User:David Snitzer/sandbox

Natural food preservation[edit] Naturally occurring substances such as rosemary extract, hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil are also used as traditional preservatives. Certain processes such as freezing, pickling, smoking and salting can also be used to preserve food. Another group of preservatives targets enzymes in fruits and vegetables that start to metabolize after they are cut. For instance, the naturally occurring citric and ascorbic acids in lemon or other citrus juice can inhibit the action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown if a small amount of the juice is applied to the freshly cut produce. Vitamin C and Vitamin E are also sometimes used as preservatives.

Traditional preservatives such as sodium benozoate have raised health concerns. Benzoate was shown in a study to cause hypersensitivity in some athsma sufferers (Bush and others 1986). This has caused scientists to examine natural preservatives which occur in vegetables such as the cucumber for potential alternatives to traditional preservatives such as Benzoate.