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Research Article Open Access
To preserve food in a state that is appetizing, nutritious, safe and unspoiled, need of a preservative is must. People are trying to stay away from everything synthetic including preservatives, as much as possible in the current scenario. This is due to increasing complications arising from the use of the synthetic ingredients. These consumers led trends have fuelled a renewed interest in the development of more ‘natural preservatives’ for extending the shelf life and maintaining the safety of foods. This review focuses natural preservatives and other substances of natural origin which have potential to act as preservatives for foodstuff.
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Author(s): Prabodh Chander Sharma Sandeep Jain Geeta Yadav Archana Sharma
Preservative, anti-browning agent, bacteriocin, Maillard reaction