On September 28, 2026

Food Additives and Preservatives, Natural and Synthetic – Mechanism of Action, Reactions and Side Effects

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The history of food preservation dates back to ancient times, when humans discovered
various methods to extend the shelf life and maintain the quality of food. The
discovery of fire introduced smoking as an early preservation technique, while
freezing was naturally adopted in colder climates. Salt was widely used, particularly
for preserving meat and fish, by reducing moisture and inhibiting microbial growth.
Over time, other natural substances, including vinegar, lemon juice, wine, honey, and
extracts obtained from various plant leaves and spices, were recognized for their
preservative properties. The effectiveness and duration of these traditional
preservation methods depended on several factors, including storage time,
temperature, climate, warfare, and the availability of food resources.

With the advancement of science and technology, knowledge gained from traditional
preservation practices contributed to the development of modern food preservation
techniques and food additives. Synthetic preservatives are now widely used to extend
shelf life and prevent food deterioration caused by microorganisms, oxidation,
rancidity, and undesirable changes in color, flavor, and texture. Although these
additives can improve food stability, quality, and safety, excessive or prolonged
exposure to certain synthetic preservatives has raised concerns regarding potential
adverse effects on human health. These concerns have increased interest in safer and
more sustainable alternatives.

This review highlights the importance and benefits of natural food preservatives and
compares them with synthetic and artificial preservatives. It also discusses the major
types of natural preservatives, their mechanisms of action, and their applications in
food preservation. Furthermore, the review examines potential health risks associated
with excessive consumption of artificial food preservatives and additives, including
their possible relationship with various adverse health effects. The study emphasizes
the need for safer, effective, and sustainable preservation strategies for future food
systems.

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