Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

44 страница из 126

5 5. Olive Oil: Olive oil acts as natural preservative as it segregates/separates the food from coming in contact with the air which detains oxidation, degradation and molding.

6 6. Cloves: It is the most traditional food preservative which we use from ancient times. It contains phenolic compounds in a large amount which consist of antioxidant properties which makes sure that it prevents the breeding of fungus and bacteria on the food. It is a very useful and effective method since the beginning.

7 7. Ginger: Ginger is also a natural preservative which helps in the preservation of the food due to its “antimicrobial” property.

8 8. Castor Oil: Castor oil has anti-fungal property which helps in the food preservation. It inhibits the growth of the fungus on the food. Many grains and pulses are coated with the castor oil so that they can be stored for the long time.

1 1. Drying: It is an ancient method used for the food preservation. This method prevents hydrolysis makes the environment for bacteria unfit for the growth. It uncovers the food to the high temperature which helps the food to be demoisturized. Electric dehydrator is consider to be the best unit for process of drying [90].