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CHAPTER 8
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USE OF NATURAL COMPOUNDS IN
FOOD PRESERVATION
CONTENTS
8.1. Introduction .................................................................................... 230
8.2. Process of Food Deterioration ......................................................... 232
8.3. Classification of Natural Preservatives ............................................. 234
8.4. Main Constituents ........................................................................... 237
8.5. Mode of Action of Natural Preservatives .........................................237
8.6. Application of Natural Products in Foods ........................................ 238
References .............................................................................................242
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Natural Compounds: An Introduction
8.1. INTRODUCTION
A new trial that the food industry is facing is the manufacture of high-quality,
shelf-stable, and safe food. To guarantee its selection at the time of buying,
and to certify that throughout the shelf life, the food stays appropriate for
consumption with all necessary sensory qualities, chemical preservatives are
regularly utilized. Nevertheless, consumers may face unwanted reactions
by consuming chemical additives in great amounts. Natural products with
features that retain the food throughout its shelf life are being advised to be
used instead of chemical additives by the food industry, consumers, and the
health authority. The most ordinary natural products employed as additives
and the key mechanisms of food degradation are addressed in this chapter.
Suitable sustentation technologies to increase their shelf life are needed
by meats, vegetables, fruits, and seafood as they have a very brief shelf life
(Krishnan et al., 2014; Graciá et al., 2015). The food industry has devoted
more and more to conservation procedures because of this. Synthetic and
chemical additives are easy to nd and affordable, which is why many
have made use of them. However, the additives are substituted by-products
as close to the organic ones as possible in the current condition of the
consumers. This is because, even if these products have their usage permitted
in some countries, the chemical additives can have unfavorable effects on
the consumers’ health (Gyawali and Ibrahim, 2014).
Additive agents that are believed to be natural, especially those that
are acquired from plants, are being thoroughly looked for by researchers.
Providing the advantage of substituting the synthetic additives traditionally
employed by the food industries, guaranteeing safety, and increasing shelf
life are the requirements from these preservatives (Thielmann et al., 2017).
Sorbates, benzoates, formaldehyde, nitrates, and sultes are among the
most extensively utilized synthetic additives and have various benets on
food, such as the value and security of products that reach the consumers.
However, their intake can cause harmful effects which pose dangers to the
consumers (Sultana et al., 2014). For the deterrence of food deterioration
instigated by lipid oxidation, numerous chemical additives, such as
butylhydroxytoluene (BHT) and butyl hydroxy anisole (BHA) have been
positively employed. Comparatively, a rise of chemicals remains discarded
in the environment, and food and manipulation are some noteworthy
drawbacks posed by synthetic compounds.
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Moreover, being related to likely carcinogenic effects, these additives
might have undesirable results for the consumers’ health. The hunt for
organic additives, among them, the byproducts of plants has been endorsed
by the growth of diseases, such as cardiovascular diseases and cancer,
along with the consumer’s perception concerning the consumption of foods
comprising great levels of chemical compounds (Figure 8.1) (Krishnan et
al., 2014).
Figure 8.1: The methods of food conservation.
Source: https://slideplayer.com/slide/9730178/.
Throughout the years, the recording of the usage of spices, essential oils,
and herbs in food has been done. Covering unwanted qualities, particularly
in meat products, as well as perfuming foods and beverages were the
reasons spices and herbs started to be utilized in the food sector. It was found
that spices and herbs could preserve food, as well as hiding organoleptic
features. Due to its antioxidant and antimicrobial characteristics, plant
products have been utilized and studied in food to substitute the synthetic
additives (Pokorný and Pánek, 2012). For instance, compounds, and extracts
obtained from the olive (Olea europaea L.) as a possible antimicrobial
in food matrices (Thielmann et al., 2017), for the reduction of oxidative
action (Fernandes et al., 2017), oregano extracts are utilized in the making
of hamburger, for the shelf life of ground beef (Michalczyk et al., 2012),
hyssop (Hyssopus ofcinalis L.) and essential oils of coriander (Coriandrum
sativum L.) are used.
