Organic Acid-based Food Preservation Solution

Organic acids, including propionic, formic, acetic acid, and lactic acid, create an unfavorable environment for the growth of spoilage and pathogenic microorganisms. Also, they are employed as monomers or starting ingredients for food-based supplements, biomaterials, and biodegradable polymers. Aprofood focuses on interesting applications of organic acids in the food field, and provides global customers with comprehensive food preservation solutions based on organic acids.

Overview of Organic Acids

Organic acids and their derivatives will cause changes in pH value. Acidification of cytoplasm will affect the acid-base balance and destroy the steady state, interfere with gene expression, and hinder cell metabolism. In addition to inhibiting cell activity, organic acids can also inhibit spore germination. Some recent studies have found that organic acids are combined due to their synergistic effects, resulting in higher microbial inhibition. For example, the use of organic acids (5 to 15 mM lactic acid and gallic acid) causes bacterial cell membrane permeability and induces oxidation, leading to cell lysis. Organic acids are obtained through different metabolic processes, such as fermentation, oxidation and synthesis.

Fig. 1 Organic acids from lactic acid bacteria. (Bangar, et al., 2022)

Application of Organic Acids in Food

In food, organic acids are widely used as food preservatives and acidifiers. It has been studied that cod soaked in citric acid (5%), lactic acid (5%) and capric acid (5%) solution can inhibit Pseudomonas, lactic acid bacteria, thermophilic bacteria, luminous bacteria and hydrogen sulfide; Soaking seer fish steaks in sodium acetate (2%) could inhibit the total number of thermophilic viable bacteria and total number of thermophilic viable bacteria stored for 24 days. At present, it is generally believed that the combination of low concentration (usually less than 1%) organic acid and other preservative methods for food preservation, especially fresh food, is economical and effective.

Fig. 2 Applications of organic acids. (Bangar, et al., 2022)

Our Solutions

Organic acids obtained through microbial fermentation are not only used for flavoring, but also widely used for preservation of sliced bread, jam, juice containing drinks, meat products, etc. Aprofood focuses on organic acid, an important metabolite of microorganisms, and provides customized food preservation solutions based on organic acid for global customers by using advanced technology and expertise.

• Using our existing advanced technologies, such as genetic engineering, free and immobilized cell techniques, etc., to improve the fermentation mechanism of bacteria and realize the process upgrading of organic acids.
• Based on the joint use of organic acid and other preservatives, the optimization of food preservation effect and economic cost can be achieved.
• Focus on basic scientific research and food industry production, and expand the application of organic acids in food preservation from laboratory to commercialization.

Our Advantages

Professional Team

Advanced Technology

Perfect Implementation Process

Customized Solution

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on organic acids. Please contact us for more possibilities of your project!

References

1. McMahon, T. C., Kingombe, C. B., Mathews, A., Seyer, K., Wong, A., Blais, B. W., & Carrillo, C. D. (2022). Microbial Antagonism in Food-Enrichment Culture: Inhibition of Shiga Toxin-Producing Escherichia coli and Shigella Species. Frontiers in microbiology, 13, 880043.
2. Bangar, S.P., Suri, S., Trif, M., & Ozogul, F. (2022). Organic acids production from lactic acid bacteria: A preservation approach. Food Bioscience, 46, 101615.