TOP 7 Natural Kitchen Ingredients to Preserve Food

Top 7 Natural Kitchen Ingredients to Preserve Food

Hello everyone,

Welcome back to my new blog. Today I’m going to tell you about Top 7 Natural Kitchen Ingredients to Preserve Food 

1.GARLIC

 

It has anti-viral properties that will help you in fighting bacteria, both in your body and food.

Tossing a clove of garlic or some minced garlic in your soup, dressing, dip or the other dish will help keep harmful bacteria cornered and should let the food keep for extended .

It is understood to possess numerous beneficial effects for human health, yet not much work has been done previously to explore its use as a natural food preservative
It has been recognized to possess both nutritional and medicinal properties for kind of centuries Garlic grows in many parts of the world and will be a popular ingredient due to its strong smell and delicious taste.

Garlic is extremely Nutritious But Has only a few of Calories Garlic Can Combat Sickness, Including the cold

2.HONEY

It works as a preservative because the high concentration of sugar in honey forces the water out of any yeast or bacteria cells that would otherwise contaminate the food. …

Adding water, however, lowers the concentration of sugar within the honey and turns a natural preservative into a superb food for yeast and bacteria.5.3. 3.1 carboxylic acid within the sort of its sodium salt, constitutes one among the foremost common chemical food preservative.

benzoate of soda may be a common preservative in acid or acidified foods like fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc.

Fоr quіtе ѕоmе tіmе it is knоwn fоr іtѕ рrеѕеrvаtіvе еffесt оn fооdѕtuffѕ оf аnіmаl аnd vеgеtаblе nаturе, аѕ wеll аѕ оn оthеr оrgаnіс оbјесtѕ.

It is generally accepted that the preservative effect of honey is thanks to the high percentage of sugar in it.

Wе wоuld роur hоnеу іntо ѕtеrіlе glаѕѕ dіѕhеѕ, аddіng thеrеtо frеѕh ѕееdѕ оr аnіmаl оrgаnѕ frоm frеѕhlу ѕlаughtеrеd аnіmаlѕ,then wе wоuld сlоѕе tіghtlу thе dіѕhеѕ wіth glаѕѕ lіdѕ аnd lеаvе thеm fоr а сеrtаіn реrіоd оf tіmе іn thе оffісе undеr аmbіеnt соndіtіоnѕ.

3.VINEGER

Vinegar is formed from fermentation of sugar and water solutions and it acts as an efficient natural preservative. Inhibits food spoilage and microbes are killed by acidic acid which are present in vinegar.

Adding common vinegar in your food can’t only preserve foods but also help enhance their taste.Vinegar is employed altogether kinds of food preservation methods.

It’s a few of key properties that make it ideal at slowing or stopping food from spoiling for long periods. it’s primarily the pH or acidity of vinegar that inhibits bacterial growth and this process is most ordinarily called pickling.

The pickled vegetables or fruit will keep for about 5-6 months during a jar — always confirm to refrigerate whatever you pickle
vinegar contains acetic acid , it’s perfectly suited to preserve foods.

It works because most of microorganisms responsible to destroying food cannot sleep in an acetic acid environment. Preservation is probably the foremost common reason vinegar is used in food preparation.

4.OREGANO

Essenial oil (OEO) and Oregano extract (OE) are two such agents that have shown promise as natural food preservatives.

Additionally, oregano is being evaluated for its positive effect on gastrointestinal health, suggesting an extra advantage of food preservation with oregano.

This review will describe in vitro studies related to the anti-microbial and anti-oxidant properties of oregano in conjunction with food preservation studies with oregano in various model food matrices.

The most phytochemical content reported for OE and OEO also are going to be outlined to spotlight the importance of characterizing the extract that’s used, since the extraction process can have an enormous effect on the phytochemicals therein.

5.SALT AND SUGAR

Sugar can also provide an indirect sort of preservation by serving to accelerate accumulation of antimicrobial compounds from the expansion of certain other organisms.

Sugar and salt curing is typically combined with smoking.
Before the rise during industrialization of refrigeration, artificial preservatives, vacuum sealing and freeze drying, most foods were cured employing a mixtures of salt and sugar. Sugar and salt curing is typically combined with smoking.In meats sugar and salt curing is typically amid smoking or another cooking method.

Most preservation methods used since past plan to reduce water content to between 10 and 50 percent, A level that reduces decay but maintains palatability.

Salt’s ability to kill pathogens and preserve things isn’t limited to foods.Salt is the oldest and best preservation method.

Salt can preserve anything from meat, poultry, and fish, to desserts and vegetables (as we covered in fermentation) because it removes moisture and reduces the quantity of water available for bacteria to grow in.

6.ROSEMARY OIL

It is used as a preservative, it inhibits the growth of microorganisms.It turns out that two components of rosemary, rosmarinic acid and carnosic acid, are responsible for the long-life effect. Both inhibit the free-radical chain reaction that results in oxidation of fats and oils.

However, they aren’t liable for the flavour of rosemary. Demand for Naturex extracts has grown as the firm created extracts that can be used in non-rosemary-flavored sweet and savory foods.

It is extract slowly growing in popularity among certain food producers thanks to its ability to act as a natural preservative.

It contains carnosic acid and rosmarinic acid, both of which help delay oxidation of fats and hamper the effectiveness of any microorganisms that cause food to spoil.

Rosemary extractsextracts are one among the ingredients with major potential within the food industry; for its effectiveness in slowing down the deterioration of foodfood and by its natural origin.

Their capacity as a preservative and antioxidant agent are authorized for its application in meat, fish and oil, among others.

7.LEMON

Lemon is a species of small evergreen tree within the angiosperm Rutaceae , native to South Asia, primarily North eastern India.

Citron is one of the three present wild species of citrus (the others are pomelo and mandarin). lemon could even be a hybrid — an ancient and present hybrid which pulls most of its genetic heritage from the citron. It were first grown in Assam, northern Burma (now Myanmar) and China.

There are four wild true breeding trees – lime , pomelo, citron, and tangerine. … this means that orange is additionally human-made.
LEMON WATER BENEFIT-It promotes hydration. …
Citron is one of the three present wild species of citrus (the others are pomelo and mandarin). meaning that even lemon could even be a hybrid — an ancient and present hybrid which pulls most of its vitamin C found in lemons may help reduce dry skin from aging, and damage from the sun. How water improves skin is controversial, but one thing is unquestionably .

If your skin loses moisture, it becomes dry and susceptible to wrinklesIt has anti-viral properties which will assist you in fighting bacteria, both in your body and food.

So,this were some ” Top 7 Natural Kitchen Ingredients to Preserve Food “

Let me know your review and suggestions in comments…!!!!!!!

 

 

YOGINI PAWAR

yogini2821_zogvmtb2

4 thoughts on “TOP 7 Natural Kitchen Ingredients to Preserve Food

  1. Hello There. I found your blog using google. Thiss is an etremely well written article.
    I’ll make sure to bookmark it and return to read more of your useful information. Thanks for the post.

    I’ll certainly return.

Leave a Reply

Your email address will not be published. Required fields are marked *

Top
google-site-verification=PP2vsmgkgcc3WyQso0164EgZ4_tY1iUpkReN6MoVclY