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only been veried scientically in the last 30 years, even if they have been
utilized for centuries. The antimicrobial action of cinnamon oil being proved
against spores of Bacillus anthracis began the initial accounts of scientic
researches with spices and herbs on food preservation that happened in the
1880s, according to researchers.
reactions and microbial growth in food are averted by natural products
(Krishnan et al., 2014). Plants can synthesize by secondary metabolism.
Differing according to their components, which have intricate structures,
numerous compounds have, amongst other roles, antimicrobial, and
antioxidant actions. In the course of adverse circumstances, these constituents
are organically produced by accelerating the defense structure of a plant
(Gracia et al., 2015).
extended shelf life and microbiologically benign is the requirement of the
consumers. Thus, the chief natural products employed as additives in foods
that can effectively substitute chemical preservatives are being debated
in the recent review, in addition to their individualities as antioxidant and
antimicrobial agents. Consultation has been done by researchers and studies
which were issued in the last 7 years (2010–2016).
Natural Compounds: An Introduction
The behaviors of natural antimicrobials that originated from plants have
Alterations, specically those related to the existence of oxidative
Food that contains no chemical additives is closer to organic, with
8.2. PROCESS OF FOOD DETERIORATION
The escalation of oxidative procedures and the occurrence of declining and/
or pathogenic microorganisms can lead to a fall in the value and safety of
the product for ingestion, in addition to the briefer shelf life of the food
amongst the various procedures that affect food deterioration (Figure 8.2)
(Viuda Martos et al., 2011; Krishnan et al., 2014).
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Figure 8.2: Elements affecting food deterioration.
Source: https://www.researchgate.net/gure/External-and-internal-factors-enhancing-food-deterioration_g1_50856332.
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Lipid oxidation is one of the reasons for food deterioration. This is more
predominant in products that are abundant in polyunsaturated fatty acids and
lipids. The occurrence of foul odor and rotten taste in the food is because of
the chemical reaction called lipid oxidation. The development of compounds
detrimental to the consumers’ health is a result of this procedure as well. The
refusal of the food is due to oxidative rancidity, which is one of the chief
reasons for the reduction of food value (Decker et al., 2010).
The product is made inappropriate for consumption due to the important
deviations in the texture, nutritional quality, and color of the food, as well
as the deciency of product value due to the formation of rotten avor,
which is a consequence of the degradation of the vital vitamins and fatty
acids. Loss to the consumer can also occur, such as carcinogenesis and
mutagenesis because of the development of poisonous compounds such
as malonaldehyde and lipid peroxides which is another signicant factor
concerning the formation of oxidative reactions in food (Embuscado, 2015).
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cause great damages in product value. The development of pathogenic and
spoilage microorganisms can take place during microbial deterioration,
which presents a hazard to the consumers’ health. For the food industry,
food safety establishments, and consumers, foodborne ailments are a
key concern. The removal or postponement of the action of pathogenic
microorganisms, which might cause the formation of eruptions of foodborne diseases, is one of the numerous purposes of the employment of
antimicrobial agents in foods. Another purpose is to regulate the effects
on the value and organoleptic features of the product, which is due to the
procedures of deterioration that take place organically in the food (Gyawali
and Ibrahim, 2014). Thus, to guarantee the organoleptic features of food and
to increase its shelf life, natural additives derived from spices and herbs have
been the topic of continuous research. The consumption of spices and herbs
can be done without any danger to health as they are deemed as “generally
recognized as safe” (GRAS) foods (Viuda Martos et al., 2010, 2011).
Natural Compounds: An Introduction
Microbial deterioration of food, after chemical deterioration, can also
8.3. CLASSIFICATION OF NATURAL
PRESERVATIVES
Any or all elements that have not been transformed or altered in a laboratory
environment, but attained directly or organically from a biological
organization are termed as natural antimicrobials according to Graciá et al.
