Honey Could Be an Alternative to Preservatives...

16 May 2021

An American researcher said that honey could be an alternative to preservatives added to some foods for storage and extending shelf life, due to its antioxidant properties.
Researcher Nicki Engeseth replaced amino acids (EDTA) to prevent oxidation of oil in salad dressing and in sweet corn liquid used in many dressing products to give them flavor and sweetness.
Engeseth, an assistant professor in the Department of Food Chemistry at the University of Illinois, said: "We found that the antioxidants in honey preserved the quality of the salad dressing for about nine months and made its sweet taste natural."
He added that he tested 19 types of honey to study their effects, properties, and ability to preserve added substances, finding that most contain compounds capable of preserving foods for several months.

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