Research Topic: natural preservatives

Biocontrol of Cheese Spoilage Moulds Using Native Yeasts

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This research explores using naturally occurring yeasts found in cheese to prevent mould spoilage, offering a chemical-free alternative to current preservatives. Scientists tested 84 yeast strains and identified the most promising ones that can inhibit growth of three common spoilage moulds through different mechanisms like enzyme production and nutrient competition. Two yeast strains, Geotrichum candidum GC663 and Pichia jadinii PJ433, showed particularly strong potential for protecting cheese quality and extending shelf life when tested in actual cheese.

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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

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This review explores how essential oil nanoemulsions could naturally preserve smoothies and extend their freshness. Essential oils have antimicrobial and antioxidant properties but taste and smell too strong at effective doses. Nanoemulsions—tiny oil droplets encapsulated in water—solve this problem by being more effective at lower concentrations while maintaining good taste, making them a promising natural alternative to chemical preservatives.

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Inhibitory effect and mechanism of action of Carvacrol as a promising natural food preservative against Fusarium acuminatum causing postharvest rot of garlic scapes (Allium sativum L)

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Garlic scapes often rot quickly during storage due to fungal infections. This study found that carvacrol, a natural compound from oregano and thyme, effectively prevents this spoilage and extends shelf life. The research showed that carvacrol damages the fungal cells’ protective membranes, stopping the infection. Since carvacrol is already approved as safe for food use, it could become a practical, natural alternative to chemical preservatives.

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Evaluation of Salvia yangii Extract as a Promising Protective Raw Material Applied Topically to the Skin

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Russian Sage (Salvia yangii) extract shows promise as a natural ingredient for skincare products. The study found that the plant contains compounds like rosmarinic acid that provide antioxidant, antimicrobial, and anti-aging benefits. When used at appropriate concentrations, the extract protected skin cells from sun damage and helped inhibit enzymes that break down skin collagen. This research supports the use of S. yangii in developing safer, more effective natural cosmetic products.

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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

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