Food Chemistry

Lecture 10: Preservatives

Introduction
 A preservative is a natural or synthetic chemical that is
added to products such as foods, pharmaceuticals, paints,
biological samples, wood, etc. to prevent decomposition by
microbial growth or by undesirable chemical changes
 Why add preservatives to food?
 To prevent lipid and fat oxidation – taste and smell bad and
harmful for consumption
 To prevent molds & bacteria from growing.
 Difference between food additives and food preservatives
 Food Additives – any substances that becomes part of a
food product when added through processing, storage or
packaging
 Food Preservatives – any additives that extend a food's
freshness or shelf life and keep it from spoiling or oxidizing
Type of Preservatives
 Preservative food additives can be used alone or in
conjunction with other methods of food preservation
 Synthetic Preservatives
 Common anti-microbial preservatives include
• Calcium propionate
• Sodium nitrate
• Sodium nitrite
• Sulphites (sulfur dioxide, sodium bisulfite, potassium hydrogen
sulfite, etc.)
• Disodium EDTA
 Antioxidants
• BHA and BHT
 Other preservatives (non-food)
• Formaldehyde
• Glutaraldehyde
• Methylchloroisothiazolinone
Type of Preservatives
 Natural Preservatives
 Organic acid
• Citric acid
• Benzoic acid
• Sorbic acid
• Propionic acid
• Acetic acid
 Vitamin
C
 Tocopherols
Food Additives
 Acids  
 Food acids are added to make flavors "sharper", and also act as 
preservatives and antioxidants. vinegar, citric acid, tartaric acid, 
malic acid, fumaric acid, lactic acid
 Acidity regulators
 Acidity regulators are used to change or otherwise control the acidity
and alkalinity of foods. Citric, acetic and lactic acids
 Anticaking agents
 Anticaking agents keep powders such as milk powder from caking or
sticking. Calcium carbonate, Magnesium Carbonate
 Antifoaming agents
 Antifoaming agents reduce or prevent foaming in foods. Silicone
derivatives
 Antioxidants  
 Antioxidants such as vitamin C act as preservatives by inhibiting 
the effects of oxygen on food, and can be beneficial to health. 
Food Additives
 Bulking agents
 Bulking agents such as starch are additives that increase the bulk
of a food without affecting its nutritional value.
 Food coloring
 Colorings are added to food to replace colors lost during
preparation, or to make food look more attractive.
 Color retention agents
 In contrast to colorings, color retention agents are used to preserve
a food's existing color: Ascorbic acid
 Emulsifiers
 Emulsifiers allow water and oils to remain mixed together as in
mayonnaise, ice cream, and homogenized milk: Lecithin
 Flavors
 Flavors are additives that give food a particular taste or smell, and
may be derived from natural ingredients or created artificially
Food Additives
 Humectants
 Humectants prevent foods from drying out: Glycerine
 Preservatives  
 Preservatives prevent or inhibit spoilage of food due to fungi, 
bacteria and other microorganisms: Nitrites
 Stabilizers
 Stabilizers, thickeners and gelling agents, like agar or pectin (used in
jam for example) give foods a firmer texture. While they are not true
emulsifiers, they help to stabilize emulsions
 Sweeteners
 Sweeteners are added to foods for flavoring. Sweeteners other than
sugar are added to keep the food energy (calories) low: Table sugar
 Thickeners
 Thickeners are substances which, when added to the mixture,
increase its viscosity without substantially modifying its other
properties: Guar gum, xanthan gum
Calcium Propionate
 Calcium propionate or calcium propanoate is the
calcium salt of propionic acid
 As a food additive, it is listed as E number 282 in the
 Calcium propionate is used as a preservative in a wide
variety of products, bread, other bakery goods,
processed meat and other dairy products
 In agriculture, it is used, amongst other things, to
prevent milk fever in cows and as a feed supplement
 Propionates prevent microbes from producing the
energy they need, like benzoates do.
