Food preservatives

Food preservatives

▪ Table
Food preservatives
chemical agent mechanism of action
Antioxidants
ascorbic acid oxygen scavenger
butylated hydroxyanisole (BHA) free radical scavenger
butylated hydroxytoluene (BHT) free radical scavenger
citric acid enzyme inhibitor/metal chelator
sulfites enzyme inhibitor/oxygen scavenger
tertiary butylhydroquinone (TBHQ) free radical scavenger
tocopherols free radical scavenger
Antimicrobials
acetic acid disrupts cell membrane function (bacteria, yeasts, some molds)
benzoic acid disrupts cell membrane function/inhibits enzymes (molds, yeasts, some bacteria)
natamycin binds sterol groups in fungal cell membrane (molds, yeasts)
nisin disrupts cell membrane function (gram-positive bacteria, lactic acid-producing bacteria)
nitrates, nitrites inhibits enzymes/disrupts cell membrane function (bacteria, primarily Clostridium botulinum)
propionic acid disrupts cell membrane function (molds, some bacteria)
sorbic acid disrupts cell membrane function/inhibits enzymes/inhibits bacterial spore germination (yeasts, molds, some bacteria)
sulfites and sulfur dioxide inhibits enzymes/forms addition compounds (bacteria, yeasts, molds)
See as table:

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Universalium. 2010.

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