Food preservation is a critical component in extending the shelf life of consumables and ensuring their safety and nutritional value. This study delves into the molecular interactions between food preservatives and nutrients from a chemical perspective. By examining various classes of preservatives, including antimicrobial agents, antioxidants, and chelating agents, we analyze their mechanisms of action and their impact on nutrient stability and bioavailability. Key interactions such as hydrogen bonding, van der Waals forces, and ionic interactions between preservatives and nutrients are discussed. The study highlights how preservatives can alter the chemical structure of nutrients, potentially leading to changes in their efficacy and availability. For instance, the interaction between preservatives and vitamins can result in either degradation or enhanced stability, depending on the preservative's chemical nature. Additionally, we explore the influence of environmental factors such as temperature, pH, and light on these interactions. Understanding these molecular dynamics provides insights into optimizing preservation strategies to maintain nutrient quality and extend food shelf life. This comprehensive chemical perspective not only informs better food preservation practices but also contributes to developing novel preservatives with minimal impact on nutritional content.