Dried plums as alternative
to synthetic preservatives

A recent study conducted by researchers from University of Oriente, Venezuela, and Texas A&M University, the United States, found that dried plums (prunes) are just as effective as synthetic preservatives, such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), at preventing the oxidative deterioration of ready-to-eat meat products.

Researchers used raw pork pate to prepare sausages using a variety of preservative methods: 0.02 per cent BHA/BHT, 3 or 6 per cent dried plum puree, 3 or 6 per cent dried plum and apple puree, or a control sausage with no preservative at all. The sausages were then: refrigerated raw; cooked, vacuum packed and then refrigerated; or cooked, vacuum packed and then frozen.


At both concentrations, dried plum was as effective at preserving the cooked sausages as BHA/BHT. At 6 per cent, it was actually more effective at preventing the oxidation of fats in refrigerated meat, but caused noticeable discolouration of the
sausage. Trained taste testers concluded that the purees masked the flavours of pork fat and sage, as well as spicy or peppery flavours. The purees increased the sausages’ sweetness, and decreased their saltiness and bitterness. At concentrations
of 3 per cent however, these flavour changes were not objectionable. “Overall, pork sausage with 3 per cent dried plum puree or dried plum and apple puree was as acceptable to consumers as the control or those patties with BHA/BHT,” the researchers concluded.


Source: www.naturalnews.com

Natural preservative
for citrus flavours

Citrus flavours, citrus essential oils, citrus-oil derivatives and complex citrus components (such as citral and d-limonene) are highly susceptible to oxidative stress and oxidative degradation, leading to a loss of fresh citrus flavour. Vitiva from Slovenia has introduced a new, natural citrusflavour protection formula of its Inolens® rosemary extract line. Inolens fully protects citrus flavours and citrus flavoured-food and beverages.


Vitiva researchers conducted extensive tests, including sensory protocols, to evaluate protection effectiveness of Inolens at minimum dosage. The results showed that even 20 ppm provides up to six-fold protection for various citrus flavours in comparison with materials protected with BHT. Inolens does not alter taste, odour or colour of citrus flavours or citrus-flavoured food and beverage formulations. It is easy to handle and dose, has excellent solubility in oil-based media or emulsions, and is classified as “natural flavour” by European Council directive 88/388/EEC.

Vitiva offers a full range of reduced-odour rosemary extracts, in a wide range of concentrations. These pure extracts are soluble in oil or water and available in powder and liquid forms. Contact: Ms. Dushka Dimitrijevic, Product Manager, Vitiva d.d., Nova vas pri Markovcih 98, 2281 Markoci, Slovenia. Tel: +386 (2) 1788 8738; Fax: +386 (2) 788 8731; E-mail: service@vitiva.si; Website: www.vitiva.eu.


Source: www.npicentre.com

Honey, a natural preservative

Antioxidant-rich honey is a healthy alternative to chemical additives and sweeteners in commercial salad dressings, according to a new study at University of Illinois, the United States. “We found that the antioxidants in honey protected the quality of the salad dressings for up to nine months while sweetening them naturally,” said Dr. Nicki Engeseth, associate professor of food chemistry.


Dr. Engeseth’s study substituted honey for EDTA, an additive used to keep the oils in salad dressings from oxidizing, and high-fructose corn syrup, used to sweeten salad dressing recipes. Clover and blueberry honeys were chosen for the study after an analysis of the sweetening potential, antioxidant activity and phenolic profiles of 19 honeys with varying characteristics. The researchers used xanthan gum as a thickening agent, as enzymes in honey broke the emulsion in the dressings. The dressings were stored at 37ºC (accelerated storage) for six weeks and 23ºC and 4ºC for one year. “After nine months of storage, both types of honey were as effective as EDTA in protecting against oxidation or spoilage,” Dr. Engeseth said.



Source: www.hindu.com