 However, unlike benzoates, propionates do not require
an acidic environment.
Calcium Propionate
 Calcium propionate is used in bakery products as a mold
inhibitor
 Mold contamination is considered a serious problem
amongst bakers, and conditions commonly found in baking
present near-optimal conditions for mold growth
 A few decades ago, mold was a serious problem but
today's improved sanitary practices in the bakery, have
virtually eliminated this form of spoilage – Calcium
propionate and sodium propionate are effective against
mold
 According to the Pesticide Action Network North America,
calcium propionate is slightly toxic
 Calcium propionate can be used as a pesticide
Sodium Nitrate
 Sodium nitrate is the chemical compound with the
formula NaNO3
 This salt, also known as "Chile saltpeter" (to
distinguish it from ordinary saltpeter, potassium
nitrate), is a white solid which is very soluble in water
 Sodium nitrate is used as an ingredient in fertilizers,
explosives as well as in glass and pottery enamels; the
compound has been mined extensively for those
purposes
 Sodium nitrate is also synthesized industrially by
neutralizing nitric acid with soda ash
 Sodium nitrate has antimicrobial properties when used
as a food preservative. It is found naturally in leafy
green vegetables
Sodium Nitrite
 As a food additive, it serves a dual purpose in the food industry:
 Enhance the color of preserved fish and meats
 Prevents growth of Clostridium botulinum, the bacteria which
causes botulism
 In the European Union it may be used only as a mixture with salt
containing at most 0.6% sodium nitrite. It has the E number E250
 While this chemical will prevent the growth of bacteria, it can be
toxic for mammals. For this reason, sodium nitrite sold as a food
additive is dyed bright pink to avoid mistaking it for something else
 Principal dangers of using sodium nitrite as a food additive is the
formation of carcinogenic nitrosamines by the reaction of sodium
nitrite with amino acids in the presence of heat in an acidic
environment – cooked meats
 Recent studies have found a link between high processed meat
consumption and colon cancer, possibly due to preservatives such
as sodium nitrite
Sulfites
 Sulfites are sometimes added to foods to act as enhancers or
preservatives. They may come in various forms, such as:
 Sulfur dioxide
 Potassium bisulfite or potassium metabisulfite
 Sodium bisulfite, sodium metabisulfite or sodium sulfite
 Some humans are allergic to sulfites. It is an undeclared
allergen that may cause breathing difficulty within minutes after
eating a food containing sulfites
 Asthmatics and people with allergies to aspirin (also known as
salicylate sensitivity) are at an elevated risk for reaction to
sulfites
 FDA prohibits the use of sulfites in foods that are important
sources of thiamin (vitamin B1), such as enriched flour, because
sulfites destroy the nutrient.
Sulfites
 Sulfur dioxide
 Main product from the combustion of sulfur
compounds is often described as the "smell
of burning sulfur" but is not responsible for
the smell of rotten eggs
 Sulfur dioxide is sometimes used as a
preservative for dried apricots and other
dried fruits due to its antimicrobial properties
 The preservative is used to maintain the
appearance of the fruit and prevent rotting.
Its presence can give fruit a distinctive
chemical taste
Sulfites
 Potassium bisulfite or potassium metabisulfite
 A white crystalline powder with a pungent sulfur odour
 The main use for the chemical is as an antioxidant or
chemical sterilant.
 Potassium metabisulfite is a common wine additive,
where it forms sulfur dioxide gas (SO2)
 This prevents most wild microorganisms from
growing, and it acts as potent antioxidant, protecting
both the color, and delicate flavors of wine
Sulfites
 Sodium bisulfite, sodium metabisulfite or sodium sulfite
 Used in almost all commercial wines, to prevent oxidation
and preserve flavor
 In fruit canning, sodium bisulfite is used to prevent browning
(caused by oxidation) and to kill microbes
 In the case of wine making, Sodium bisulfite releases sulfur
dioxide gas when added to water or products containing
water. The sulfur dioxide kills yeasts, fungi, and bacteria in
the grape juice before fermentation
 When the sulfur dioxide levels have subsided (about 24
hours), fresh yeast is added for fermentation.
