Preservantes

Preservantes, or preservatives, are substances added to foods, cosmetics, and medicines to extend shelf life by inhibiting spoilage, microbial growth, or oxidation. They help maintain flavor, texture, color, and safety during storage and transport.

Preservatives are usually categorized as antimicrobial agents and antioxidants. Antimicrobial preservatives suppress the growth of bacteria, yeasts, and molds; antioxidants slow chemical reactions such as lipid oxidation. Common antimicrobial food preservatives include sodium nitrite and nitrate, benzoates, sorbates, and sulfites. Natural approaches involve salt, sugar, vinegar, fermentation, and drying. Antioxidants include ascorbic acid, tocopherols, and synthetic compounds like BHT and BHA.

Usage varies by sector. In foods, preservatives are common in processed meats, beverages, dairy, and baked goods. In cosmetics, preservatives such as parabens, phenoxyethanol, and formaldehyde-releasers help prevent microbial growth; in pharmaceuticals, preservatives ensure sterility of products and packaging.

Regulation and safety: Authorities such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) set acceptable daily intakes and max permitted levels; labeling is required in many jurisdictions. While most approved preservatives are considered safe at authorized levels, some individuals may have allergies or sensitivities, and there is ongoing scientific debate about long-term effects of certain additives.

History: Methods for preservation date back to ancient salting and drying. Modern preservatives emerged with canning and refrigeration, followed by synthetic antimicrobials and antioxidants in the 20th century, refining food safety, shelf life, and product consistency.