Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Abstract

Food preservation is achieved through the use of preservatives alongside preservation technologies to ensure food safety, quality, and shelf life by inhibiting microbial growth, oxidation, and enzymatic breakdown. Preservatives are classified as natural or synthetic, each with distinct properties and mechanisms of action. Synthetic preservatives, including antioxidants, antimicrobials, chelating agents, and enzymatic inhibitors, function by disrupting microbial activity, preventing oxidation, and stabilizing food components. Natural preservatives made from plant extracts, organic acids, and essential oils have antibacterial and antioxidant characteristics, which are becoming increasingly popular among consumers seeking clean‐label products. Over time, preservation methods have evolved from traditional techniques like drying, salting, and fermentation to modern preservation systems such as refrigeration, freezing, pasteurization, modified atmosphere packaging, high‐pressure processing, nanoencapsulation approaches, biopreservation strategies, and advanced packaging systems (MAP, vacuum packing). These techniques further reduced energy consumption by using nonconventional energy sources, minimized food waste, and improved resource efficiency for sustainable outcomes. The global consumption of food preservatives varies by region and is influenced by regulatory standards and health concerns. Although preservatives contribute to reducing food waste and ensuring food security, their nutritional impact, toxicity, and potential health risks, including sulfite‐induced allergies triggering asthma attacks and sodium benzoate‐induced metabolic disturbances affecting insulin and glucose homeostasis, have raised significant concerns. Prolonged exposure to certain synthetic preservatives has been linked to adverse health effects, necessitating strict safety evaluations. This review provides a comprehensive analysis of food preservatives, including their classification, mechanisms of action, preservation methods, applications, global usage trends, and safety considerations. It highlights the significance of preservatives in the food industry while addressing the ongoing shift toward safer and natural alternatives to meet consumer demands and regulatory requirements to ensure sustainability.