 It is later added to bottled wine to prevent oxidation (which
makes vinegar), and to protect the color of the wine from
oxidation, which causes browning.
 The sulfur dioxide displaces oxygen in the bottle and
dissolved in the wine.
Disodium EDTA
 EDTA is a widely-used abbreviation for the chemical
compound ethylenediaminetetraacetic acid
 EDTA refers to the chelating agent with the formula
(HO2CCH2)2NCH2CH2N(CH2CO2H)2.
 EDTA forms especially strong complexes with Mn(II),
Cu(II), Fe(III), and Co(III)
 In food application disodium EDTA is added as
preservative to prevent catalytic oxidation by metal
ions or stabilizer and for iron fortification
 Approved by the FDA as a preservative in packaged
foods, vitamins, and baby food
 Oral exposures (and inhalation) have been noted to
cause reproductive and developmental effects
BHA
 Butylated hydroxyanisole (BHA) is a phenolic antioxidant
 Phenolic antioxidants prevent rancidity of fats and oils in food by protecting
against lipid oxidation.
 BHA is able to stabilize free radicals by acting as free radical scavengers,
further free radical reactions are prevented
 When the food additives amendment was enacted (1958), BHA and BHT
were listed as common preservatives considered generally recognized as
safe (GRAS). GRAS regulations limit BHA and BHT to 0.02 percent or 200
ppm of the fat or oil content of the food product.
 Both BHT and BHA have been removed from the GRAS list and subjected to
tolerances
 BHA is also used as a preservative for dry foods, such as cereals. FDA
limited BHA to 50 ppm of the total product.
 Studies have suggested that at very high levels in the diets of laboratory
animals, BHA could cause tumors in rats, mice and hamsters, and liver
tumors in fish.
 The National Institutes of Health considers BHA reasonably anticipated to
be a human carcinogen.
BHT
 Butylated hydroxytoluene (BHT) is a phenolic antioxidant
 Oxygen prefer to react with BHT rather than lipid itself – protecting
against lipid oxidation.
 Although not toxic itself, BHT may interact with other substances:
 Protects against toxicity in some cases
 Potentiates toxicity in others
 For example, in animal studies BHT was demonstrated to be
protective against mutagens such as benzopyrene and carcinogens
when given during or before exposure to benzopyrene, but enhances
toxicity when given after exposure.
 Some beneficial health effects of BHT:
 There are reports that BHT inhibits formations of some types of
tumors.
 Protective against carbon tetrachloride poisoning.
 There is some evidence that it slows aging in mice
 Research is underway concerning the use of BHT in AIDS treatment
Formaldehyde
 An aqueous solution of formaldehyde can be useful as
a disinfectant, as it kills most bacteria and fungi
(including their spores)
 It is also used as a preservative in vaccinations. In
medicine, formaldehyde solutions are applied topically
to dry the skin, such as in the treatment of warts
 The International Agency for Research on Cancer
(IARC) has determined that occupational exposure to
formaldehyde causes nasopharyngeal cancer in
humans
 Formaldehyde has been banned in cosmetics in both
Sweden and Japan
Glutaraldehyde
 Glutaraldehyde is a colorless liquid with a pungent
odor used to disinfect medical and dental equipment –
solution of 0.1% to 1.0% concentration may be used
for system disinfection and as a preservative for long
term storage
 Also used to kill insect – as insecticide
 It is also used for industrial water treatment and as a
chemical preservative
 However, it is toxic, causing severe eye, nose, throat
and lung irritation, along with headaches, drowsiness
and dizziness
Methylchloroisothiazolinone
 Methylchloroisothiazolinone is a preservative with
antibacterial and antifungal effects
 It is effective against gram-positive and gram-negative
bacteria, yeast and fungi
 It is found in many water-based personal care
