Final answer:
Antioxidants such as ascorbic acid, tocopherols, propyl gallate, BHA, BHT, and TBHQ, along with chemical preservatives like sorbic acid, benzoic acid, propionic acid, and their salts, as well as sulfur dioxide and nitrites, are commonly used in food preservation to prevent spoilage and maintain food quality. These additives extend shelf life and prevent foodborne illnesses but can cause sensitivities in some people.
Step-by-step explanation:
Antioxidants and preservatives play a crucial role in maintaining the quality and safety of food materials. Antioxidants such as ascorbic acid (vitamin C), tocopherols (vitamin E), propyl gallate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are primarily used to prevent oxidation, which can cause spoilage and reduce nutritional value in foods, even when stored in frozen or refrigerated conditions.
Chemical preservatives such as sorbic acid, benzoic acid, and propionic acid, along with their salts like potassium sorbate, sodium benzoate, and calcium propionate, inhibit microbial growth and minimize spoilage, especially in acidic foods. Other common preservatives are sulfur dioxide and nitrites, which prevent browning and are utilized in dried fruits and processed meats, respectively.
It's important to note that while preservatives extend the shelf life of food and prevent foodborne illnesses, some individuals may have allergies or sensitivities to specific compounds like sulfites.