Organic Acid-based Food Preservation Solution

Organic acids, including propionic, formic, acetic acid, and lactic acid, create an unfavorable environment for the growth of spoilage and pathogenic microorganisms. Also, they are employed as monomers or starting ingredients for food-based supplements, biomaterials, and biodegradable polymers. Aprofood focuses on interesting applications of organic acids in the food field, and provides global customers with comprehensive food preservation solutions based on organic acids.

Organic acids and their derivatives will cause changes in pH value. Acidification of cytoplasm will affect the acid-base balance and destroy the steady state, interfere with gene expression, and hinder cell metabolism. In addition to inhibiting cell activity, organic acids can also inhibit spore germination. Some recent studies have found that organic acids are combined due to their synergistic effects, resulting in higher microbial inhibition. For example, the use of organic acids (5 to 15 mM lactic acid and gallic acid) causes bacterial cell membrane permeability and induces oxidation, leading to cell lysis. Organic acids are obtained through different metabolic processes, such as fermentation, oxidation and synthesis.

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