(2015). Animals, algae, fungi, bacteria, and plants are the various sources
these can be gained from.
For thousands of years, plant extracts have the benet of being utilized
by humans. Functional foods, the development of recombinant protein,
conventional medicine, and food supplements are the various areas of
human health that numerous plants are being employed for, besides the
antimicrobial action.
Nevertheless, in-depth knowledge of the physiological reaction
conveyed by the microorganisms to be contained is needed for the formation
of new antimicrobial plans and systems (Figure 8.3) (Negi, 2012; Graciá et
al., 2015).
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Figure 8.3: Natural additives employed in cheese making, derived from plants.
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Source: https://www.mdpi.com/2076-2615/10/4/749.
Guaranteeing value and safety during the shelf life, essential oils, herbs,
and spices are extensively utilized in foodstuffs as an additive of their
sensory qualities as they are organic products attained from plants (Negi,
2012). Herbs are distinguished as those extracts obtained from the leaves of
the plant, whereas spices are the products from various portions of the plant,
with the exclusion of leaves (Table 8.1). Based on the portion of the plant
from which they were obtained, the avor and taxonomy, herbs, and spices
can be categorized. Herbs and spices can be categorized into four groups
based on the avor: aromatic spices (cumin, cinnamon, clove), herbs, and
vegetables (basil, marjoram, garlic, thyme, onion, shallots, bay leaves), soft-
avored spices (coriander, paprika) and hot spices (white and black pepper,
mustard, cayenne pepper) (Embuscado, 2015).
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Natural Compounds: An Introduction
Table 8.1: Categorization of Organic Products Attained from Plants
Natural
Product
Denition
Samples
of Products
Spices Essential Oils Herbs
Derived from various
parts of plants like
seeds, fruits, barks,
roots, and shoots.
Clove, cinnamon,
nutmeg, pomegranate, thyme.
The secondary breakdown
of plants produces these
materials.
Rosemary, coriander,
coriander seed essential oil,
clove(bud), cinnamon, sage,
thyme, oregano.
Obtained from
leaves of plants.
Marjoram,
basil, rosemary,
leaf, oregano,
bay leaf.
Source: Bassolé and Juliani (2012); Silva et al. (2013); Embuscado (2015).
Commonly formed by the secondary metabolism of plants, the essences
of aromatic plants or essential oils are fragrant, volatile, and bioactive
compounds produced by a combination of substances possessing an oily
consistency. Exhibiting a diversity of colors ranging from blue to dark
reddish-brown and from light yellow to emerald green, they may be liquid
at room temperature; however, a few of them are solid or resinous. All parts
of the plants produce them; bark or wood, buds, fruits, owers, roots, seeds,
leaves, branches, stems, and are stored in glandular trichomes, secretory
cells, epidermal cells cavities, or channels (Bassolé and Juliani, 2012; Silva
et al., 2013).
The chemical composition of essential oils is affected by multiple
characteristics. Different constituents composing the essential oils can greatly
modify their biological action, resulting in synergistic or antagonistic effects
among their components (Settanni et al., 2014). Hence, the antioxidant
and antimicrobial attributes of these natural additives are analyzed taking
into account the composition as a whole and not a combination of isolated
constituents (Militello et al., 2011).
Essential oils are being recognized for their capability of being used
as food preservatives with antimicrobial and antioxidant action, along
with being popular for their multifunctional and advantageous health
qualities (Viuda-Martos et al., 2010; Elaissi et al., 2011). Whether in the
form of spices, herbs, or essential oils, the antimicrobial and antioxidant
characteristics present in natural products, can vary; not being identied
with similar efciency in all the plants, and differs even within the same
species. This takes place because the efciency of the natural preservative
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relies on its chemical composition, which ranges based on their genotype
of the plant, including the environmental and agronomic circumstances in
which they are formed (Lu et al., 2011).
