Other Food Preservation

Techniques

Food preservation through fermentation

Fermentation is breakdown of carbohydrates under limited supply

of oxygen or under anaerobic conditions.
(Yeasts: Sugar Alcohol + CO2)
Some aerobic, specific conversions may also be referred as
fermentation; ( Acetobacter: Ethylalcohol + O2 acetic acid).

In nature, natural fermentations occur continuously.

In technically advanced societies, fermented foods are produced
to add special tastes to human diet, in less developed areas
fermentation is still one of the major preservation methods.
In contrast to most preservation methods, fermentation
encourages growth and multiplication of selected microorganisms
in foods.

Fermentation Foods
alcohol, organic acids, pickles, olives,
yoghurt, bread, tarhana, vanilla,
sausages, salami, pastrami, cheese

Benefits of fermentation
1.

Preservation,

2.

Providing variety to the diet,

3.

4.

Production of important compounds like organic acids and

alcohols,
Fermented foods are often more nutritious than their
unfermented counterparts because of mainly three reasons:
a) while growing in the medium the microorganisms also
synthesize several complex vitamins and other growth
factors like riboflavin and vitamin B12.
b) nutrients locked into plant structures and cells by
indigestible materials can be liberated
c) enzymatic splitting of plant
materials like cellulose, hemicellulose and related polymers
normally not digestable by human beings.

Changes caused in foods by fermentation

1.
2.

3.

Fermentative changes: Changes that involve carbohydrates

Proteolytic or putrefactive changes:
Changes that involve proteins,
Lipolytic changes: Changes that involve fats.
In fermentation, fermentative changes are encouraged,
whereas other changes are suppressed. Production of acid
helps in controlling proteolytic and lipolytic microorganisms.

(i)
(ii)
(iii)

The end products of fermentation depend upon:

The nature of the food,
The types of microorganisms present,
The environmental factors affecting microbial activity

Examples of some important fermentations

1.

Fermentation of sugar by yeasts (basis for wine and beer

production and leavening of bread):
C6H12O6 + yeast 2C2H5OH + 2CO2

2.

Fermentation of alcohol by bacteria (basis for vinegar,

acetic acid, production):
C2H5OH + O2 + bacteria CH3COOH + H2O

3.

Fermentation of milk sugar, lactose, by bacteria produces

lactic acid which causes precipitation of the curd in the milk
(basis for cheese production).

Controlling fermentation
The factors that affect fermentation are:
1.

2.

3.

4.

Acidity. Fermentative microorganisms are more resistant than

proteolytic and lipolytic.
Level of alcohol. Yeasts cannot tolerate high (12-15%) alcohol
levels. (utilized in the production of fermented alcoholic drinks,
regular alcohol content of wine 9-13%, fortified up to 20%)
Starter cultures. Competition for survival, large concentrations
dominate the others. In old times inoculation with parts of
previous batch at high concentration. Novadays pure, specific
starter cultures (concentrates, dehydrated, frozen) available
commercially.
Temperature. Growth rate, optimum growth temperature of
specific microorganisms. Optimum temperature regimes are
established for various fermentations.

5.

6.

Level of oxygen. Aerobic, anaerobic microorganisms. Extent

of fermentative changes depend on 02 concentration. In
yeasts growth favored by aerobic, fermentation favored by
anaerobic conditions.
Level of salt.
(i) 10-18% selectively inhibits activity of proteolytic and
lipolytic and other spoilage organisms and favors growth of
fermentative organisms.
(ii) draws juice out of fruits and vegetables through osmosis.

Preservation of foods as sugar concentrates

Based on reducing the water activity of foods to levels low

enough to stop microbial activity.
Increase in solids concentration reduces aW, increased acidity
helps in preservation.
65% or more solids plus acidity enough for preservation in the
absence of O2. Above 70%w solids no need for acidity.
Fruit jellies, jams, marmelades, sweetened condensed milk are
products. Syrups of different strengths are used as
preserving media and filling liquids for preserving fruits in
cans and jars. Contact with air should be avoided to stop
mould growth on the surface.

Gelling is an important property of fruits and their extracts

in the jam and confectionary industries. Four substances are
needed for forming a fruit gel; pectin, acid, sugar and water.
In gelling, the pectin conglomerates and forms a network of
fibers. This network is able to support liquids.
The concentration of pectin determines the continuity of the
network and the denseness of the formed fibers. The
concentration of sugar and level of acidity determine the
rigidity of the network. The higher the concentration of sugar,
the less water will be supported by the structure. The higher
the acidity the tougher are the fibers.
Optimum conditions for gel formation:
pH = 3.2-3.5, solids content (fruit + sugar) 65%w, pectin
concentration 1%
Separation of liquids from gel structures is called synerisis.
This effect is undesirable and should be avoided
(homogenization).

