Preservatives – indispensable in prolonging the shelf life of a cosmetic preparation

Abstract

It is widely acknowledged that food additives, including preservatives, are indispensable. The contemporary food, cosmetic and pharmaceutical industries are inextricably linked to the use of these additives, which are indispensable to their functioning. Additionally, natural preservatives can be found in products of organic origin. The primary function of food additives is to extend the shelf life of products. The presence of these substances limits and often prevents adverse changes caused mainly by microorganisms, enzymes or oxidation processes. Furthermore, the presence of preservatives serves to counteract unfavourable quality changes, including alterations in colour, taste, odour and texture. The use of additives gives rise to a number of concerns among consumers. The typical consumer desires products that are safe, palatable, aesthetically pleasing, and have a long shelf life, but they prefer this
without the use of preservatives. It is important to note that the use of additives serves to safeguard the product from the formation of harmful substances that could potentially pose a risk to consumer health. For instance, the addition of nitrites prevents the growth
of Clostridium botulinum (which causes botulism), while compounds with antioxidant properties (antioxidants) counteract the rancidity of fat.This article provides an overview of the current knowledge regarding the use of natural and synthetic preservatives, and their
impact on the durability and safety of their use.