products and cosmetics
 It is also used in glue production, detergents, paints,
fuels and other industrial processes
 It was first used in cosmetics in the 1970s
 In high concentrations it can cause chemical burns
and it is a skin and membrane irritant and so it was
largely removed from most cosmetic products except
for those with only short duration skin contact such as
rinse-offs
Natural Preservatives
 Organic Acids
 These have been used for a long time as food preservatives
and are antimicrobial in nature
 They are primarily used to prevent mold growth
 Organic Acids are readily available, easy to use and are
very inexpensive
 Basically, the ability of an Organic Acid to prevent the
growth of micro-organisms depends upon the pH of the
foodstuff
 Therefore, some food products use a combination of
organic acids so that the food will not grow fungi over a
range of pHs
 Organic Acid preservatives may affect food pH slightly
 Organic acid do not have any toxic, carcinogenic, estrogen
mimic or mutagenic properties
Natural Preservatives
 Citric Acid
 Found in citrus such as oranges, lemons and limes,
Citric Acid is sour tasting. It is added to some food
stuffs such as candy and soft drinks to make them
sour. So not only is it used as a preservative, it's also
a flavoring agent. It is also used to adjust pH.
 Benzoic Acid (BA)
 First isolated from Styrax benzoin, a tropical tree,
many types of fruits including strawberries & drupes
have Benzoic Acid in them
 BA is also found in cheese, spices such as cinnamon,
clove & nutmeg, teas, cocoa, mushrooms and honey.
 Like other organic acids, BA is used to prevent the
growth of fungi & bacteria. It is added to fruit juices,
soft drinks, pickles and other similar foodstuffs.
Natural Preservatives
 Sorbic Acid
 Originally isolated from Mountain Ash (Sorbus sp.) berries, Sorbic
Acid is used to prevent the growth of molds in cheese, wine, fish,
margarine
 Another name for Sorbic Acid is "sorbates".
 Propionic Acid
 Fermented products such as Swiss cheese & yogurt may have a
high concentration of Propionic Acid
 Propionic acid is produced naturally in the digestive tract and is a
natural component of sweat
 Propionic Acid is typically used in bakery goods, breads, meat,
meat products and pizza. It is not used in many other foodstuffs
due to it's strong odor.
 Acetic Acid
 The simplest organic acid, this is primarily used to adjust pH.
 Most people know Acetic Acid as vinegar.
 Acetic acid is a byproduct of fermenting fruits and grains
Natural Preservatives
 Vitamin C (Ascorbic Acid)
 Not only a necessary nutrient, Vitamin C is also an
inexpensive food preservative
 Ascorbic Acid is water soluble and is a good anti-oxidant
and anti-fungal compound
 It is also tart or sour and is used as a flavor enhancer
 Humans, primates and other animals have lost their ability
to synthesize their own Vitamin C, and this is why it is an
essential vitamin.
 Obviously, this is a very safe food & feed preservative.
 DID YOU KNOW?
• Vitamin C and Vitamin E work together in the body. Vitamin C
'recharges' Vitamin E, so that Vitamin E can work again as an
antioxidant quenching free radicals which protects cells from
damage
Natural Presevatives
 Tocopherols (Vitamin E)
 There are four tocopherols: Alpha, Beta, Delta & Gamma
 Alpha Tocopherol accounts for 80% of the activity of
Vitamin E but Gamma Tocopherol is also biologically active
 Most Alpha Tocopherol on the market is chemically
synthesized
 Natural tocopherols are all of the D or biologically active
form, whereas synthetics are a 50:50 mix of D:L and
therefore only have half the activity of natural E Vitamins.
 Tocopherols preserve food by preventing oxidation and oils
from going rancid
 Typically, when used as a food preservative (versus using
tocopherols for vitamin nutrition), the mix will contain little
Alpha Tocopherol and more of the other Tocopherols