Natural versus Synthetic Preservatives in Agricultural Products: A Systematic Review of Efficacy, Safety and Environmental Impact

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.