natural products as preservatives

ISSN 0975-6299 Vol.1/Issue-4/Oct-Dec.2010

www.ijpbs.net Pharmacognosy

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International Journal of Pharma and Bio Sciences

NATURAL PRODUCTS AS PRESERVATIVES

ANUPAMA SINGH*, PRAMOD KUMAR SHARMA AND

GARIMA GARG

1Department of Pharmaceutical Technology, Meerut Institute of Engineering and Technology, Meerut- 250005,

U.P., India

*Corresponding Author [email protected]

ABSTRACT

Natural preservatives are the chemical agents derived from plants, animals, microbes and their metabolites that prevent the decomposition of products by any means. The mode of action of these natural preservatives is inhibition of microbial growth, oxidation and certain enzymatic reactions occurring in the foodstuffs. This review limelight various naturally derived constituents such as essential oils, flavonoids, phenolic compound, microbial metabolites and antimicrobial constituents of other foods that possesses the preserving action. These natural preservatives are gaining importance in recent years as they have little or no harmful effects. Currently pharmaceutical and food industries are emphasizing more on this scenario. This review details the methods of bio preservation to evaluate their efficacy in extending the shelf life and improving the microbial safety of pharmaceutical and food products.

KEYWORDS

Natural preservatives, antibacterial, antioxidant, antimicrobial, herbs, spices

INTRODUCTION A growing awareness among consumers towards the health aspects has increased their interest on natural products. As an alternative to certain disadvantages associated with chemical preservatives, industries are paying more emphasis on the use of natural preservatives. Utilization of natural preservatives has rendered foods with high nutritional value, free from chemical preservatives and adequate microbiological safety 1-3. The term preservative is defined as a natural or synthetic chemical agent that prevents decomposition by microbial growth or any undesirable chemical change in finished

products. They are added to various products to retard their spoilage, discoloration or contamination by micro organisms. Instead they help them retain their color, texture, flavor and nutritional value 4. Types of preservatives : Preservatives can be categorized into two types based upon their source of origin: 1. Artificial preservatives: These are a group of synthetic chemical substances that prevents spoilage and contamination of finished



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products by micro organisms. Some examples of these preservatives include nitrates, sulfites, sodium benzoate, propyl gallate and potassium sorbate. 2. Natural preservatives: These are the chemical constituents extracted from natural sources that offer intrinsic ability to protect products against microbial growth. These include essential oil constituents, flavonoids, phenolic compounds, etc. The natural preservatives have been categorized into four further types:

• Plant derived products as preservatives (herbs and spices)

• Animal derived products as preservatives (lard)

• Certain microbes and/or their metabolites (bacteriocins)

• Certain antimicrobial constituents of other foods (lysozyme, conalbumen, avidin, etc.)

Natural preservatives can also be categorized into three general types based upon their mode of action 5-7: Antimicrobials: They inhibit the growth of bacteria, yeasts, molds or fungi by creating an environment hostile to them. Antioxidants: They inhibit the oxidation of products. Third type blocks the natural ripening and enzymatic processes that occur in foodstuffs after harvest 7.

Plant based preservatives Certain aromatic constituents are present in plants for protection and perpetuation of their species. This aroma in plant exists as a precursor that gets decomposed by enzymes during plant tissue damage creating an anti-bacterial aroma. Herbs and spices contain volatile chemicals that are used in the production of preservatives via distillation and enzymatic action. These natural herbs are used in the form of powder, extracts or essential oils to check the microbial growth. The preservative activity of

these natural herbs/ spices depends on the type of test organism, nature and concentration of herb/spice. Herbs have been used as flavoring agents and preservatives due to their antimicrobial activity against certain pathogens, and antioxidant property 1, 4, 7. The brief description of these herbs/spices as natural preservatives is as follows: 1. Clove Botanical name: Syzygium aromaticum Family: Myrtacea Part used: Dried flower buds (clove oil is distilled from this plant part) Chemical constituent as preservative: Eugenol Preservative action: Clove oil shows antibacterial activity against Gram-negative anaerobic bacteria such as Bacillus subtilis, Listeria monocytogenes, Salmonella enterica, Escherichia coli, Saccharomyces cerevisiae, Porphyromonas gingivalis and Prevotella intermedia. It is also effective against species such as Eurotium, Aspergillus and Penicillium genera. Eugenol also exhibit antioxidant activity 8-12. 2. Sweet orange Botanical name: Citrus aurantium var. dulcis (sweet orange) and Citrus aurantium var. amara (bitter orange). Family: Rutaceae Part used: Fruit, dried outer peel of the ripe fruit, floral water and essential oils Chemical constituent as preservative: Gamma-terpinene, terpinolene, alpha-terpinene, essential oil, hesperidin, neohesperidin, bitter substances Preservative action: It shows antibacterial activity against Escherichia coli and Staphylococcus aureus. Essential oil also shows antifungal activity. Citrus oils also contain natural antioxidants which inhibit oxidation of products 13-15. 3. Cinnamon Botanical name: Cinnamomum verum J.S. Presl (also known as C. zeylanicum Nees) and C. cassia Blume.



