Food Antimicrobial Solution

Spoilage caused by microorganisms has always been a difficult problem in the field of food. It is one of the effective strategies to compound antibacterial agents and develop natural and safe antibacterial agents. Aprofood deeply studies the mechanism of microbial spoilage of food, and is committed to providing global customers with comprehensive solutions for food preservation.

Effects of Spoilage Microorganisms on Food

Food spoilage refers to the process in which the quality of food deteriorates to a certain extent and cannot be eaten by humans. It is usually caused by microbial invasion, enzymatic digestion, chemical degradation, physical damage, etc. Among them, microbial invasion is the main reason for food spoilage. Food is a good growth medium, containing protein, carbohydrates and lipids. Microbes in food can just use these substances for reproduction and growth. The impact on food is reflected in the following aspects:

Appearance changes: characterized by food turbidity and liquid formation.

Texture changes: characterized by the accumulation of microbial cells and tissue degradation leading to softening and sticking.

Color changes: characterized by the decomposition of food pigments and the growth of mycelium.

Taste and odor change: characterized by the formation of nitrogen-containing compounds, sulfides, organic acids and other special odor components.

Microorganisms Causing Deterioration in Foods

Bacteria

Bacterial groups contribute to the spoilage of different foods and the genera of Gram-positive bacteria recognized worldwide as food pathogens are Staphylococcus, Clostridium, Bacillus and Listeria. Gram-negative bacterial genera are Salmonella, Campylobacter, Escherichia coli, Shigella, Yersinia, Vibrio, Aeromonas and Cronobacter.

Fungi

Fungi are one of the main factors in food spoilage and are the medium of decay in fresh fruits and vegetables. The most common molds that cause food spoilage are Mucor, Aspergillus, Rhizopus, Penicillium, Alternaria, Bothrytis, Byssochlamys, and Fusarium. The most common yeasts that cause food spoilage are Zygosaccharomyces, Saccharomyces, Candida, and Dekkera.

Our Solutions for Food Antimicrobial

Aprofood has been committed to the research related to food antimicrobial for a long time, and has rich experience and professional knowledge to provide a full range of solutions for global customers.

Food Antibacterials Formula Customization

A variety of chemical and natural antibacterial agents are compounded to achieve the best antibacterial effect in food and ensure that our solutions fully meet customer needs.

• According to the customer's product characteristics (such as texture, composition, packaging form, etc.), we provide the combination of two or more antibacterials, as well as the combination of antibacterials and other functional ingredients to achieve ideal antibacterial and fresh-keeping effects. We can provide a variety of choices from chemical antibacterial agents to natural antibacterial agents according to customers' needs.
• We can customize the formula for a single spoilage strain to achieve synergy, or customize the formula for a variety of strains to achieve broad-spectrum bacteriostasis.
• Based on our complete research system of food spoilage microorganisms, we can also optimize and verify the formula of customers.

Development of Natural Food Antibacterial

We have advanced extraction, separation, purification and characterization technologies of natural antibacterial active ingredients to meet all the needs of customers in developing natural food antibacterial agents.

• The types of natural antimicrobials we can develop include, but are not limited to:
  Essential oils: Oregano essential oil, Lemon essential oils, Basil essential oil, Cinnamon essential oil，etc.
  Botanical extracts and herbs: Tea polyphenol, Pomegranate peel, Fruit peels, Citric acid (CA), etc.
  Antimicrobial peptides: Peptide hydrolysate, Lactoferrin, Lysozyme, Nisin, peptide fractions, etc.
• We can also develop food antibacterials from different sources, such as animal origin, plant origin, microbial origin.

Our Advantages

Aprofood is committed to providing professional consultation and support related to food antibacterial for global customers. Welcome to contact us for the best solution!

References

1. Mustafa S., Imran U. (2021). Food spoilage and Microorganisms. Turkish Journal of Agriculture - Food Science and Technology, 9(10): 1921-1924.
2. Kumariya, R., Garsa, A. K., Rajput, Y. S., Sood, S. K., Akhtar, N., & Patel, S. (2019). Bacteriocins: Classification, synthesis, mechanism of action and resistance development in food spoilage causing bacteria. Microbial Pathogenesis, 128: 171-177.