67, 2009.
39. I. Ioannou and M. Ghoul, “Prevention of 50. J. Malmiri and A. Rahman, “Development of an
enzymatic browning in fruits and vegetables,” edible coating based on chitosan-glycerol to delay
European Scientific Journal., vol. 9, no. 30, pp. „Berangan‟ banana ( Musa sapientum cv .
310–341, 2013. Berangan ) ripening process,” International Food
40. S. Dwivedi, M. N.Vasavada, and D. Cornforth, Research Journal., vol. 18, no. 3, pp. 989–997,
“Evaluation of Antioxidant Effects and Sensory 2011.
Attributes of Chinese 5-Spice Ingredients in 51. R. A. Ghavidel, M. G. Davoodi, and A. F. Adib,
Cooked Ground Beef,” Journal of Food Chemistry, “Effect of Selected Edible Coatings To Extend
vol. 71, no. 1, pp c-12-c17, 2006. Shelf-Life Of Fresh-Cut Apples,” International
41. I. Marin, E. Sayas-Baebera, M. Viuda-Martos, C. Journal of Agriculture and Crop Science, vol. 6,
Navarro, and E. Sendra, “Chemical Composition, no. 16, pp. 1171–1178, 2013.
Antioxidant and Antimicrobial Activity of 52. X. Zeng, Y. Duan, W. Zhe, J. Jiang, L. He, S.
Essential Oils from Organic Fennel, Parsley, and Wang, and M. Wang, “Edible coating based on
Lavender from Spain,” Journal of Foods, vol. 18, soy protein to improve shelf life and overall
no. 5, pp. 1–10, 2016. quality of minimally processed jujubes,” Journal
42. K. Nugboon and K. Intarapichet, “Antioxidant and of Food, Agriculture & Environment, vol. 11, no.
antibacterial activities of Thai culinary herb and October, pp. 263–269, 2013.
spice extracts, and application in pork meatballs,” 53. M. Rakshit and C. Ramalingam, “Gum acacia
International Food Research Journal, vol. 22, no. 5, coating with garlic and cinnamon as an alternate ,
pp. 1788–1800, 2015. natural preservative for meat and fish,” African
43. S. Supapvanich, P. Prathaan, and R. Tepsorn, Journal Biotechnology, vol. 12, no. 4, pp. 406–413,
“Postharvest Biology and Technology Browning 2013.
inhibition in fresh-cut rose apple fruit cv.
Taaptimjaan using konjac glucomannan coating
incorporated with pineapple fruit extract,” Available online at
Postharvest Biology and Technology, vol. 73, no.
1, pp. 46–49, 2012.
http://www.banglajol.info/index
44. N. Mahae, C. Chalat, and P. Muhamud, .php/CERB
“Antioxidant and antimicrobial properties of
chitosan-sugar complex,” International Food
Research Journal, vol. 18, no. 4, pp. 1543–1551,

©Bangladesh Uni. of Engg.&Tech 153

.
Publisher: Department of Chemical Engineering, Bangladesh University of Engineering and Technology (BUET). Review &Publication: A submitted original
manuscript is taken into review only if the uniqueness is found to be more than 85% in plag-scanning and selected for publication by the complete acceptance from at
least two reviewers out of three. Home Page: http://www.banglajol.info/index.php/CERB. Indexed by Chemical Abstract Service (CAS), CEABA-VtB, Google
Scholar, Scopus and DOAJ.