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Family: Lauraceae Part used: Dried inner bark of shoot or trunk freed from underlying parenchyma of C. verum and outer cork of C. cassia Blume. Chemical constituent as preservative: Cinnamaldehyde, eugenol, carophyllene, 1,8 cineole Preservative action: As a natural food preservative it possesses antioxidant and wide range of antimicrobial and fungicidal properties that forms a theoretical basis for its use. It exhibits antibacterial and fungicidal activity against Bacillus subtilis, Escherichia coli, Saccharomyces cerevisia, Candida albicans, L. monocytogenes, Salmonella enterica, Eurotium amstelodami, E. herbariorum, E. repens, E. rubrum, Aspergillus flavus, A. niger and Penicillium corylophilum 16-19.

4. Albizia Botanical name: Albizia lebbeck Family: Fabaceae Part used: Leaves and stem bark Chemical constituent as preservative: Albiziasaponins A, B, C, epicatechin, procyanidins Preservative action: It possesses antifungal and antibacterial action 20, 21. 5. Aloe vera Botanical name: Aloe vera (L.) / Aloe barbadensis (Mill.) Family: Aloeaceae Part used: leaf Chemical constituent as preservative: Anthraquinone glycosides: aloin, aloe-emodin, barbaloin and emodin Preservative action: It shows antioxidant and antibacterial activity against Pseudomonas aeruginosa, Klebsiella pneumoniae, Streptococcus pyogenes, Staphylococcus aureus and E. coli 22-25. 6. Cocoa Botanical name: Theobroma cacao Family: Sterculiaceae Part used: Seeds from the pods of the cacao tree

Chemical constituent as preservative: Phenolics and alkaloids Preservative action: The presence of phenolics in cocoa possesses antioxidant activity thus preventing the need for added preservatives 26-

28. 7. Echinacea Botanical name: E. angustifolia, E. purpurea and E. pallida Family: Compositae Part used: Root, leaf and aerial parts Chemical constituent as preservative: Essential oils, vitamins, polyacetylenes Preservative action: It exhibits significant antioxidant activity and antifungal activity against Saccharomyces cerevisiae, Candida shehata, C. kefyr, C. albicans, C. steatulytica and C. tropicalis 29-31. 8. Garlic Botanical name: Allium sativum Family: Liliaceae Part used: bulb and oil from the bulb Chemical constituent as preservative: alliin, allicin and ajoene Preservative action: Garlic has strong antioxidant activity and is capable of directly scavenging free radicals. Allicin is chiefly responsible for garlic’s antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria such as E. coli, Staphylococcus aureus, Mycobacterium tuberculosis, Proteus spp., Streptococcus faecalis and Pseudomonas aeruginosa. It also shows antifungal activity against Candida albicans 31-34. 9. Ginger Botanical name: Zingiber officinale Roscoe Family: Zingiberaceae Part used: Rhizome Chemical constituent as preservative: Essential oils, pungent phenolic compounds, gingerols Preservative action: Ginger shows significant antibacterial activity against Staphylococcus aureus, Streptococcus pyogenes, S. pneumoniae and Haemophilus, Bacillus subtilis



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and E. coli. It also exerts significant direct and indirect antioxidant effect 35-37.

10. Grapeseed extract Botanical name: Vitis vinifera Family: Vitaceae Part used: Seeds, grape skins Chemical constituent as preservative: Proanthocyanidins, resveratrol Preservative action: It possesses strong antioxidant activity 38, 39. 11. Honey Source: Obtained from several plant species such as tea trees Leptospermum scoparium, Lipolygalifolium, etc. Chemical constituents as preservative: Phenolic compounds such as p-coumaric acid, flavonoids, kaempferol, chrysin, apigenin Preservative action: The phenolic compounds found in honey, namely the flavonoids, render it a good source of antioxidants and antibacterial activity. Antibacterial effect of honey is due to various mechanisms:

• Hydrogen peroxide content: It is naturally produced in honey and possesses antibacterial activity.

