Academia Industry collaboration traced the mechanism of how preservatives take down bacteria enabling smarter preservation

Scientists from the Institute of Nano Science and Technology (INST) Mohali, in collaboration with Unilever R&D Bangalore, have used advanced imaging and chemical analysis to trace the mechanism by which preservatives such as sodium benzoate (SB) and phenoxyethanol (POE) deactivate bacteria. The study reveals a dual mode of action where preservatives compromise the bacterial cell envelope and trigger internal biochemical damage by accumulating reactive aldehydes and oxygen-derived species. Sodium benzoate causes cellular shrinkage and collapse and shows increased potency in acidic environments, whereas phenoxyethanol causes membrane expansion and rupture with consistent efficacy across pH ranges. These insights aim to help optimize preservation technologies in home and personal care categories as well as food items.