- Hi, im trying now to find away to used plant extract as anatural preservative instead of chemical preservatives.
It depends on the food, and the mode of spoilage.
Meats are often protected with lactate or acetate. Look up "fermented meat products", which will lead you to various sausages and other products. Fermented and pickled fish probably falls into this category.
See: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fermented-meat-products. The concern here is bacterial/fungal spoilage.
In addition to bacterial and fungal spoilage, food can oxidize and discolor. Look up anti-oxidants. Some fruit has a molecular mode of spoilage, such as apples turning brown when sliced. Simple salt or citrate interfere with this process.
Article Towards Greener Preservation of Edible Oils: A Mini-review
I am working on the same but edible oils in particular
You can add any extract of the plants which meet your intention. For example, the essential oil some of the plants have antioxidant and antimicrobial properties, there for spoiled food due to oxidation and microbial degradation could be avoided. Furthermore, some of them could enrich the flavor, enhance beneficial compounds (vitamins, micronutrients, etc), increase the structure and color of the food.
Qaswaa Yousif Jameel Keep in mind that cheese, yogurt, sour cream, and some other dairy products are protected by their own microbial population, for a while. The useful life of these products may be dictated by how well these are kept alive since the microbes contribute to the taste and texture. You may consider seeing if any of these organisms produce compounds that protect the dairy products.
Milk is perishable due to microbial growth, oxidation, and light, and probably other factors too.
Have you looked in this journal? Perhaps you can see what has already been done.
https://www.sciencedirect.com/journal/food-chemistry
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