• High osmolarity: High sugar (sometimes upto 80%) and low water content reduces the growth of microbes.

• Low pH: Acidic nature of honey retards the growth of certain bacteria such as E. coli, Salmonella typhimurium, Staphylococcus aureus, Shigella sonnei, Listeria monocytogenes, Bacillus cereus and Streptococcus mutans 40-45.

12. Guarana Botanical name: Paullinia cupana Family: Sapindaceae Part used: Seeds Chemical constituent as preservative: Phenolic compounds Preservative action: Ethanolic extract of guarana shows antibacterial effect against E. coli, Salmonella typhimurium, Staphylococcus aureus. It also shows antioxidant activity 46.

13. Lavender Botanical name: Lavandula angustifolia, L. dentata, L. latifolia, L. pubescens, L. stoechas. Family: Labiatae Part used: Flower Chemical constituent as preservative: Essential oil, linalool, linalyl acetate Preservative action: Lavender oil has antibacterial and antifungal activity 47-50. 14. Liquorice Botanical name: Glycyrrhiza glabra L. Family: Leguminosae Part used: Root and stolon Chemical constituent as preservative: Glycyrrhizin, phenolic compounds (glicoisoflavonone and glicophenone), licochalcone A, isoflavones, volatile oil Preservative action: A number of constituents present in liquorice have antibacterial and antioxidant effect 51, 52. 15. Myrrh Botanical name: Commiphora molmol Family: Burseraceae Part used: Gum resin, stem and leaves Chemical constituent as preservative: Oleo-gum-resin, volatile oil Preservative action: Myrrh possesses antibacterial and antifungal activity against E. coli, Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans 53, 54. 16. Peppermint Botanical name: Mentha piperita Family: Labiatae Part used: Leaf or stem Chemical constituent as preservative: Essential oil (menthone, isomenthone), polyphenolic compounds (eriocitrin, rosmarinic acid and luteolin-7-O-rutinoside), flavonoid compounds Preservative action: Peppermint oil has been shown to have significant antibacterial activity against Helicobactor pylori, E. coli, Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes, Shigella sonnei and Micrococcus flavus. It is also fungicidal and



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fungistatic with its activity against Trichophyton tonsurans and Candida albicans. It has been shown to have antioxidant and free radical scavenging activity 55-57.

17. Rosemary Botanical name: Rosmarinus officinalis Family: Labiatae Part used: Fresh or dried leaf Chemical constituent as preservative: Phenolic acids, flavonoids, diterpenoid bitter substances, carnosol, carnosic acid Preservative action: It has strong antioxidant activity and is widely used to preserve food and cosmetics. It has antibacterial activity against a variety of bacteria including Helicobactor pylori and Staphylococcus aureus 58, 59.

18. Sage Botanical name: Salvia officinalis, S. lavandulaefolia Family: Labiatae Part used: Leaf Chemical constituent as preservative: Essential oil (thujone, thujol, eugenol, cineol, camphor), flavonoids, phenolic compounds, vitamin C Preservative action: Sage has antimicrobial activity against Staphylococcus aureus, E. coli, Salmonella spp., Enterococcus spp., Klebsiella ozanae, Shigella sonnei and Bacillus subtilis. It has antifungal activity against Candida albicans. Sage extracts have antioxidant effect 60-62.

19. Tea tree oil Botanical name: Melaleuca alternifolia Family: Myrtaceae Part used: Leaves and branches Chemical constituent as preservative: Essential oil Preservative action: It has activity against a range of yeasts, bacteria and fungi such as Corynebacterium spp., Klebsiella pneumoniae, Micrococcus spp., Propionibacterium acnes, Streptococcus pyogenes, Trichomonas vaginalis, Pseudomonas aeruginosa, Staphylococcus spp., and Candida albicans 63, 64.

20. Thyme Botanical name: Thymus vulgaris

Family: Labiatae Part used: Leaves and flowering tops Chemical constituent as preservative: Volatile oils, thymol, eugenol, flavonoids, rosmarinic acid Preservative action: It has antibacterial and antifungal activity against Clostridium botulinum, E. coli, Haemophilus influenzae, Klebsiella pneumoniae, Salmonella typhi, Staphylococcus aureus, and Candida albicans 65, 66.

