Plant-based Preservatives: Edible spices are originally used in food for flavoring and aroma enhancement. Recent studies have shown that these substances also possess antibacterial and preservative properties, inhibiting the growth of infectious microorganisms and extending the shelf life of food. These spices include garlic, ginger, Sichuan pepper, cloves, cinnamon, nutmeg, star anise, and fennel. For example, garlic extract has a strong inhibitory and bactericidal effect on dozens of bacteria and fungi that contribute to food spoilage; allicin is the main functional component. Terpenoids in ginger extract also have strong bactericidal effects.
Microbial-based Preservatives: Microbial-derived biopreservatives are antimicrobial substances produced by microbial metabolism, mainly organic acids, polypeptides, or precursor peptides. Their mechanism of action primarily involves the formation of micropores in the cell membrane, leading to increased cell membrane permeability and disruption of energy production systems, thereby inhibiting microbial growth. Currently approved and widely used microbial preservatives globally include nisin, kojic acid, and natamycin, all important products of fermentation engineering.
Animal-derived biological preservatives that are frequently reported in current research include insect antimicrobial peptides, chitosan, and protamine sulfate.
