A Review on the Potential of Organic Preservatives in the Preservation of Grains

Department of Chemistry, Centre for Food Technology and Research, Benue State University, Makurdi, Benue State, Nigeria

*Corresponding author: Nguekwagh Gabriel Aondover, Department of Chemistry, Centre for Food Technology and Research, Benue State University, Makurdi, Benue State, Nigeria, Phone: +234 808 774 6723, E-mail: [email protected]

Received Date: November 27, 2025
Publication Date: April 11, 2026

Citation: Aondover NG, et al. (2026). A Review on the Potential of Organic Preservatives in the Preservation of Grains. Nutraceutical Res. 5(1):23.

Copyright: Aondover NG, et al. © (2026).

ABSTRACT

The goal of agricultural produce preservation is to minimise post-harvest losses while maintaining food security. Grains are essential food items that are consumed by people all over the world. However, their storage and long term preservation are severely hampered by postharvest losses brought on by microbial infection, insect infestation, and environmental conditions. Synthetic chemical preservatives have historically been used to reduce these losses, but growing interest in safer, environmentally friendly substitutes is a result of the risks they pose to human health and the environment. Significant antibacterial, antifungal, and antioxidant qualities have been shown by organic preservatives, which are made from natural or organic sources like plants, microbes, and animal based products. Typical examples include plant extracts from garlic and ginger, microbiological agents like bacteriocins, and essential oils from clove, thyme, and neem. These compounds improve the safety and shelf life of grains that are stored in addition to preventing the growth of spoilage organisms. Organic preservatives provide a number of several benefits over their synthetic counterparts, such as low toxicity, biodegradability, and consumer acceptability. In regulating storage pests and spoilage fungi in grains including maize, rice, wheat, and sorghum, organic or natural preservatives can be useful, according to the results of numerous scientific studies highlighted in this study. Their widespread acceptance is still constrained, nevertheless, by problems with cost, availability, standardisation, and consistent efficacy in various environmental settings.

Keywords: Cereal Grains, Food Preservation, Organic (Natural) Preservatives, Chemical Preservatives, Post-Harvest Losses.