21. Turmeric Botanical name: Curcuma longa Family: Zingiberaceae Part used: Dried secondary rhizome Chemical constituent as preservative: Phenolic curcuminoids (curcumin), essential oil Preservative action: Turmeric has significant antioxidant activity. Apart from this it is used as an antimicrobial for preserving food and antifungal activity against aspergillus and aflatoxin 67, 68.

22. Withania Botanical name: Withania somnifera Family: Solanaceae Part used: Primarily root, sometimes berry, leaves and bark Chemical constituent as preservative: Steroidal lactones, flavonoids, essential oils Preservative action: It has significant antioxidant activity. It shows antibacterial effect against Staphylococcus aureus, Listeria monocytogenes, Bacillus anthracis, Bacillus subtilis, Salmonella enteridis, E.coli and Salmonella typhimurium. It is found to have antifungal activity against Allescheria boydii, Aspergillus niger, Curvularia lunata, Microsporum canis, Nigrospora oryzae, Pleurotus ostreatus, Stachybotrys atra, Drechsiera rostrata and Epidermophyton floccosum 69-71. 23. Rasna Botanical name: Alpinia galanga Family: Zingiberaceae Part used: Dried rhizomes



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Chemical constituent as preservative: Oily pungent galangol, alpinol, galangin, sorghumol, bochmerd Preservative action: It shows significant antibacterial activity 72, 73. 24. Tulsi Botanical name: Ocimum sanctum Family: Labiatae Part used: Dried and fresh leaves Chemical constituent as preservative: Volatile oil containing eugenol Preservative action: The oil is antibacterial and antifungal in activity 74. 25. Capsicum Botanical name: Capsicum frutescense Family: Solanaceae Part used: Dried ripe fruits Chemical constituent as preservative: Fixed oil, capsaicin, capsanthin Preservative action: It shows antimicrobial activity 75, 76. 26. Coleus oil Botanical name: Coleus forskohlii Family: Labiatae Part used: Dried roots Chemical constituent as preservative: Bornyl acetate, coleonol B, coleonol C, deoxycoleonol, labdane diterpenoids Preservative action: It shows antimicrobial activity against Propionibacterium acnes, Staphylococcus aureus, Staphylococcus epidermidis and Candida albicans. It is used as a preservative in topical preparations 77, 78. 27. Neem Botanical name: Azadirachta indica Family: Meliaceae Part used: Leaves and seeds Chemical constituent as preservative: Limonoids, nimbin, nimbidin, azadirachtin, margolone, margolonone Preservative action: It shows antimicrobial activity against Staphylococcus aureus, Salmonella typhosa, Trichophyton spp.,

Microsporum spp., and Epidermaphyton floccosum 79, 80. 28. Green tea Botanical name: Camellia sinensis Family: Theaceae Part used: Leaf Chemical constituent as preservative: Polyphenols predominantly flavonoids Preservative action: It shows antimicrobial activity against Staphylococcus spp., Steptococcus spp., E. coli and Helicobacter pylori. It has strong antioxidant activity 31, 81-83. 29. Andrographis Botanical name: Andrographis paniculata Family: Acanthaceae Part used: Leaves, aerial parts Chemical constituent as preservative: Andrographolides, flavonoids, xanthones Preservative action: It shows significant antibacterial and antifungal activity against certain pathogenic organisms 84.

30. Bitter melon Botanical name: Momordica charantia Family: Cucurbitaceae Part used: Leaves, fruit Chemical constituent as preservative: Momordicins, charantins, fixed oil Preservative action: It shows antibacterial activity against E. coli, Salmonella paratyphi, Shigella dysenterae, Streptomyces griseus, Helicobacter pylori and Mycobacterium tuberculosis 31, 85, 86. 31. Bilberry Botanical name: Vaccinium myrtillus Family: Ericaceae Part used: Dried ripe and fresh fruit Chemical constituent as preservative: Astragalin, flavonols, phenolic acids, resveratrol Preservative action: It shows antimicrobial and antioxidant benefits 87-90.



