In a world where consumers seek more natural products free of controversial substances, formula preservation has become one of the greatest challenges of modern formulation. It’s no longer just about preventing microbial contamination: safety, stability, efficacy, and alignment with values such as sustainability, health, and transparency are now essential.

This article reviews the most relevant advances in preservation applicable to sectors such as cosmetics, nutrition, cleaning, and industrial chemistry, with a special focus on emerging preservatives, disruptive technologies, and technical evaluation.

1. Multifunctional Ingredients with Preservative Effect

One of the most widespread strategies in cosmetics (and growing in supplements) is the use of multifunctional ingredients with secondary antimicrobial activity. These are compounds that act as humectants, solubilizers, or emollients but also provide a light preservative effect.

Highlighted examples:

• Ethylhexylglycerin, caprylyl glycol, 1,2-hexanediol

• P-anisic acid, hydroxyacetophenone, decylene glycol

Advantages:

• Allow reduction of total preservative load

• Improve sensory profile (no preservative odor)

• Better tolerance for sensitive skin

Limitations:

• Limited antimicrobial efficacy if used alone

• Require combined systems or boosters to cover full spectrum (gram+, gram– bacteria, molds, yeasts)

[1]

2. Natural Preservatives and Biopreservation

The rise of clean label has spurred a large body of research into natural-origin preservatives, particularly plant extracts, organic acids, and phenolic compounds with antimicrobial properties.

Examples include:

• Sugarcane straw extract: sustainable preservative with proven antibacterial and antifungal properties. [2]

• Phenolic compounds and polyphenols: found in pomegranate, olive, green tea, rosemary, and grape. High antioxidant potential and some preservative effect. [3]

• Food biopreservatives: bacteriocins (nisin), LAB (lactic acid bacteria) metabolites, enzymes like lysozyme or lactoperoxidase, and natural polymers such as chitin or chitosan. [4]

Advantages:

• Very positive image from the consumer’s perspective

• Added functional properties (antioxidant, soothing, protective)

• Renewable, biodegradable, and locally produced

Limitations:

• Variability in composition and efficacy (depending on harvest, batch, processing)

• Possible sensory interference (odor, color, texture)

• High doses often required for effective preservation

Disruptive Technologies to Preserve Without Preservatives

In addition to preservative ingredients, new preservation technologies are being developed that minimize or even eliminate the need for added biocides.

Promising approaches include:

• Encapsulation or controlled release: microencapsulation of the preservative or active agent to release only when needed (e.g., upon contamination detection)

• Hybrid systems: blends of antifungals, antioxidants, pH regulators, and chelating agents to achieve a more synergistic and mild preservation system

• Physical methods in food and chemical industries: use of UV light, electric pulses, ozone, or modified atmospheres to inhibit microbial growth without adding chemicals

These technologies, still under development or relatively costly, open the door to self-stable, more sustainable products without problematic labels.

Technical Evaluation: What Must a Preservation System Deliver Today?

Conclusion

Effective preservation is no longer just a technical issue: it’s a strategic decision. Choosing the right system requires balancing efficacy, stability, naturalness, and regulatory compliance. At Admixtio, we help our partners design safe, stable, and clean formulas by selecting innovative preservation ingredients and technologies, backed by evidence and aligned with your brand narrative.

Do you want to review or reformulate your preservation system? Looking for a “clean” alternative without sacrificing efficacy? Get in touch. We can help.

📚 Bibliography and Web Sources

[1] Scientific Reports, Nature, 2024: “Antimicrobial multifunctional glycols in cosmetic formulations” https://www.nature.com/articles/s41598-024-69624-9

[2] PMC, 2024: “Sustainable use of sugarcane straw as a natural preservative in personal care” https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11356945/

[3] ScienceDirect, 2025: “Phenolic compounds in plant-based food preservation” https://www.sciencedirect.com/science/article/pii/S2212429225007473

[4] PMC, 2023: “Biopreservatives in food systems: Natural antimicrobials and future trends” https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10348988/