A review on different kinds of analytical methods are performed for the analysis of food preservatives in food

  • Anil Kumar Tallam Department of pharmacy, Shri Venkateshwara University, Rajabpur, NH-24, Venkateshwara Nagar, Gajraula, Uttar Pradesh 244236
  • Alapati Sahithi Assistant Professor, Department of Pharmaceutical Analysis,Nalla Narasimha Reddy Education Society's Group of Institutions,Narapally, Ghatkesar Mandal, Korremula Rd, Hyderabad, Telangana 500088
  • Mohana Vamsi Nuli Associate Professor,Raghavendra Institute of Pharmaceutical Education and ResearchK.R. Palli Cross, Dist Anantapuramu, Chiyyedu, Andhra Pradesh 515721


The onslaught of pathogens (disease-causing microbes) like bacteria and mold is responsible for the majority of cases of food deterioration. The various techniques for food preservation that have been developed are all intended to lessen or completely get rid of harmful ingredients. The term "food preservation" refers to methods for preserving food. Food preservative improves human health by eradicating or restricting the growth of bacteria and organisms responsible for food deterioration. There has been an increase in recent decades in the consumption of foods with high preservative content. By using several analytical techniques, including Uv-Visible, Calorimetry, HPLC, GC, LCMS, and Electrophoresis, the proposed methods were employed to identify various preservatives in a variety of food products.

Keywords: disease-causing microbes, LCMS, and Electrophoresis


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How to Cite
Tallam, A. K., Sahithi, A., & Nuli, M. V. (2023). A review on different kinds of analytical methods are performed for the analysis of food preservatives in food. Journal of Innovations in Applied Pharmaceutical Science (JIAPS), 8(1), 1-10. https://doi.org/10.37022/jiaps.v8i1.414
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