Presentation on

Natural Preservatives in Food

PRESERVATIVESAccording to FSSAI

“Preservative” means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food.

NEED Inhibit the growth of microorganisms like

bacteria and fungi. Increase shelf life. Preserve the appearance of food Preserve the food characteristics like odor, taste

and food is preserved for a long time

Market Scenario

Volume share of preservatives

The market for food preservatives is projected to reach a value of USD 2.8 Billion by 2020, at a CAGR of 2.4% from 2015.

Meat & PoultryBeveragesBakeryConfectionerySnacksDairyOils & fatsothers

1. Natural or class I preservatives sugar, vinegar, salt, spices, syrup, edible oil and honey.

2. Chemical or Class II preservatives sorbates, nitrites, benzoates, sulfites, nitrates of sodium or potassium, glycerides, glutamates and so on.

Classification Functions Antimicrobials Antioxidants Antifungal

Classification of Natural preservatives 1. Plants with natural antimicrobial activities2. Antimicrobials from microorganisms3. Antimicrobials from animals

Basil Caraway Cardamom Cinnamon Clove Coriander Cumin Fennel Garlic Grape Green tea Marjoram

MintMustardNutmegOnionOreganoPeppersRosemarySageThyme

1. Plants with natural antimicrobial activities

Onion (Allium cepa, L.)

Good source of bioactive compounds, such as sulphur- containing compounds and flavonoids Antimicrobial activity of onion is due to thiosulfinates and other volatile organic compounds and shown inhibition against gram positive and gram negative bacteria. Anti-inflammatory, antiallergenic, anticarcinogenic antioxidant capacities, antibacterial, antifungal and antiviral Onion antiyeast, anti-fungal activity is due topresence of organosulfur-containing compounds which inhibit the growth of yeast and fungi

Flavonoid extraction Conventional water bath extraction Pressurized liquid extraction (PLE) Ultrasonication Ultrasonic liquid processor Microwave extraction,

Research activity Researchers prepared extracts of three varieties of spanish onions Extracts investigated for gram negative and gram positive bacteria Extract from yellow onion varieties had the highest flavonoid and antioxidant activity Thus enhance the stability and food preservation system.

Reference :-“Antimicrobial and Antioxidant capacity of crude onions extracts” From - International Journal of Food Science and technology. Volume 45, Issue 2

Basil (Ocimum basilicum L.)

The oil is extracted by steam distillation from the leaves and the flowering tops. Basil oil has various chemical compounds that include a-pinene, camphene, b-pinene, myrcene, limonene, cis-ocimene, camphor, linalool, methyl chavicol, y-terpineol, methyl cinnamate and eugenol. It shows inhibitary effects against fungii, molds. Basil oil used in postharvest protection of mango fruits against anthracnose disease. Post harvest spraying of sweet basil oil on table grapes inhibit fungul decay. Whole and ground dry basil leaves at 5-10% reduce aflatoxin contamination in grains like sorghum, ground nuts, maize.

Limitations

High cost of production High concentration required for sufficient efficacy Changes in organoleptic properties

Research Activity

Essential oils extracted by hydrodistillation from five different varieties of Ocimum basilicum L. plants were examined for antimicrobial activity against a wide range of foodborne Gram-positive and -negative bacteria, yeasts and moulds by an agar well diffusion method. All five essential oils of basil showed antimicrobial activity against most of the organisms tested with the exception of Flavimonas and Pseudomonas species.

Antimicrobial activity of essential oils from Ocimum species was predominantly associated with the main constituents linalool and methyl chavicol.

Ocimum basilicum and O. sanctum where a 1:1 combination of the oils was more effective than each oil alone against various Gram-positive and Gram-negative bacteria

Reference :-The synergistic preservative effects of the essential oils of sweet basil (Ocimum basilicum L.) against acid-tolerant food microflora

Sage and Rosemary oils

Essential oil obtained by steam distillation from chopping flowers and leaves Rosemary leaf extracts were obtained by supercritical fluid extraction (SFE) and Soxhlet extraction. It shows antimicrobial and antioxidant activities It contains , camphene, b-pinene, myrcene, limonene, 1,8-cineole, a-thujone, camphor, linalool, bornyl acetate and borneol. Rosemary oil also has health benefits as it is good source of iron, calcium, Vit B-6 Popularly used in preventing oxidative decay and preventing loss of polyunsaturated fatty acids in meat Sage oil effective when used in low doses otherwise side effects may be observed.

Rosemery Sage

Research activities

Researchers studied three pates, one with sage and rosemary oils, one with BHA and BHT, and one with no antioxidants, after they had been stored at 39 degrees Fahrenheit for 90 days. After 30 days, the scientists analyzed the levels of polyunsaturated fatty acids (PUFA), thibarbituric acid reactive substances (TBARS), and lipid-derived volatiles in the pates. The essential oil pate also showed a significantly reduced loss of PUFA levels compared to the synthetically preserved and control pates, and the essential oils also performed better in the inhibition of oxidative deterioration. So it was found that the essential oils sage and rosemary could slow oxidative spoilage of meat better than synthetic antioxidants butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT).

Cardamom (E.Cardamomum)

Essential oil is derived from different plant parts such as flowers, leaves, stem, barks etc Extraction methods are supercritical fluid extraction, solvent extraction, hydrodistillation, steam distillation. Contains bioactive components like 1-8 cineole, terpinyl acetate, phenolics, limonene etc. Posseses, antimicrobial acivities and inhibit the growth of bacteria, virus, fungi, molds. Essential oils have antioxidants phenolics and flavonoids and used as natural antioxidants. Experimental observations undertaken to assure essential oil and oleoresins of large cardamom as food preservatives on sweet orange juice.

SEAWEED

Rich in several secondary metabolite, such as polyphenols (phlorotannins, fucoxanthin, flavonoids) and polysaccharides (fucoidan, laminarans).

methanol:toluene (3 1) best solvent for extracting the ∶antimicrobial principles and it was found a lipophilic compound.

Brown seaweed extract reduced maximum specific growth rate to (96.8-99%) and highly active against Gram negative 

Stocheospermum marginatum  seaweed showed activity against Klebsiella pneumoniae.

RESEARCH GOING

Seaweed could become a preservative in meat products and other foods, because of its ability to arrest the growth of pathogens

Antimicrobial effect of arctic wrack seaweed was observed at very low levels in sausages and increased shelf life

Dr.Andrew Fairclough at Sheffield Hallam University, FOOD manifacturere.co.uk

Conclusion

• Market growth of natural preservative poses a serious challenge to the development of players in the chemical antimicrobials. • The limited availability and the higher cost of natural preservatives are the only driving factors which promote sustained use of synthetic preservatives