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Animal based preservatives Certain animal secretions act as a source of preservation either in their crude form or after being processed to suitable form. These secretions are produced outside or inside their body and may have certain protective functions. 1. Lard Biological source: It is the purified internal fat obtained from the abdomen of hog Sus scrofa Linn. Family: Suidae Chemical constituent as preservative: Olein, stearin, palmitin Preservative action: It is used as a preservative 68. Microbes or their metabolites based preservatives Microbes are organisms that are invisible to naked eyes. They may both be harmful (Helicobacter pylori) as well as beneficial for human health (Escherichia coli). They too produce certain metabolites during their life cycle which are used in various applications in pharmaceutical and food industries. Antibiotics are metabolic products of these microbes which show their action against various other harmful microbial species. Others also produce certain products used as preservatives in various food and pharmaceutical preparations as mentioned below: 1. Nisin Biological source: Lactobacillus lactis Chemical nature: Polypeptide Preservative action: Nisin is used to inhibit the growth of various bacteria such as Clostridium botulinum in many dairy and meat products 91, 92. 2. Natamycin (pimaricin) Microbiological source: Streptomyces natalensis Preservative action: It is used as a preservative of meat products inhibiting the growth of yeast and molds 91, 92.

3. Pullulan Microbiological source: Aureobasidium pullulans Chemical nature: Water soluble polysaccharide Preservative action: It is used as a preservative for various pharmaceutical products 91. 4. ε-Polylysine Microbiological source: Streptomyces albulus Chemical nature: Polypeptide Preservative action: It is used as a food preservative and inhibits the growth of Gram-positive and Gram-negative bacteria, yeasts, molds, etc 91. 5. Lactic acid Lactic acid bacteria produce lactic acid which lowers the pH and hence can be used for preservation of meat products. They also produce certain metabolites during their growth which suppresses the growth of other pathogenic bacteria 92. Antimicrobial constituent of other foods as preservatives Various enzymatic, proteinous and microbial products isolated from foods can also be used as natural preservatives. 1. Lysozyme: It is an enzyme derived from

egg white. It is generally regarded as safe for preservation of meat and poultry products due to its bactericidal effect on a wide range of spoilage bacteria such as Clostridium tyrobutyricum 92.

2. Lactoferrin: It is a milk protein found its use

in the preservation of fresh beef against certain pathogenic bacteria 92.

3. Fermentate: It is a product obtained from a

red mold species, Monascus purpureus, cultivated on starch containing substrates such as rice. It is used as a preservative in meat products. It shows antimicrobial effect against Bacillus, Streptococcus, Staphylococcus and Pseudomonas 92.



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NATURAL METHODS OF PRESERVATION 1. Sugar: High concentration of sugar inhibits

the growth of certain pathogenic bacteria. It acts as a method of preservation of various food products such as jams, certain sweet pickles, marmalades, etc.

2. Honey: Undiluted form of honey is used as a

natural preservative against bacterial and fungal growth.

3. Alcohol: The naturally produced fermentation

grade alcohol is used as a natural preservative in cosmetic preparations such as toners, aftershaves and colognes.

4. Heat: It is another natural form of

preservation of products to prevent microbial degradation.

5. Dehydration: Dehydrating the product

reduces the chances of growth of microbial growth hence safeguarding the product against degradation. Various pickles prepared traditionally at home were sun dried to remove the moisture. This reduces the chances of microbial growth.

6. Salting: Extreme levels of salt are effective in

preservation of various food products through osmotic action. Certain vegetables can be preserved through salting to be used in off seasons.

7. Freezing: It greatly reduces the chances of

microbial growth thereby preserving the products for sufficient period of time. Dairy products, pharmaceuticals (vaccines), vegetables, fruits can be preserved for a certain period of time via freezing.

8. Acidifying: Low pH helps in establishing

environment for the preservation of products. Acidic pH creates an environment hostile to the growth of microorganisms. Vinegar is prepared through one of this process where acidic pH favors its production but simultaneously inhibits the growth of harmful microbes.

9. Chelation: Chelating agents such as ferulic

acid obtained from rice bran is used to enhance the activity of natural preservative.

10. Anti-oxidation: Certain antioxidants such

as tocopherol and ascorbic acid occur naturally in various plant sources and are used for their preservation activity 93.

CONCLUSION

Natural preservatives have gained momentum in pharmaceutical as well as food industries owing to their ability to prolong the shelf life of products through antioxidant and antimicrobial activity. There are many herbs and spices that are known to possess antimicrobial activity and are used as food preservative. As they are herbal in origin they have little or no harmful effects. This has increased their market prospects in the pharmaceutical and food industry. The concept of bio preservation and bio protection of food products is gaining importance in recent years. This has opened the way for isolation, characterization, and standardization of application and methods of bio preservatives to evaluate their efficacy in extending the shelf life and improving the microbial safety of pharmaceutical and food products.

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