July 24, 2014 - Blogs
Replacing synthetic preservatives with effective natural ingredients is not a new concept, but interest is currently at an all time high as consumer sentiment shifts to a “natural is better" mindset. One of the trickier areas is antimicrobials that work against spoilage organisms and provide pathogen protection. Two recent studies have added to the body of knowledge on the topic. One discusses the use of cinnamon as a as a natural antibacterial agent, and the other analyzed the use and safety of commonly used preservatives and other additives, both synthetic and naturally derived.
In the first study,“Inhibitory effect of Cinnamomum cassia oil on non-O157 Shiga toxin-producing Escherichia coli," (Food Control, Vol. 46, Dec. 2014, pp 374–381), researchers tested the antibacterial efficacy of oil from C. cassia, a widely used spice, on CDC’s “top six" non-O157 STECs ( O26, O45, O103, O111, O121, and O145 serotypes). "The oil can be incorporated into films and coatings for packaging both meat and fresh produce," said co-author Lina Sheng, a graduate student in the School of Food Science, Washington State University. Pullman. "It can also be added into the washing step of meat, fruits or vegetables to eliminate microorganisms." The study found that cassia oil is effective in low concentrations; rates as low as 0.025% (v/v) in water killed the bacteria within 24 hours.
Cinnamaldehyde provides the characteristic flavor and aroma to cinnamon and is also known for antimicrobial properties. Analysis by GC/MS found that the cinnamaldehyde content of the C. cassia oil used in this study was 59.96%. Cassia cinnamon comes mainly from Indonesia and has a stronger, harsher odor than Ceylon cinnamon (C. zeylanicum), which is often considered “true cinnamon."
The second paper, “Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives," Comprehensive Reviews in Food Science and Food Safety, Vol. 13, No.4, pp 377–399, July 2014, DOI: 10.1111/1541-4337.12065) looked at a number of food-additive categories, including antimicrobials. The authors discussed synthetic antimicrobials commonly used in food including organic acids and their salts (such as benzoic, acetic, sorbic and propionic), nitrates, etc. They identified studies that brought their safety under scrutiny, as well as those that refuted claims of harm or toxicity. The paper also identified a number of natural antimicrobials that can be added to food, which typically are terpenes (e.g. thymol, carvacrol), peptides (e.g. nisin), polysaccharides (e.g. chitosan) and phenolic compounds (e.g. eugenol). Antimicrobial technologies, such as preservative films and modified atmosphere packaging, and processes such as pulsed-light, high pressure, pulsed-electric, and magnetic fields, high-pressure processing, ionizing radiation and ultraviolet radiation, are other methods discussed as solutions.
Some of these have gone beyond the experimental phase and are commercially available, some have yet to prove effective. There are a number of barriers. For example, like cinnamaldehyde, many naturally occurring compounds can impart flavors. While the flavor of cinnamon might hold appeal in a Moroccan tagine or Cincinnati-style chili that uses cinnamaldehyde, it’s probably not going to be quite as well-received in orange chicken or Southern fried chicken.
Another issue, is that while many of these natural compounds seem innocuous and may even deliver health benefits—cinnamaldehyde looks to be an anti-diabetic compound, for example—their safety is not assured just because they are “natural." And increased use could invoke that cautionary phrase “The poison is in the dose." And even a high level of use doesn’t guarantee that their efficacy against bacteria, yeast or molds with be as good as the synthetics. This could be a potential safety issue when looking at improving pathogen protection in foods.
Natural product protection is becoming a priority in the food industry. However, while the additive paper authors were referring to benzoates, they made a claim that likely holds true for many synthetic antimicrobials"… the only way they will be removed as additives is when a substitute with the same effect and no toxicity is found. Without these compounds, food spoilage and poisoning would have a much higher incidence."
-Lynn A. Kuntz
Replacing synthetic preservatives with effective natural ingredients is not a new concept, but interest is currently at an all time high as consumer sentiment shifts to a “natural is better" mindset. One of the trickier areas is antimicrobials that work against spoilage organisms and provide pathogen protection. Two recent studies have added to the body of knowledge on the topic. One discusses the use of cinnamon as a as a natural antibacterial agent, and the other analyzed the use and safety of commonly used preservatives and other additives, both synthetic and naturally derived.
In the first study,“Inhibitory effect of Cinnamomum cassia oil on non-O157 Shiga toxin-producing Escherichia coli," (Food Control, Vol. 46, Dec. 2014, pp 374–381), researchers tested the antibacterial efficacy of oil from C. cassia, a widely used spice, on CDC’s “top six" non-O157 STECs ( O26, O45, O103, O111, O121, and O145 serotypes). "The oil can be incorporated into films and coatings for packaging both meat and fresh produce," said co-author Lina Sheng, a graduate student in the School of Food Science, Washington State University. Pullman. "It can also be added into the washing step of meat, fruits or vegetables to eliminate microorganisms." The study found that cassia oil is effective in low concentrations; rates as low as 0.025% (v/v) in water killed the bacteria within 24 hours.
Cinnamaldehyde provides the characteristic flavor and aroma to cinnamon and is also known for antimicrobial properties. Analysis by GC/MS found that the cinnamaldehyde content of the C. cassia oil used in this study was 59.96%. Cassia cinnamon comes mainly from Indonesia and has a stronger, harsher odor than Ceylon cinnamon (C. zeylanicum), which is often considered “true cinnamon."
The second paper, “Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives," Comprehensive Reviews in Food Science and Food Safety, Vol. 13, No.4, pp 377–399, July 2014, DOI: 10.1111/1541-4337.12065) looked at a number of food-additive categories, including antimicrobials. The authors discussed synthetic antimicrobials commonly used in food including organic acids and their salts (such as benzoic, acetic, sorbic and propionic), nitrates, etc. They identified studies that brought their safety under scrutiny, as well as those that refuted claims of harm or toxicity. The paper also identified a number of natural antimicrobials that can be added to food, which typically are terpenes (e.g. thymol, carvacrol), peptides (e.g. nisin), polysaccharides (e.g. chitosan) and phenolic compounds (e.g. eugenol). Antimicrobial technologies, such as preservative films and modified atmosphere packaging, and processes such as pulsed-light, high pressure, pulsed-electric, and magnetic fields, high-pressure processing, ionizing radiation and ultraviolet radiation, are other methods discussed as solutions.
Some of these have gone beyond the experimental phase and are commercially available, some have yet to prove effective. There are a number of barriers. For example, like cinnamaldehyde, many naturally occurring compounds can impart flavors. While the flavor of cinnamon might hold appeal in a Moroccan tagine or Cincinnati-style chili that uses cinnamaldehyde, it’s probably not going to be quite as well-received in orange chicken or Southern fried chicken.
Another issue, is that while many of these natural compounds seem innocuous and may even deliver health benefits—cinnamaldehyde looks to be an anti-diabetic compound, for example—their safety is not assured just because they are “natural." And increased use could invoke that cautionary phrase “The poison is in the dose." And even a high level of use doesn’t guarantee that their efficacy against bacteria, yeast or molds with be as good as the synthetics. This could be a potential safety issue when looking at improving pathogen protection in foods.
Natural product protection is becoming a priority in the food industry. However, while the additive paper authors were referring to benzoates, they made a claim that likely holds true for many synthetic antimicrobials"… the only way they will be removed as additives is when a substitute with the same effect and no toxicity is found. Without these compounds, food spoilage and poisoning would have a much higher incidence."
-Lynn A. Kuntz
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