Contribution of natural preservatives in obtaining future foods, linked to healthy eating

Abstract

The research was conducted by Universidad de Oriente, Universidad Católica de El Salvador and Fondo de Investigación de Educación Superior (FIES). Use of natural preservatives such as oregano (Origanum vulgares), clove (Syzygium aromaticum), cumin (Cuminum cyminum) and garlic (Allium sativum) was evaluated , as total or partial substitutes in food products made from processed meat beef (Bos taurus) and pig (Sus scrofa domes­tica ), are commercialized in presentations such as salami, sausage, ham , jamonada , sausage or mortadella .

Also experimented with essential oils extracted from leaves or seeds of plant species selected for investigation: oregano (Origanum vulgares), clove (Syzygium aromaticum ), cumin (Cuminum cyminum) and garlic (Allium sativum). The tests also included the use of leaves and dried seeds, which were pulverized to be incorporated as solid additives. The last stage of this research consisted in applying to processed meat the new formula of natural preservatives, Omega 1, 3, 6 and 9 from salvia seed (Salvia hispánica L.). It is intended to demonstrate that these Omega components provide a nutritional contribution, which eliminates the need for chemical synthetically produced additives, as they are a natural source, allowing establishing safe and nutritious food.