THE EFFECT OF NATURAL AND ARTIFICIAL PRESERVATIVES ON CORN ON HUMAN BODY HEALTH
Introduction
Food is the main thing that must exist in human life, without food humans do not have the energy to move. Nowadays, it seems that the pattern of human life that has developed requires food to be able to last as long as possible. How do we make the food we eat last longer?
The answer, of course, is to preserve the food. Thus in this paper I will try to explain how these preservatives work in food and their impact on the human body.
Restricting the problem
The number of developments that can be found in this problem, it is necessary to have clear problem boundaries regarding what is made and resolved in this research.
The limitations of the problem in the text of this experimental recording are as follows:
Focuses on how preservatives work and research results based on what has been done in experiments.
The effect of preservatives on the human body, both natural and artificial preservatives.
Formulation of the problem
- Definition of preservatives and their uses?
- Types of preservatives and examples?
- How do preservatives work in preserving food?
- What is the effect of preservatives on the human body?
- What are the results of the experiment on preserved corn?
Our purposes
- Know the meaning of preservatives and their uses
- Know the different types of preservatives and examples
- Knowing how preservatives work in preserving food
- Knowing the effect of preservatives on the human body
- Knowing the experimental results on preserved corn
- Benefits of research
This research was conducted to find out what preservatives are and their impact on the human body, both natural and artificial preservatives. As well as the results of experiments on the durability of foods that are given preservatives and those that are not.
Data Sources and Methods
This paper was compiled based on the results of searching for information from both social media and books. The results of the study were obtained based on observations for one week after conducting the experiment.
Definition of Preservative
Preservatives are substances or chemicals added to products such as food, beverages, medicines, paints, biological samples, cosmetics, wood, and other products to prevent decomposition caused by microbial growth or chemical changes.
In general, preservation is done in two ways, namely chemically or physically. Chemical preservation involves adding chemical compounds to the product. Physical preservation involves various processes such as freezing or drying.
Various Preservatives
There are two types of preservatives, namely natural preservatives and artificial preservatives. Natural preservatives are preservatives that come from natural ingredients or not from chemicals, while artificial preservatives are preservatives that are produced through chemical processes and are usually not good for humans.
Examples of natural preservatives are;
Cane sugar
Cane sugar gives it a sweet taste and is preservative. Fruits stored in a concentrated sugar solution will last longer because microorganisms are difficult to live in.
Brown sugar
Apart from being a sweetener, brown sugar is also a preservative as well as cane sugar.
Salt
Salt is a natural preservative that is mostly produced from evaporation of seawater. Salted fish can last for months due to the influence of salt.
Turmeric
Turmeric, apart from being a colorant, also functions as a preservative. With the use of turmeric, tofu or yellow rice will not go stale quickly.
Cinnamon bark
Cinnamon bark is a bark that functions as a preservative because it contains a lot of benzoic acid. In addition, cinnamon also functions as a sweetener and flavoring agent.
Clove
Clove is a natural preservative produced from the clove plant flower. Apart from being a preservative, cloves also function as an aroma enhancer.
Alum
Alum is usually used to preserve the gravy so it doesn't rot and is fresh
Examples of artificial preservatives are;
Acetic acid
Acetic acid is known among the public as vinegar. This material produces a sour taste and if the amount is too much will interfere with the taste buds because this material is the same as some of the contents of our sweat water. Acetic acid has antimicrobial properties. Foods that use vinegar as a preservative include pickles, tomato sauce, and chili sauce.
Benzoate
Benzoates are mostly found in the form of benzoic acid and sodium benzoate (its salt). Various types of soft drinks (soft drinks), fruit juices, nata de coco, soy sauce, sauces, jams, and gelatin are preserved using this type of material.
Sulfite
This material is usually found in the form of potassium salt or sodium bisulfite. Potato wedges, pineapple juice, and frozen shrimp are usually preserved using this ingredient.
Propyl error
Used in food products containing oil or fat and chewing gum and to slow down rancidity in sausages. Propyl gallate can also be used as an antioxidant.
Propianate
The types of propianate preservatives that are often used are propianic acid and potassium or sodium propianate salts. Propianate in addition to inhibiting mold can also inhibit the growth of bacillus mesenteric which causes damage to foodstuffs. Preservation of bread and cheese products usually uses this material.
Nitrite salt
Nitrite salts are usually in the form of potassium or sodium nitrite. This material is mainly used as a preservative for cheese, fish, meat, as well as processed meats such as sausages, or corned beef, as well as dry foods such as pastries. Microbial development can be inhibited in the presence of this nitrite. For example, the growth of clostridia in meat can spoil meat.
Sorbate
Sorbate available in the market is in the form of acid or sorbic salt. Sorbate is often used in the preservation of margarine, fruit juices, cheeses, wines, and pickles. Sorbic acid is very effective in suppressing mold growth and does not affect the taste of food to an acceptable level.
