Natural Preservatives

Natural preservatives, mainly spices and plant extracts, have been used for many centuries in baking. Today, consumers are looking to steer clear from artificial additives and preservatives. Food is under close scrutiny and the demand for natural products is constantly growing. Moldy foods are unsightly, have off-flavors and are often dangerous. Some molds cause allergic reactions, respiratory problems or produce poisonous mycotoxins.  Good sanitation practices and packaging control can help minimize contamination but there are also natural preservatives that help. Vinegar (acetic acid): At the right use level and under certain conditions, this weak organic acid can penetrate cell membranes and inhibit cell growth by increasing intracellular acidity.1 Lactic Acid Bacteria: Lactic acid bacteria produce molecules such as organic acids, fatty acids, hydrogen peroxide, and bacteriocins (such as Nisin) that can inhibit mold growth. Plant Extracts: Thyme, rosemary, cinnamon, clove, lemongrass, capsicums, bay leaf, ginger, garlic, and basil have been shown to disrupt cell membrane processes. Finding an effective level without changing organoleptic characteristics of the food product can be a challenge.2 Cultured products and their metabolites: These are produced from fermentation of whey, wheat or corn syrup products with a standard dairy culture. Actives produced  are mixtures of propionic, butyric, citric, lactic acids and peptides that can inhibit mold growth.3 Natamycin: A natural anti-fungal agent derived microbially and used as a food preservative. It affects all yeasts and molds, so in yeast bread it is limited to a spray application after baking. It also finds use as a preservative in non-yeast leavened baked goods: tortillas, cakes and muffins.4 Fruit concentrates: When raisin paste concentrate or prune juice concentrate is used in baked goods at concentrations between 5-12%, the natural organic acids (malic, benzoic and salicylate) have a preservative effect.3 These concentrates also function as humectants which helps to preserve food products. Tea Extracts: Teas contain tannins and polyphenolic compounds that have been shown to have bactericidal and bacteriostatic properties against a range of bacteria.2 Chitosan: It can be derived from the shells of crustaceans or chiber mushrooms and inhibits microbes by creating a barrier which can protect against microbial contamination and oxidation.