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8.4. MAIN CONSTITUENTS
Numerous elements present in the secondary metabolites along with the
byproducts gained from the pants establish their functionality. Yet, their
composition can differ depending on the environment, climatic conditions,
and soil type in which they are grown. Moreover, the antioxidant and
antimicrobial efficacy of natural product constituents also relies upon the
chemical structure of the active components, the concentration as well as the
extraction technique (Vilela et al., 2016).
Multiple chemical compounds found in plants have the potential to
replace synthetic preservatives, thus aiding in conserving food. A few of
them are glucosinolates, avonoids, organic acids, thiosulnates, phenolics,
and saponin. However, phenolic compounds like aldehydes, isoavonoids,
terpenes, ketones, aliphatic alcohols, and acids are the major components of
plants possessing antimicrobial action (Hayek et al., 2013).
Functioning as reducing agents when added to foods, phenolic
compounds produce an antioxidant effect on the products by the donation of
hydrogen and oxygen suppressants. Certain phenolic compounds can chelate
metal ions that function as catalysts in oxidation reactions. Flavonoids are
extensively distributed in plants (herbs, vegetables, fruits, and spices). They
are natural polyhydroxylated aromatic compounds. Flavonoids can form
complexes with catalytic metal ions rendering them inactive; they can also
eradicate free radicals, including superoxide radicals, peroxyl, and hydroxyl.
It has been brought to light that the enzymes leading to the formation of
oxidative rancidity in foods, lipoxygenase, and cyclooxygenase enzymes
can be inhibited by avonoids (Jungbauer and Medjakovic, 2012).
8.5. MODE OF ACTION OF NATURAL
PRESERVATIVES
Even though the mode of action of natural preservatives is not understood
very well, certain researchers have attempted to describe how inhibition
or retardation of microbial growth takes place (Viuda-Martos et al., 2011).
Some researchers suggest that the antimicrobial activity might be because of
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the synergistic effect among the key compounds and those that are in minute
quantities or by the primary compounds of the natural products.
phospholipid bilayer is associated with the mechanism of the natural
preservatives, thus the rupture of the enzymatic systems, which results in
the susceptibility of the genetic material of the microorganisms. Through
the oxygenation of unsaturated fatty acids, hydroperoxides of fatty acids is
produced, coagulation of the cytoplasm which leads to the deterioration of
lipids and proteins, and alteration of the proton motive force (FMP), electron
ow, and/or active transport (Jungbauer and Medjakovic, 2012). They also
obstruct the activity of protective enzymes and ultimately block one or more
biochemical pathways (Miguel, 2010).
property that permits their action on the lipids existing in the bacterial and
mitochondrial cell membrane, deforming the structure, and rendering the
microorganisms increasingly vulnerable to the antimicrobial action causing
the release of cellular content. Hence, it is assumed that the chemical
structure of the constituents of the essential oils can greatly inuence the
action and antimicrobial activity (Presse et al., 2015; Nowak et al., 2016).
Natural Compounds: An Introduction
According to common belief, the attack of the cell membrane
Concerning essential oils, their components are hydrophobic, a
The utilization of substances with antioxidant action in food brings about
the reduction or inhibition of lipid peroxidation because of the capability of
these products to decompose peroxides, sequester chains of free radicals,
decrease the concentration of oxygen, and also their skill to catalyze metal
ions (Szucs et al., 2018). Moreover, their mode of action is linked to the
capacity of the natural product to neutralize the free radicals found in the
food (Tajkarimi et al., 2018).
As phenolic compounds have elevated redox potential permitting them
to operate as hydrogen and oxygen donors, reducing agents, the antioxidant
action may be associated with the number of phenolic compounds taking
part in the constitution of natural products. For that reason, because of the
presence of antioxidant capacity, the matter of phenolic compounds could
be utilized as an indicator (Miguel, 2010; van Asselt et al., 2018).
8.6. APPLICATION OF NATURAL PRODUCTS IN
FOODS
Food of animal origin is more likely to undergo oxidation and microbial
degradation even in normal storage circumstances, among foods that are
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