Can pomegrante extract be used in soy sauce?

Does Pomegrante extract useful for Soy sauce?

In order to prevent soy sauce from spoiling, manufacturers generally add chemical preservatives to soy sauce to achieve the purpose of extending its shelf life. However, the toxic side effects of chemical preservatives on the human body are becoming increasingly apparent. Today, as people pay more attention to food safety, it is necessary to use safe, efficient, and natural food preservatives

Pomegranate is the city flower of Xi'an, and its skin has effects such as astringency, anti diarrhea, hemostasis, and deworming. Our ancestors used pomegranate peel boiled in water to treat diarrhea for a long time. Pomegranate extract, which extracts and concentrates the active ingredients in the skin with water, has good effects as a natural preservative

By quantitatively adding pomegranate peel extract and chemical preservatives to raw soy sauce, shaking well, stationary culture, timed sampling, and using plate colony counting to determine the total number of live bacteria, the following results can be seen:

Soy sauce contains high salt content and has an inhibitory effect on microorganisms. Adding pomegranate peel extract to soy sauce results in better antibacterial effects, which are better than sodium benzoate and potassium sorbate. Due to the simple extraction process of pomegranate peel and the non-toxic side effects of the final product, it is feasible to use it for soy sauce preservation and has certain promotional value.

Certain ingredients in food may react with preservatives, causing them to partially or completely fail. Some preservatives can also be broken down by microorganisms in food, such as sorbic acid, which can be reduced to sorbitol by lactic acid bacteria, becoming its carbon source and promoting the proliferation of microorganisms. If used improperly, it can also have toxic side effects on the human body. Several countries internationally have strictly restricted the use of chemical preservatives. With the improvement of people's living standards and attention to physical health, and the advancement of food engineering technology, the production of green and safe food has become a current trend. Therefore, developing efficient, broad-spectrum, safe and stable natural preservatives is of great significance to the food industry. Plant extracts, as anti-corrosion additives, will become the mainstream of food additive research and development in the future due to their advantages of being non-toxic, non resistant, and economically practical