A Review on The Latest Advances in Food and Cosmetics Preservatives: Safety and Legality

The introduction of natural preservatives to enhance food safety represents a growing trend in the food industry aimed at reducing the reliance on synthetic additives. Natural preservatives, derived from plants, animals, or microbial sources, offer a safer alternative by inhibiting the growth of spoilage organisms and pathogens without the potential health risks associated with artificial preservatives. Natural Preservatives are substances derive from natural sources that helps extend the shelf life of food, cosmetics, and other products by inhibiting the growth of micro-organisms like bacteria mold and yeast. These are obtained from the plants, animals, or minerals that inhibit the growth of microorganisms, preventing spoilage. Key examples of natural preservatives include essential oils, such as those from rosemary and oregano, which have antimicrobial properties; organic acids like citric and lactic acid, which can lower the pH of food to prevent microbial growth; and compounds like nisin, a bacteriocin produced by Lactococcus lactis, which is effective against a wide range of bacteria.[1]. The use of natural preservatives aligns with consumer demand for clean-label products, which are perceived as healthier and more environmentally friendly. Moreover, these preservatives can help extend the shelf life of food products, reduce food waste, and enhance overall food safety. However, the effectiveness of natural preservatives can be influenced by factors such as the type of food, storage conditions, and the concentration of the preservative. Ongoing research is essential to optimize their use and ensure they provide a reliable and consistent level of protection across various food products.  The acquaintance of normal additives with improve food handling addresses a developing pattern in the food business pointed toward lessening the dependence on engineered added substances. Regular additives, got from plants, creatures, or microbial sources, offer a more secure option by hindering the development of waste living beings and microorganisms without the potential wellbeing chances related with counterfeit additives.[2]. Key instances of normal additives incorporate natural balms, for example, those from rosemary and oregano, which have antimicrobial properties; natural acids like citrus and lactic corrosive, which can bring down the pH of food to forestall microbial development; and mixtures like nisin, A bacteriocin delivered by Lactococcus lactis, which is viable against a great many microorganisms. The utilization of normal additives lines up with customer interest for clean-mark items, which are seen as better and all the more harmless to the ecosystem. Additionally, these additives can assist with expanding the time span of usability of food items, decrease food waste, and improve generally speaking food handling.[3]. Nonetheless, the adequacy of normal additives can be affected by variables, for example, the sort of food, stockpiling conditions, and the grouping of the additive. Progressing research is fundamental to streamline their utilization and guarantee they give a solid and predictable degree of security across different food items.

3. Importance Of Food Safety:

3.1 Role of food preservatives in food safety:

Food preservatives play a crucial role in ensuring food safety by extending the shelf life of food products and preventing spoilage. here are the key roles of food preservatives[4].

1.Preventing microbial growth:

Inhibiting bacteria and fungi: preservatives like sodium benzoate, potassium sorbate, and nitrates prevent the growth of bacteria, yeast, and molds, which can cause foodborne illnesses

2.Preventing oxidation:

Reducing rancidity: antioxidants like bha (butylated hydroxyanisole) and bht (butylated hydroxytoluene) prevent the oxidation of fats and oils, which can cause rancidity, off-flavors, and loss of nutritional quality. maintaining color: some preservatives, such as ascorbic acid (vitamin c), prevent the oxidation that can cause discoloration in fruits and vegetables.

3. Enhancing food quality and shelf life:

Prolonging freshness: preservatives help keep food fresh for longer periods, reducing food waste and ensuring that food remains safe to eat throughout its intended shelf life. flavor preservation: by preventing spoilage, preservatives help maintain the intended flavor profile of food products.

4. Inhibiting enzymatic reactions:

Controlling browning: preservatives like sulfur dioxide are used to prevent enzymatic browning in foods like dried fruits and wine, maintaining their appearance and taste.

5.                                    Reducing spoilage during transportation and storage:

Safe distribution: by extending shelf life, preservatives allow food to be safely transported over long distances and stored for extended periods without significant loss of quality or safety.

6. Ensuring safety in processed foods:

Processed Foods Stability: In processed foods, preservatives prevent spoilage that can occur due to the complex nature of ingredients and their interactions, ensuring these foods remain safe for consumption.

7. Regulatory compliance and public health:

Adhering to Food Safety Standards: The use of approved preservatives helps manufacturers comply with food safety regulations, ensuring that food products meet health standards.

Preventing Foodborne Illnesses: By controlling microbial growth, preservatives play a direct role in reducing the risk of foodborne diseases, which is critical for public health.