Preservative Mechanism of Action
The mechanism of action of antimicrobial compounds varies from one compound to another, although the ultimate goal is the same, namely inhibiting or stopping microbial growth. The solution of NaCl salt and sugar used as a preservative should be more concentrated than the cytoplasm in microorganism cells. Therefore, water will come out in the cells and the cells become dry or dehydrated.
The action of acid as a preservative depends on its effect on the growth of microorganisms, such as bacteria, yeasts and molds that grow on food. The addition of acid means lowering the pH which is accompanied by an increase in the hydrogen ion concentration, and it was found that a lower pH has a greater inhibition on the growth of microorganisms. Acid is used as a pH regulator to a value that is toxic to microorganisms in foodstuffs. The effectiveness of an acid in lowering pH depends on strength, i.e. the degree of ionization of the acid and concentration, i.e. the amount of acid in a given volume (eg molarity). So a strong acid will be more effective in lowering the pH when compared to a weak acid at the same concentration.
Effect of Preservatives on the Human Body
Natural Preservative
Natural preservatives, which means they come from nature, of course do not have a negative impact on human health, but if they are used too much, such as sugar or salt, they can cause diseases that are no less dangerous than the impact on artificial preservatives. For example, too much use of cane sugar and brown sugar can cause diabetes, and too much salt can cause hypertension and impaired kidney function
Artificial Preservative
Artificial preservatives can make the preserved material durable, anti-fungal, and can be stored for a certain period of time. However, if the food is given artificial preservatives in excess or not according to the dose, it can eliminate the efficacy of the food and the following diseases;
Breathing Difficulty
The danger of preservatives is that they can cause a person to have difficulty breathing. According to mayoclinic.com, reducing the consumption of foods made from preservatives can be one of the factors that can reduce the risk of causing asthma.
Skin Irritation
Preservatives contained in processed foods are very diverse in number. Preservatives such as sulfites found in food, if consumed by those who have allergies to sulfites can cause skin irritation. Even severe allergic conditions can cause a person to have difficulty breathing, even diarrhea.
Respiratory System Infection
Preservatives are also often encountered in the composition of food ingredients, which are favored by children. Preservatives such as nitrates and nitrites are found in processed meat products such as sausages, hamburgers, hot dogs, and corned beef. The dangers of fast food through its preservatives, are usually consumed by children. If preservatives have accumulated in the child's body and spread, it can lead to an infection in the respiratory system.
Diarrhea
The content of preservatives in food such as nitrite or nitrate can also cause short-term effects that are no less detrimental. The effects of these two types of preservatives can make a person experience diarrhea after consuming foods that contain these preservatives.
Heart Damage
Many studies have proven the dangers of preservatives in food that enter the body can cause tissues in the heart to weaken their function. Even a study that conducted experiments on rats, which were continuously given food containing preservatives showed that the damage occurred to the rat's heart continuously and the condition got worse.
Kidney Damage
Food preservatives such as sodium benzoate are indeed permitted to be used by the government. Sodium Benzoate is used to prevent the growth of bacteria in food so that food can stay durable and last long enough to continue to be consumed. However, consumption of foods with preservatives of this type can increase the risk of kidney damage.
Leukemia
One of the fatal health effects of consuming preservatives is leukemia or blood cancer. Preservatives, such as nitrates in processed foods, can increase the health risk of developing this blood cancer.
Diabetes
Diabetes can indeed be said to be inseparable from family history which is one of the most common causes of diabetes. However, other causes can also cause diabetes if very often consume processed food products that contain lots of preservatives.
Tools and materials
Tool:
1. 3 medium-sized bowls
2 spoon
Material:
1. 3 pieces of fresh corn
2. Hot water to taste
3. Sugar
4. Alum
Work steps
- In the first bowl, the first corn is placed without being given anything
- In the second bowl, dissolve the sugar in the water then pour it into the bowl, then put the second corn
- In the third bowl, dissolve the alum in water then pour it into a bowl, then put the third corn
- Place the three bowls in the open and wait for three days.
Research result
Based on the research that I have done for 3 days, the first corn that is given alum is the corn that rots the longest, after that the second corn that is given sugar, and finally the third corn that is not given anything that rots the fastest
Conclusion
Preservation of food is something that can simplify human life, although there are still risks and benefits. Therefore, food preservation can be done in a natural way with sufficient doses, especially do not use preservatives that we do not know the safety of in order to avoid the risk of using these preservatives.
Suggestion
In accordance with the results of this study, food that is not preserved or preserved with natural and artificial preservatives should be processed according to the expiration date and with the right dose so as not to eliminate the efficacy of the food or cause disease.