FOOD PRESERVATION

Food Preservation Methods

  

Inhibition Inactivation Avoid contamination

Inhibition
       

low T storage reduction of aw decrease O2, increase CO2, vacuum acidification fermentation freezing surface coating structural modification

Inactivation
       

sterilization pasteurization radiation electrifying high pressure blanching cooking frying

Avoid recontamination
   

packaging hygienic processing hygienic storage aseptic processing

Thermal processing


pasteurization


inactivation of vegetative cells and/or enzymes inactivation of spores inactivate enzymes fruits and vegetables electrical conductivity for foods with 30-40% water dissolved ionic components uniform heating short processing time

sterilization


blanching


ohmic heating


Cold storage


Chilling
   

slowing microbical growth reduce enzymatic and chemical reactions slow postharvest metabolism reduce moisture loss slowing microbial and chemical reactions water immobilization reducing molecular mobility some microbial destruction

Freezing
   

Reducing aw
   

drying freeze-drying humectants freezing

  

slowing microbial and chemical reactions water immobilization reducing molecular mobility

Fermentation


 

inhibition of spoilage/pathogenic flora by beneficial microbial flora consumption of substrate for biochemical/chemical reactions production of antimicrobials acidification

Preservatives


acidification
 

pH change antimicrobial property antimicrobial antioxidant enzyme inhibitor control redox potential

other preservatives
   

Control of redox potential



CA/MAP
 

prevent postharvest ripening reduce microbial activity

Nonthermal processing


Irradiation
 

free radical species hydrogen, H2O2, OOH 3500-10000 atm protein damage dielectric cell membrane destruction

High pressure
 

Pulsed electric field



 

Oscillating magnetic fields Microwave



thermal effect (?)

Irradiation
nonthermal process in package, minimize contamination form of food is not a factor can replace preservatives, insecticides can be used in fresh foods Canada 1960 sprout control in potatoes and onions 1961 insect control in wheat 1983 - spices

Irradiation
Doses of irradiation sprout inhibition: 0.15-0.2 kGy flour disinfestations: <= 1kGy spice cleaning: 5 kGy parasite elimination: <=6 kGy pathogen destruction: <=10 kGy bacterial destruction: <=5 kGy

Irradiation
  

<= 10 kGy harmless to human health (UN) pasteurization effect need to be used in combination with refrigeration and CA/MAP currently used for spices, disinfestations of cereal grains, pathogen control in poultry, trichinosis control in fresh pork, tropical fruits

Chilling
storage at T > Tfp (-1) - (+10 C)  chilling injury near Tfp  texture degradation in vegetables  cold shortening of muscle foods, staling of bread

Freezing


 

small many crystals desired, fast freezing entrapment of solutes, less than max concentration in the unfrozen phase large crystals, slow freezing max concentration of solutes, tissue damage, partial dehydration, local freeze concentration freezer burn, sublimation of ice, dry brown spots on poultry, beef antimicrobial effect due to concentration, intracellular freezing destabilization of proteins, vitamin and pigment degradation, oxidation of lipids

Concentration and dehydration

concentration > 20% moisture dehydration < 20% moisture evaporation, crystallization, sublimation, membrane separations microorganisms survive, can recover, grow depending on aw

Controlled atmosphere
control of atmosphere composition during storage in packaging, gas impermeable films with absorbers

Modified atmosphere


  

closed storage rooms, allow respiratory activity in packaging, remove air, replace with other gases, N2, CO2 vacuum packaging vacuum, nitrogen: cheese, meat CO2 : fruits and vegetables, meat

Ohmic heating


short processing times < 90 s, then transfer into holding tube, aseptic packaging, commercial sterilization no heat transfer surfaces, food heats inside, more efficient and uniform heating, reduces thermal quality defects suitable for solid pieces containing liquid foods, like stews

Microwave heating
rapid can be used in sterilization applicable to packaged products prevent contamination thermal inactivation

High pressure processing

better quality foods ready-to-serve foods, vegetables jams, preserves, meat, seafood pulsed high pressure application pressure environment, glycerol, edible oils, water/edible oil emulsions 700-900 MPa

Preservatives


Legally allowed 1. toxicity 2. soluble in food 3. food pH - inhibition of chemical/biochemical reactions - antimicrobial effect

Organic acids
acidity, antimicrobial effect benzoic acid, Na- or Ca-benzoate parabens (p-OH-methyl or propylbenzoate) mold and yeast inhibitor at low pH antibacterial, 0.1% jams, preserves, bakery products, salad dressing fruit juices

Organic acids
sorbate (2,4-hexadienoic acid), K/Ca/Na salts mold and yeast inhibitor cheese, fruit juices, salads, bakery products propionic acid, Ca/Na salts rope inhibitors in bread, cheese, spreads mold inhibitor at high pH

Organic acids
acetic acid rope inhibitor, mold inhibitor bakery products lactic acid antimicrobial citric acid acidulant ion chelator reduce oxidation

Nitrites and nitrates (NO2/NO3)

color stabilization C. botulinum inhibitor

Sulfur compounds (SO2, HSO3-, SO32-, S2O52-) antioxidant browning inhibitor antibacterial  limited use due to allergic reactions in some people  wines, dried fruits, vegetables


Salt (NaCl)
 

control of water antimicrobial

Antioxidants
rancidity inhibitors BHA, BHT, tocopherols ascorbic acid EDTA (ion chelator)

Smoke (phenols, formaldehyde, ketones, alcohols, acids) antioxidant antibacterial, C. botulinum

Carbon dioxide
antimicrobial carbonated beverages

Antibiotics
nisin antibotulinal, antibacterial processed cheese natamycin mold inhibitor salami, cured cheese

Ethylene oxide
antimicrobial spices, nuts aseptic packaging

Other antimicrobials
chlorine (Na, Ca hypochlorite) ozone hydrogen peroxide fresh fruits, vegetables

Packaging
 

 

 

glass, metal, plastics, paper transport of gases, water vapor, low MW components resistance (mechanical, heat, chemical) oxygen, carbon dioxide, moisture permeability light transmission inertness

Active packaging
interact with food or package environment responding to changes incorporation of different materials into the film or package headspace to improve package performance - antimicrobial films sulfur dioxide releaser ethanol releaser - oxygen scavengers iron scavenger photosensitive dye scavengers enzyme scavengers - moisture absorbers dessicant packages, clay, minerals, silica - ethylene absorbers KMnO4

Smart packaging
interact with food or package environment and give signals indicate time/T history indicate spoilage, remaining shelf life, end of shelf life

Aseptic packaging
1. product sterilization 2. package sterilization 3. Aseptic filling and sealing Longer shelf life, better quality (?)

Hurdle technology
developed for limiting the growth of microorganisms in nonsterile foods (Leistner, 1978) combined effects of preservation methods > sum of effects individually or large amounts of a single factor

Hurdle technology
has been used unintentionally pickles pH + preservative (acid) + salt sausage aw + smoke + salt + spices + preservatives IMF (dried fruit, soft cookies) aw + heating + preservatives past rma salt + spices + aw

Hurdle technology
Hurdles T pH salt redox potential modified atmosphere packaging high pressure radiation, other physical processes competitive flora (lactic acid bacteria) preservatives

all hurdles at the same intensity all hurdles at different intensity

low initial microbial load good hygienic practice

high initial microbial load

low initial microbial load more nutrients

substerilizing treatment damaged cells

t : chilling F : heating RVP : relative vapor pressure, aw pH Eh : redox potential pres : chemical preservative N : nutrients