Natural versus Synthetic Preservatives in Agricultural Products: A Systematic Review of Efficacy, Safety and Environmental Impact
Antwi Edmond Owusu
*
Department of Agrobiotechnology, Agrarian and Technological Institute, RUDN University, 117198 Moscow, Russia and Department of Agricultural Extension, School of Agriculture, College of Basic and Applied Sciences, University of Ghana, P.O. Box LG 68, Legon - Accra, Ghana.
Linda Egbubine
Josef Korbel School of Global and Public Affairs, University of Denver, Denver, USA.
Buabeng Victoria Fosua
Department of Agrobiotechnology, Agrarian and Technological Institute, RUDN University, 117198 Moscow, Russia and Department of Agricultural Engineering, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana.
Olayinka Miriam Tawose
Animal Science Department, Federal University Oye Ekiti, Ekiti State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Food preservation is essential for extending the shelf life and ensuring the safety of agricultural products. As concerns about the health risks of synthetic preservatives, such as allergic reactions and carcinogenic effects, grow, there has been increasing interest in exploring natural preservatives as potential alternatives. This systematic review compares the effectiveness, safety, and environmental impact of natural and synthetic preservatives in agricultural products. A literature search was conducted in PubMed and ScienceDirect for studies published between 2020 and 2025, yielding 8 experimental studies that met the inclusion criteria. The findings suggest that natural preservatives, including essential oils and plant extracts, may offer comparable or even superior microbial inhibition and shelf life extension to synthetic preservatives. Additionally, natural preservatives are associated with a safer health profile, with fewer risks and a lower environmental impact. However, despite their significant antimicrobial and antioxidant potential, the large-scale industrial application of natural preservatives may be limited by challenges related to stability, standardization, cost-effectiveness, and regulatory compliance. While natural preservatives may provide promising alternatives, further research is needed to address these barriers and optimize their formulations for broader use in food preservation.
Keywords: Natural preservatives, synthetic preservatives, shelf life extension, microbial inhibition, food safety, environmental impact, food preservation, health risks