3.2 Overview of natural preservatives:

Natural preservatives are substances derived from natural sources that help extend the shelf life of food, cosmetics, and other products by inhibiting the growth of microorganisms such as bacteria, yeast, and mold. Unlike synthetic preservatives, which can have adverse health effects or environmental impacts, natural preservatives are generally considered safer and more environmentally friendly[5].

Common Natural Preservatives Include:

Salt: one of the oldest and most effective preservatives, salt dehydrates food, creating an environment inhospitable to bacteria

Sugar: high concentrations of sugar draw water out of food, inhibiting microbial growth. this       is the basis for jams, jellies, and preserves.

Vinegar: the acetic acid in vinegar creates an acidic environment that prevents bacterial growth. this is used in pickling.

Honey: its low water content and high sugar concentration make it a natural preservative for many foods.

Spices: many spices, like cinnamon, cloves, and garlic, have antimicrobial properties.

Oil: in certain cases, oil can act as a barrier, preventing moisture and oxygen from reaching the food.

Citric acid: found naturally in citrus fruits, citric acid lowers the ph of foods, creating an acidic environment that preserves food and enhances flavor[6].

Rosemary extract: this antioxidant-rich herb extract is used to prevent the oxidation of fats and oils in foods, which helps prevent spoilage.

Vitamin e (tocopherol) an antioxidant that prevents rancidity in fats and oils, vitamin e is used in both food and cosmetic products.

Honey: naturally antibacterial and antifungal, honey has been used as a preservative in various foods, especially in baked goods.

Essential oils: certain essential oils, like tea tree oil, thyme oil, and oregano oil, have antimicrobial properties and are used in natural preservative blends, particularly in cosmetics.

Lemon juice: rich in citric acid and vitamin c, lemon juice acts as a preservative in various foods, particularly in preventing browning in fruits and vegetables.
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Classification of preservatives

Figure 2.  Classification Of Preservatives

Difference Between Natural Preservatives And Synthetic Preservatives

3.5 Problems Associated With Preservatives

Nowadays, the use of synthetic/artificial preservatives has become common (as   they are cheap and easily available), which has not been widely accepted by consumers as they are aware of the preservatives’ short- and long-term life-threatening adverse effects on health, which is the major area of concern for researchers[7].The presence of hazardous chemicals in the product sabotages consumer health. The various problems/adverse effects associated with the frequent use of synthetic preservatives in various formulations have been summarized in figure 3

Figure 3. Problems Associated With Synthetic Preservatives 

How To Overcome The Problem Associated With Preservatives?

1.Choose Fresh and Minimally Processed foods.

2.Read Food Labels Carefully.

3.Prepare food at home.

4.Improve food storage and package.

5.Use natural preservatives 

6.Enhance storage and packaging[8]

Harmful Effects Of Food Additives On Human Health:

1.               Artificial food colours can cause allergies, asthma, hyperactivity, possible carcinogen.

2.              Nitrites and Nitrates can develop into nitrosamines in body, which can be carcinogenic. 

3.                          Sulphites (Sulphur dioxide) can cause allergic and asthmatic reactions.

4. Sugar and Sweeteners can cause obesity, dental cavities, diabetes and hypoglycemia, Increased triglycerides (blood fats) or candida (yeasts)

5. Artificial Sweeteners (Aspartame and Saccharin) can cause behavioural problems, hyperactivity, allergies, and possibly carcinogenic. The government cautions against the use of any artificial sweetener by children and pregnant women[9].

6.          MSG (monosodium glutamate) can cause common allergic and behavioural reactions, pains.

Allergic and behavioral reactions, including Flavours can cause allergic or behavioral reactions. 

7. preservatives can cause allergic reactions, hyperactivity, possibly cancer  causing; BHT may be toxic to the nervous system and the liver

8.                                 Artificial Flavours can cause allergic or behavioural reactions.

9.Salt can cause fluid retention and blood pressure

 4. Preservatives Used In Cosmetics

4.1 Definition Of Cosmetics:

The term ‘cosmetics’ derives from the Greek “Kosm tikos” meaning having the power to arrange, skilled in decoration, to give “kosmein”, to adorn, and “kosmos”, order, harmony  The Council of

European Union regulation gave the following definition: “cosmetic product means any substance or mixture intended to be placed in contact with the external parts of the human body[10].(epidermis ,hair system, nails, lips, and external genital organs) or with the teeth and the mucous membranes of the oral cavity with a view exclusively or mainly to cleaning them, perfuming them, changing their appearance, protecting them, keeping them in good condition, or correcting body odours Generally, a cosmetic product is used in the direct treatment of the external surface of the human body in order to perform the following four functions:

(1) Maintenance in good condition.

