Preservative

Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration.

These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.

[5] Other antioxidants include the phenol derivatives BHA, BHT, TBHQ and propyl gallate.

[6] A variety of agents are added to sequester (deactivate) metal ions that otherwise catalyze the oxidation of fats.

[1] Citric and ascorbic acids target enzymes that degrade fruits and vegetables, e.g., mono/polyphenol oxidase which turns surfaces of cut apples and potatoes brown.

Smoking entails exposing food to a variety of phenols, which are antioxidants.

Natural preservatives include rosemary and oregano extract,[12] hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.

Traditional preservatives, such as sodium benzoate have raised health concerns in the past.

Water-based home and personal care products use broad-spectrum preservatives, such as isothiazolinones and formaldehyde releasers, which may cause sensitization, leading to allergic skin.