Natural way of food preservation has been part of the Filipino cuisine and food culture, this enables Filipino families to store food for future consumption and for “flavor enhancement”. However, since these preservation methods are done naturally (without preservative) the tendency of food spoilage is very high, and this has been a big concern in Natural Food Preservation. Now as a Filipino student, what proposition would you suggest in fixing this concern? And Which concept in General Chemistry II can be best applied to understand this phenomenon?
Limit the answer to 200 words per item.
Natural preservatives are used to improve the microbiological stability of soft drinks. The types of chemical preservatives that can be used depend on the chemical and physical properties of both the preservative and the beverage. The pH of the product, the presence of vitamins, the packaging, and the conditions of storage will determine what types of preservative, if any, should be used to prevent microbial growth. Sorbates benzoates and dimethyl decarbonate are permitted in ready-to-drink beverages in Europe.
Sorbates are very effective preservatives against bacteria, yeasts, and molds. The antimicrobial effectiveness of sorbates depends on the physical and chemical properties of the beverage. Sorbates and benzoates are often used in combination, especially in highly acidic drinks . Sorbic acid affects yeast growth by inhibiting the uptake of amino acids and the function of sulfhydryl enzymes, while benzoic acid destroys the internal proton level of microbial cells .