Editing Preservative (section)

===Nonsynthetic compounds for food preservation===
{{cleanup section|reason=Might be better to just add into the notes part of the above tables, with language like "found naturally in X food / X traditional process". Benzoate is natural too!|date=November 2023}}
[[Citric acid|Citric]] and [[ascorbic acid]]s target [[enzyme]]s that degrade fruits and vegetables, e.g., [[mono/polyphenol oxidase]] which turns surfaces of cut apples and potatoes brown. [[Ascorbic acid]] and [[tocopherol]], which are vitamins, are common preservatives.  [[Smoking (cooking)|Smoking]] entails exposing food to a variety of phenols, which are antioxidants.  Natural preservatives include [[rosemary]] and [[oregano]] extract,<ref>{{cite magazine|author=Riva Pomerantz|date=Nov 15, 2017|title=KOSHER IN THE LAB|magazine=[[Ami (magazine)|Ami]]|issue=342|page=88}}</ref> [[hops]], [[salt]], [[sugar]], [[vinegar]], [[Ethanol|alcohol]], [[diatomaceous earth]] and [[castor oil]].

Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.<ref>{{cite journal|last=P'EREZ-D'IAZ|first=I.M|author2=MCFEETERS, R.F|title=Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts.|journal=Journal of Food Science|date=May 2010|volume=75|issue=4|pages=M204–M208|doi=10.1111/j.1750-3841.2010.01587.x|pmid=20546411|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|access-date=2018-12-29|archive-date=2021-02-19|archive-url=https://web.archive.org/web/20210219100130/https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|url-status=live}}</ref>