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主页 --- News --- Several comparative studies of commonly used food preservatives

Several comparative studies of commonly used food preservatives

Promulgator: :admin   Send date: :2011-11-28 09:46 Visitor: :

                 In ancient times our ancestors began to use salted, smoked and other food preservation methods to protect, with the development of food industry, the traditional preservation methods can not meet the needs of its anti-corrosion, chemical synthetic preservatives came into being. Currently on the market in China commonly used preservatives are benzoic acid (sodium), sorbic acid (potassium), sulfurous acid and its salts, nitrate and nitrite, cinnamaldehyde, cinnamon potassium.

1.                  Benzoic acid, also known as carboxybenzene acid, its mechanism of inhibition of microbial cells is to place obstacles respiratory system, and impede the normal physiological role of the cell membrane. Benzoic acid and the amino acid in the human body combined to produce hippuric acid in urine excluded that, no accumulation effect. Because of its active ingredient undissociated acid molecules, so the effective use of acidic foods, yeast, fungi are effective. But there is superimposed poisoning reported in the use of controversial, although countries are still allowed, but more and more narrow range of applications. As in Japan, the use of sodium benzoate in food imports is limited, and even prohibit the use of some of Japan has ceased production. Due to low prices, China is still widely used, mainly used in soft drinks, juice, soy sauce, canned food and wine preservation.

2.                  Sulfite, sulfate and sulfur dioxide, coke, its active ingredients are sulfurous acid molecules. Bactericidal mechanism of sulfite in food is consumed oxygen, so that aerobic microbial death due to hypoxia, and can inhibit the biological activity of certain microbial enzymes. After the use of sulfite residual sulfur dioxide can cause severe allergic reactions, especially important for patients with asthma, so the U.S. Food and Drug Administration in 1986 banned its raw fresh fruits and vegetables as a preservative. In China, there still use some food processing.

3.                  Nitrate and nitrite is essential preservatives in preserved sausages with anti-microbial effect, can inhibit bacterial growth and spore formation, especially Clostridium botulinum. However, nitrate and nitrite in bacon with other substances react to produce ammonium nitrate may cause this class of carcinogen. Nitrate content in food is generally very little, not poison, but the human intestinal bacteria to nitrate into nitrite, and nitrite greater impact on human health.

4.                  Sorbic acid is unsaturated fatty acid, the inhibition mechanism is the use of their double bonds in enzymes and microbial cells, the formation of thiol covalent bond to the loss of activity, damage to enzymes, thus inhibiting the growth of microorganisms. Sorbic acid may be involved in the body's normal metabolism, less harmful to humans, is internationally recognized as one of the safest chemical preservatives, for all countries and regions have been allowed to use. Because of its active ingredient is undissociated sorbic acid molecules, it is better in acidic conditions. Sorbic acid mainly inhibits mold and yeast, in the case of micro-organisms can not play too many roles, so it applies to good health conditions and fewer micro-organisms in food use. Sorbic acid than benzoic acid as the price is high, its application is limited, currently only has application in the high-end food.

5.                  Cinnamic aldehyde as a preservative sorbic acid later in the advent of a performance inspired by the sorbic acid and further developed the new products.Cinnamaldehyde inhibited mold growth, and strong antibacterial effect. Foreign researchers of 22 kinds of conditions for pathogenic fungi antifungal effect of cinnamaldehyde, the results show that cinnamaldehyde on all subjects of the bacteria has an antibacterial effect, especially strong effect on aflatoxin inhibition to kill. Cinnamaldehyde mainly by destroying the fungal cell wall of drug infiltration of fungal cells, destruction of organelles and play a bactericidal effect. Cinnamaldehyde can be widely used in various foods, in acidic and alkaline conditions are good to play a role in Preservation, Cinnamaldehyde can participate in the body's normal metabolism, and ultimately oxidized to carbon dioxide and water, harm the human body completely, and can enhance the food taste taste. Cinnamaldehyde is characterized by insoluble in water.

6.                  Cinnamon is the latest generation potassium food preservatives. The mechanism of micro-organisms that can be dissolved in the membrane, into cells, can effectively influence the activity of many important enzymes, and ultimately kill the contaminated cells. Potassium is not only anti-corrosion effect of cinnamon on the market than the commonly used preservatives good for more than three times, did not change the food flavor, but also in the body after ingestion into the human body essential nutrients, it has the reputation of "historic milestone preservatives type of innovation ".

Be noted that, in the FAO and the World Health Organization recommended several food preservatives focus, in addition to cinnamaldehyde and cinnamon do not make use of limited potassium, the other has limited use requirements.