GOOD DAY!

, I WOULD LIKE TO START OUR CLASS WITH THE COMMON

TERMS RELATED TO FOOD PRESERVATION.

Additives – materials added to food to help manufacture and preserve it to improve its
nutritive value, palatability and eye appeal.

Aging – changes in tenderness that take place in meats after slaughter.

Antioxidants – substance that retard the oxidative rancidity of fats.

Emulsifying agents – substance that aid the uniform dispersion of oil in water.

Fermentation – transformation of metabolism compound without the use of oxygen.

Freeze drying – a method of drying in which the materials is frozen and high vacuum is applied.
The cooking effect of the evaporation keeps the materials frozen while distills off as a vapor.

Maillard Reaction – also known as the browning reaction or non- enzymatic browning; reaction
between amino acids and sugar which brings about a brown color.

Pasteurization – mild heat treatment that destroys many vegetative forms of bacteria.

Stabilizers – substances that keep emulsions of hat and water in equilibrium.

Diluted brine - dissolve the ingredients in small amount of brine before finally mixing with the
rest of the liquid.

Curing brine – a prepare stock of saturated salt that can be dissolved by stirring in a certain
amount of water.

Fish sauce- locally called “patis” is drawn off from the liquefaction of salt mixture.

Marmalades – is made from citrus fruits, like bitter oranges make the best marmalade.

I – Introduction: Principles, Importance and Value.

Food preservation prevents the growth of microorganisms (such as yeasts), or other
microorganisms (although some methods work by introducing benign bacteria or fungi to the
food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also
include processes that inhibit visual deterioration, such as the enzymatic browning reaction in
apples after they are cut during food preparation.
Many processes designed to preserve food involve more than one food preservation method.
Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's
moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing
within an airtight jar (to prevent recontamination). Some traditional methods of preserving
food have been shown to have a lower energy input and carbon footprint, when compared to
modern methods.

Value and importance of food preservation

1. Food preservation adds variety to the food. For example, in the absence of fresh peas
during the hot summer months, canned or dehydrated peas may be made use of.

2. Food preservation increases the shelf life of food. Pineapples, cherries and other fruits
and vegetables may be preserved by different methods for long periods of time.
3. Food preservation increases the food supply.
4. Food preservation decreases the wastage of food. Excess foods which would have
otherwise been wasted, when processed and preserved add to the existing supplies,
thus also decreasing the wastage of food.
5. Food preservation decreases dietary inadequacies. Variety in diet is brought about with
the help of preserved foods. For example, some Middle-East countries do not grow any
vegetables due to arid soil condition. This shortcoming is overcome through the import
of fresh and preserved fruits and vegetables.

Principles of food preservation

Spoilage of perishable foods can be averted only be immediate consumption and

by prompt and effective preservation. Effective preservation prevents spoilage by any of
the agents discussed earlier. The purpose of commercial food prevention is to prevent
undesirable changes in the wholesomeness, nutritive value, sensory quality and safety
of food by controlling the growth of microorganism and the undesirable chemical,
physical and physiological changes.
The two categories of Food preservation methods

 Bactericidal – a methods that destroy or kill spoilage agent and are exemplified by
thermal processes such as canning.
  Bacteriostatic - a method which do not eliminate the bacteria, but it helps to
prevent the growth through drying and freezing, and the microorganism may still be
present but cannot do further harm because they are inactivated.

The basic methods of preserving foods.

A. Microbial decomposition may be prevented or delayed by:
1. Keeping out microorganism through sanitary handling;
2. Removal of microorganism;
3. Hindering the growth and activity of microorganism by low temperature, drying,
or chemical.
4. Killing microorganism by heat.

B. Prevention or delay of self-decomposition of the food.

1. Destruction of inactivation of food enzymes by blanching ;
2. Prevention of delay of purely chemical reactions such as preventing oxidation by
means of an antioxidant.
C. Damage by external factors like insects, animals, or mechanical causes may be
prevented only with adequate packaging of foods.

