Determination and Application of Acid-Type Preservatives
Research Article
Open Access
CC BY

Determination and Application of Acid-Type Preservatives

Ruiyang Shi 1*
1 Shenghua Zizhu Academy
*Corresponding author: ntryan@163.com
Published on 19 November 2025
Journal Cover
ACE Vol.205
ISSN (Print): 2755-273X
ISSN (Online): 2755-2721
ISBN (Print): 978-1-80590-521-9
ISBN (Online): 978-1-80590-522-6
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Abstract

The global food industry has experienced significant transformation due to urbanization, lifestyle changes, and the demand for long-shelf-life products. Processed foods, including pre-packaged snacks and refrigerated beverages, rely heavily on food additives, including preservatives, which inhibit microbial growth. However, misinformation and concerns about chemical additives have led to widespread public anxiety, with many consumers associating preservatives with health risks, despite scientific evidence. With the improvement of living standards, people has grown increasingly attentive to everyday food safety, turning the spotlight on various additives—preservatives is just one of them.To foster a proper understanding of food additives, this paper conducts an extensive review of academic literature to summarize the physical and chemical properties, safety, and working principles of four acidic preservatives which are frequently appeared in daily life—sorbic acid, benzoic acid, and propanoic acid along with their respective salts. By presenting these findings, the study aims to make people to recognize, accept, and appreciate the role of food preservatives.

Keywords:

Preservatives, Classification of Acidic Preservatives, Sorbic Acid and Its Salts, High Performance Liquid Chromatography (HPLC-UV)

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Shi,R. (2025). Determination and Application of Acid-Type Preservatives. Applied and Computational Engineering,205,88-93.

References

[1]. Sofos, J. N., & Busta, F. F. (1981). Antimicrobial activity of sorbate. Journal of Food Protection, 44(8), 614–622.https: //doi.org/10.4315/0362-028X-44.8.614

[2]. Davidson, P. M., & Branen, A. L. (2005). Food antimicrobials: an overview. In Food Additives (pp. 305–338). CRC Press.

[3]. Lück, E., & Jager, M. (1997). Antimicrobial Food Additives: Characteristics, Uses, Effects. Springer

[4]. Chipley, J. R. (2005). Sodium benzoate and benzoic acid. In Antimicrobials in Food (3rd ed., pp. 11–36). CRC Press.

[5]. EFSA Panel on Food Additives and Nutrient Sources (2012). Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212), and calcium benzoate (E 213). EFSA Journal, 10(6), 2685.

[6]. Doores, S. (2005). Organic acids. In Antimicrobials in Food (3rd ed., pp. 91–142). CRC Press.

[7]. Sofos, J. N. (1989). Sorbate food preservatives. CRC Press.

[8]. ICMSF (International Commission on Microbiological Specifications for Foods). (2005). Preservatives and food safety. In Microorganisms in Foods 6 (pp. 267–290). Springer

[9]. WHO (World Health Organization). (2001). Evaluation of certain food additives and contaminants: benzoates, sorbates, and propionates. WHO Technical Report Series, 901.

[10]. Zhang, Y., et al. (2015). Determination of preservatives in food by HPLC-UV: a review. Food Chemistry, 182, 62–69. https: //doi.org/10.1016/j.foodchem.2015.02.093

References

[1]. Sofos, J. N., & Busta, F. F. (1981). Antimicrobial activity of sorbate. Journal of Food Protection, 44(8), 614–622.https: //doi.org/10.4315/0362-028X-44.8.614

[2]. Davidson, P. M., & Branen, A. L. (2005). Food antimicrobials: an overview. In Food Additives (pp. 305–338). CRC Press.

[3]. Lück, E., & Jager, M. (1997). Antimicrobial Food Additives: Characteristics, Uses, Effects. Springer

[4]. Chipley, J. R. (2005). Sodium benzoate and benzoic acid. In Antimicrobials in Food (3rd ed., pp. 11–36). CRC Press.

[5]. EFSA Panel on Food Additives and Nutrient Sources (2012). Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212), and calcium benzoate (E 213). EFSA Journal, 10(6), 2685.

[6]. Doores, S. (2005). Organic acids. In Antimicrobials in Food (3rd ed., pp. 91–142). CRC Press.

[7]. Sofos, J. N. (1989). Sorbate food preservatives. CRC Press.

[8]. ICMSF (International Commission on Microbiological Specifications for Foods). (2005). Preservatives and food safety. In Microorganisms in Foods 6 (pp. 267–290). Springer

[9]. WHO (World Health Organization). (2001). Evaluation of certain food additives and contaminants: benzoates, sorbates, and propionates. WHO Technical Report Series, 901.

[10]. Zhang, Y., et al. (2015). Determination of preservatives in food by HPLC-UV: a review. Food Chemistry, 182, 62–69. https: //doi.org/10.1016/j.foodchem.2015.02.093

Cite this article

Shi,R. (2025). Determination and Application of Acid-Type Preservatives. Applied and Computational Engineering,205,88-93.

Data availability

The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.

About volume

Volume title: Proceedings of CONF-MCEE 2026 Symposium: Geomaterials and Environmental Engineering

ISBN: 978-1-80590-521-9(Print) / 978-1-80590-522-6(Online)
Editor: Ömer Burak İSTANBULLU, Manoj Khandelwal
Conference website: https://www.confmcee.org/mounthelen.html
Conference date: 21 January 2026
Series: Applied and Computational Engineering
Volume number: Vol.205
ISSN: 2755-2721(Print) / 2755-273X(Online)

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