Preservation of foods with

chemical additives

Critical issue between food scientists, food manufacturers,

government agencies and consumers.
A food additive is defined as a substance or a mixture of
substances, other than a basic foodstuff, which is present
in food as a result of any aspect of production, processing,
storage or packaging excluding contaminants.
Chemical additives can contribute substantially in the
preservation and in quality improvement of foods. Legitimate
vs. illegitamate uses must be well understood and defined.

legitimate uses
1.

2.

3.

4.

The maintenance of the nutritional quality of a

food,
The enhancement of keeping quality or stability
with resulting reduction in food losses,
Making foods attractive to the consumer in a
manner which does not lead to deception,
Providing essential aids in food processing

illegitimate uses
1.
2.
3.
4.

To hide the use of faulty processing and handling

techniques,
To deceive the consumer,
When the result is a substantial reduction of the
nutritive value of the food,
When the desired effect can be obtained by good
manufacturing practices which are economically feasible
Safety of a food additive is very important. Thorough
examination of its physiological, pharmacological and
biochemical effects is required before allowing use.

Uses of chemical additives in foods

1.

2.

3.

4.

Preservatives ( microbial spoilage, chemical

deterioration, control of insects and rodents )
Nutritional supplements (vitamins, amino acids,
minerals, calories)
Color modifiers (natural colors, certified food dyes,
derived colors)
Flavoring agents (synthetic, natural, flavor
enhancers or extenders)

5.

6.

Chemicals which improve functional properties.

a) Control of colloidal properties (gel, emulsion,
foam, suspensions),
b) Firming agents,
c) Maturing agents
Chemicals used in processing.
a) For sanitation, public health or aesthetic
purposes
b) To facilitate removal of unwanted coverings
(skins, feathers, hair etc.)
c) Antifoaming agents,
d) Chelating agents
e) Yeast nutrients

7.

8.
9.

10.

Chemicals to control moisture (waxes, anticaking

agents)
Chemicals to control pH (acids, bases, salts)
Chemicals used to control physiological functions
(ripening agents)
Others (gases for pressure dispensing)

Important chemical preservatives

1.

Natural preservatives. Table salt, sugars, vinegars,

spices

2.

Inorganic chemicals
a) SO2 : preservation of fruit concentrates,
controlling enzymatic browning, protecting from
attacks by microorganisms and insects and avoiding
discoloration in dried fruits.
b) H2O2 : sterilization of milk, surface sterilization
of many commodities by spraying, disinfecting
packaging materials in aseptic processing.

c) Cl2: disinfectant for water

d) CO2: preserving effects at high pressures for
carbonated drinks, controlling maturation, improving
storage quality of fresh fruits (slowing down respiration).
3.

Organic chemicals
a) Benzoic acid (benzoates): Protecting acid foods from
yeasts and molds. Mostly fruits and their products.
b) Fatty acids: Effective mold inhibitors. Used in bread,
pickles.
c) Sorbic acid: Used in controlling mould growth in packaged
cheese, margarine. Effective against many moulds found
on meats.

Emerging Food Preservation

Techniques

1.

Biotechnology and reduced spoilage rate

2.

Membrane filtration techniques

3.

High intensity light

4.

Ultrasound

5.

Modified atmosphere packaging

6.

Pulsed electric fields

7.

High hydrostatic pressure

Biotechnology and reduced spoilage rate

Genetic engineering applied to slow down natural

senescence process.
Plant resistance to diseases and pests increased.

Membrane filtration techniques

Separating bacterial cells from process streams.

Concentration.

High intensity light

Pulsed (1-20 flashes per second) broad-spectrum

white light, non-ionizing.
Rapid inactivation of microorganisms on food
surfaces, equipment and food packaging materials
(decontamination).
Destroying insects, pests, parasites, viruses.

Ultrasound

Power ultrasound; higher intensity and

frequency.
Surface cleaning by dislodging dirt and
bacteria from surfaces, especially useful for
non-smooth surfaces.
Inactivation of microorganisms (cell damage)
and enzymes (structural change)

Modified atmosphere packaging

Extend shelf life of food products by slowing down

their rates of spoilage.
Absence of oxygen retards aerobic MO.
Carbon dioxide has a strong bacteriostatic effect on
aerobic MO and inhibitory effects on some enzymes.
Nitrogen used to replace oxygen in the headspace or
as a filler gas in packages.
Experimental success with CO, SO2, N2O, NO, He,
H2, Ar,Cl2, ethylene oxide, propylene oxide on
specific applications.

Pulsed electric fields

Operation at low and moderate temperatures

below 50 deg.C
Applying short electric pulses (1-20s) with a high
field strength(15-80kV per cm) to samples placed
between two electrodes.
Microbial cell undergoes irreversible membrane
permeabilization. MP is correlated to microbial
inactivation caused by breakdown of cell
membrane locally.
Sudden local ohmic heating of the cell
membranes also contributes to the breakdown

High hydrostatic pressure

Enzymes and microorganisms inactivated

by temperature (60-70 deg.C) / pressure
(400-200MPa) combination.
Destruction results from structural
changes caused in enzymes and physical
damage on microbial cells.