Examples are the illustrations for further information about the

topic above.

The microbial food spoilage is one type of food

spoilage that is caused by microorganisms. Food
spoilage can define as the process in which the quality
of the food deteriorates to some extent which is
inconsumable for the person to eat. Food spoilage
occurs as a result of the microbial attack, enzymatic
digestion, chemical degradation, physical injury etc.

Illustration of oranges having self -decomposition

Food Preservatives: Additives that Help Your Food Last Longer

Preservatives are among the most

common food additives. Their purpose in
food is to keep it fresh and extend its lifetime.
This is more common with the processed
foods. Therefore, preservatives play an
important role in ensuring that your food stay
fresh and last longer.

Food additives - are substances added to food to preserve flavor or enhance its taste,
appearance, or other qualities. Some additives have been used for centuries; for
example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or
using sulfur dioxide as with wines.

Food preservatives - are substances, when added to food, are capable of inhibiting, retarding
or arresting, the process of fermentation, acidification or other decomposition of food by
growth of microbes. Examples include salt, sugar, vinegar, sodium benzoate, salts of sorbic acid
and propionic acid etc.

Many types of additives are used to make your food last longer. Some are synthesized in
the laboratory while others occur naturally. Preservatives can be categorized into three main
groups.

 Antimicrobials work through stopping the growth of molds, bacteria, and yeast
hence keep your food fresh longer.
 Antioxidants work by slowing down the oxidation of fats, a process that turns
food rancid.
 The third class of preservatives exerts their effects by inhibiting rot in produce.
Dimethyl Dicarbonate - It is a chemical additive that acts by inhibiting the growth of certain
enzymes hence prevents growth of microorganisms. It is mainly used in preservation of
beverages. In many cases, it is used together with sulfur dioxide making it one of the most
common wine preservatives. It is also found in soft drinks such as sodas, iced teas and sports
drinks.

Sodium Benzoate and Benzoic Acid - These act by killing bacteria and other microorganisms
present in foods especially in acidic conditions. They are used in preservation of a variety of
foods ranging from salad dressings, pickles, milk products and meats.

Methylcyclopropene - This is a gas mainly used in the preservation of fruits. It is sprayed into
crates of the fruits such as apples and grapes. Its activity is through inhibition of production of
ethylene gas, which is a natural hormone that speeds up the ripening of fruits. This gas can
preserve apples for up to 1 year and bananas for up to a month.

Calcium Sulfate - is a regulator of acidity. Some foods spoil faster when in a given acidic
condition yet stay longer in a different acidic condition. With calcium sulfate as a preservative,
the desired acidic condition is achieved hence keeping your food fresh longer. It is also very
effective when used as a flour stabilizer

Sodium Nitrite - it is one of the most common preservatives. In fact, it can be identified even
without looking at the label. It is responsible for the pink color of hot dogs, bacon and other
lunch meats such as bologna. It works by killing the bacteria and other microbes that cause food
spoilage.

BHT (Butylated hydroxytoluene) - this is an example of antioxidants. It works by preventing the

oxidation of fats present in food. When the fats are oxidized, the food turns rancid. It is present
in many cereals, baked goods and snacks.

Sorbic Acid - It is an antimicrobial agent. It comes in two main forms: calcium sorbate and
potassium sorbate. It can be found naturally in many plants with the synthetic forms being
present in numerous foods such as frozen pizza, fountain sodas and oatmeal cookies.

Natural Preservative - many natural ingredients have been used as preservatives, ensuring that
your food stays fresh longer. Lemons, garlic and sea salt are used in preservation of foods such
as salads, oats, soup, kale, broccoli and others. They have antimicrobial activities which preserve
the food. Carrageenan is also used in preservation of foods because of its preservative
properties. They are mainly used in dairy and meat products because they bind strongly to food
proteins.

As discussed above, preservatives necessary to ensure food safety. They function by delaying the
spoiling of foods and preventing the alteration of their contents, appearance and taste.
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