(2) change in appearance;

(3) protection; and

(4) correction of body odor 

The term “cosmeceutics” (or active cosmetics) was popularized by the dermatologist Albert Kligman in the 1980s. This Term means a combination of cosmetics and pharmaceuticals, used to define products that can have beneficial effect on skin, but cannot be considered as having a clear biological therapeutic effect (e.g., retinol, certain bleaching agents, etc.). However, the cosmeceutical term remains controversial without legal status and has not been generally accepted by all researchers Cosmetics can be classified according to their use, fields of application, functions, form of preparation, consumer’s age or gender, among others[11].

The most appropriate classification is as follows:

(1)                              cosmetics for personal cleansing (soaps, deodorants, shampoos)

(2)    cosmetics for the skin, hair, and integument care (toothpastes, products for    external intimate care)

(3)                                       cosmetics for embellishment (perfumes, lip colors)

(4)                                  Protective cosmetics (solar products, anti-wrinke products) 

(5) Corrective cosmetics (beauty masks, hair dyes)

(6)                           Maintenance cosmetics (Shaving cream, moisturization creams) etc. 

(7)                                     Active Cosmetics (fluoridated toothpastes antiseptics

Cosmetics products are often used by people around the world almost every day and become a part of our lifestyle. Cosmetics products comprise several products ranging from shampoos to deodorants, lotions to creams, foundations to lipsticks, mouth washes to  toothpaste and so on, as depicted in Tables 1 and 2, with the hope of providing protection, maintenance, cleansing, minimizing body odor, beautification and developing an attractive and charming personality They are meant to be frequently applied on external non-sterile parts of the body, especially the skin, and are susceptible to microbial contamination with every use. Cosmetic products containing water, oils, peptides, and carbohydrates offer an ideal environment for the microbial growth of pathogenic organisms ,which may further lead to the spoilage of products and result in the loss of some essential properties To prevent microbial growth, undesirable changes, deterioration of the cosmetic product, and chances of skin infection, two distinct classes, namely, antimicrobial and antioxidant preservatives are generally used  Moreover, special measures must be taken by consumers at their end while using cosmetic products to retard their spoilage[12].

4.2 Table 1 Different Classes Of Cosmetics And Personal Care

4.3 Table 2.  List Of Existing Cosmetic Preservatives And Their Toxic Effects

4.4 Recent Trends In Food Preservatives

Scores of additives, whether regular/engineered, are utilized in different items accessible on the lookout. An unmistakable pattern towards gentle substances should be visible, especially natural corrosive based additives are very well known these days. Additives are by and large integrated to guarantee the security of the item yet can break down the item whenever utilized insufficiently[20]. In light of a few reports on the gamble of refinement related with the utilization of additives, the Logical Panel on Buyer Items in Europe and the Restorative Fixing Survey in North America acquainted changes in regulation with present limitations on their most extreme allowed focuses or even restricted them at times Organizations are currently searching for new regular options with the possibility to satisfy the hopes of the two makers and shoppers[21].

5. Nanotechnology In Food Preservatives

As of late, nanotechnology is the most dynamic and quickest developing dynamic examination field with the extraordinary capacity to control matter in nano aspects and grant novel properties to the materials. Nanotechnology has various applications in different fields, however its job in food safeguarding is surprising. Nanotechnology manages the blend of different nanomaterials of various aspects, for example, nanoparticles, quantum spots, nanorods, nanotubes, nano capsules, nano emulsions, and so on [22]. Inferable from their physicochemical nature and antimicrobial potential, nanomaterials can offer an answer in food bundling and safeguarding in utilitarian food varieties, bioactive parts, for example, carbs, proteins, and nutrients, and so forth are defenseless to microbial weakening, which at last prompts the corruption of food. Nanoencapsulation safeguards the organically dynamic parts by giving a defensive obstruction against dampness and gas trade that empowers the hindering of their substance corruption, gives solidness, and works with their controlled delivery. The nanoparticles are answerable for creating mechanical and heat-safe properties that in the end draw out the timeframe of realistic usability [23]. Food fixings are inclined to corruption during handling and oxidative decay during capacity, thusly, effective bundling frameworks are expected to defeat this issue. At the point when we discuss an effective bundling framework, the pressing material is of central importance for keeping up with the nature of groceries. The bundling idea has been acquainted with serve significant capabilities like item control, show and comfort, conservation, quality assurance, and to give capacity history of the concerned item. Food bundling gives a defensive obstruction to new products of the soil against air, light, dampness, dryness, and so forth, consequently assuming a basic part in the conservation of groceries. Nano bundling incorporates "dynamic", "savvy", and insightful food bundling frameworks [24] for example, biodegradable nanocomposites, nano clays, and nano edible coatings on the food surface with amazing mechanical strength and boundary properties that actually further develop food sturdiness and add to the timeframe of realistic usability of the food item. Clever food bundling with nano sensors to screen the nourishment for microorganism discovery and ready buyers to the security status of food are presently practically speaking Eatable coatings and movies on the food surface are intended to be devoured with bundled food. It becomes vital that the fixings utilized in the bundling ought to be named GRAS [25]. The uses of different nanoparticles (NPs) and nanomaterials have been momentarily summed up in Table 3

