Cloves are known for their antimicrobial and antioxidant properties. They can be used as a spice or added to oil infusions to help prevent the growth of spoilage microorganisms.
Salt has been used for centuries to preserve food. It draws out moisture, creating an environment where microorganisms cannot thrive.
Citrus juices, such as lemon juice, are rich in citric acid, inhibiting the growth of bacteria and molds and can be used as a natural preservative in marinades, dressings etc.
Honey has natural antimicrobial properties due to its low water content, high acidity, and the presence of hydrogen peroxide. It can be used to preserve fruits.
Vinegar, especially white vinegar and apple cider vinegar, contains acetic acid, which creates an acidic environment that inhibits the growth of bacteria, molds, and yeast.
Sugar acts as a preservative by reducing water activity in foods, making it difficult for microorganisms to grow. Jams, jellies, and fruit preserves rely on sugar.
Rosemary extract contains natural antioxidants, such as rosmarinic acid, that can help prevent oxidation and spoilage in fats and oils.