Table 3  Nanoparticles For Food Preservatives

6.  Self-Preserving System

Microbial pollution is one of the significant unavoidable issues that should be tended to. Additives are frequently added to control microbial bioburden, i.e., forestall item crumbling by repressing microbial expansion and adequately expanding the timeframe of realistic usability of the item. The utilization of additives is viewed as related with numerous toxicological impacts; in this way, it is liked to add additives at fixation levels as low as could really be expected. In any case, the deficient degree of additives is again of no utilization as it gives space to microbial pollution and makes the item defenseless to disintegration. [35] To accomplish safeguarding without adding additives, solid and powerful strategies for broadening the time span of usability should be thought of, for example, the utilization of bio-additives that deal better bundling designs  An elective way to deal with accomplish the harmony between the antimicrobial adequacy and toxicological impacts of antimicrobial additives is to incorporate multifunctional parts in the detailing, which improve the general antimicrobial action of the plan notwithstanding their essential capability. Self-saving frameworks or definitions come into the image, in which the customary single compound additives have been supplanted by different elements of the detailing areas of strength for with properties to battle microbial development [36]. In superficial items, numerous restorative fixings other than additives, like liquor, cell reinforcements, biomimetic phospholipids, chelating specialists, unsaturated fats, natural balm, and surfactants, are found to have antimicrobial properties. Ophthalmic definitions, which are for the most part planned as isotonic supported arrangements, additionally incorporate multifunctional fixings in the structure to upgrade the general antimicrobial action of the detailing. Be that as it may, these multifunctional fixings have not yet been perceived as additives by European guidelines and are not recorded in that frame of mind of the seventh amendment of the Restorative Order among formally allowed additives The development of selfsafeguarding frameworks or plans depends on the standards of "Obstacle innovation" which includes the wise and cautious mix of multifunctional fixings, with gentle individual effect, to limit or dispose of the utilization of poisonous compound additives. The standards of self-protecting innovation include a synergistic mix of saving elements or obstacles to keep a consistent mind the microbial populaces and deal top notch and security. The severe upkeep of aseptic circumstances through the severe adherence to GMP necessities, airless pressing to forestall the acquaintance of outside microorganisms with further develop safeguarding, and water action is diminished to put the microbial development down, bio-additives, and pH control to diminish or limit the multiplication pace of organisms and multipurpose antibacterial parts. The following are recorded some multifunctional fixings with antimicrobial properties[37] (Table 4)

Table. 4   Multifunctional Ingredients With Antimicrobial Properties.

7. Legislation For Food, Cosmetics, And Pharmaceutical Products Around The Globe

Each country needs compelling regulation to direct and control the plan of different items by forcing regulations and setting up rules for guaranteeing the security of the two items and customers also in view of the wellbeing assessments, some limitation cutoff points and conditions are legitimately being forced by administrative bodies or organizations all through the world for the utilization of added substances in the item. It is lawfully expected that additives should be utilized in consistence with the guidelines determined in the regulation to guarantee the security of the completed item[38]. A few ICH rules ought to be considered for the consideration of cell reinforcement and antimicrobial additives in the item. In the EU, each added substance (additive) relegated to a code starts with the letter E followed by a three-to-four-digit number. The numbering plan is by the Global Numbering Framework Antimicrobial additives ought to be artificially characterized and assigned by the Compound Dynamic Help Vault Number  still up in the air by the Codex Alimentarius Council[39].

Flowchart Of Organizational Structure Of Indian Pharma Regulatory System (Cdsco).

Table 5. Legislation On Cosmetic Products In India, Usa, And Europe.

Table 7 Legislation On Pharmaceutical Products In India, Usa, And Europe.