List of figures Figure 2.1 General structure of a few organic acids. 2 Figure 2.2 Structure of acetic acid. Figure 2.3 Structure of L-ascorbic acid. Figure 2.4 Structure of benzoic acid. Figure 2.5 Structure of cinnamic acid. Figure 2.6 Structure of citric acid. 2 Figure 2.7 Structure of formic acid. Figure 2.8 Structure of fumaric acid. Figure 2.9 Structure of D-gluconic acid. 32 Figure 2.10 Structure of D-lactic acid. 名 Figure 2.11 Structure of malic acid. Figure 2.12 Structure of propionic acid. Figure 2.13 Structure of sorbic acid. Figure 2.14 Structure of succinic acid. Figure 2.15 Structure of tartaric acid. 40 Figure 2.16 Structure of phenyllactic acid. 40 Figure 2.17 Structure of gallic acid. 41 Figure 4.1 Homolactic fermentation. 103 Figure 4.2 Heterolactic fermentation. 104 Figure 5.1 A schematic illustration of the transport system and consequent proposed action of organic acids on microbial cells. 标 xi
xiii List of figures Figure 2.1 General structure of a few organic acids. 22 Figure 2.2 Structure of acetic acid. 25 Figure 2.3 Structure of l-ascorbic acid. 26 Figure 2.4 Structure of benzoic acid. 27 Figure 2.5 Structure of cinnamic acid. 28 Figure 2.6 Structure of citric acid. 29 Figure 2.7 Structure of formic acid. 31 Figure 2.8 Structure of fumaric acid. 32 Figure 2.9 Structure of d-gluconic acid. 32 Figure 2.10 Structure of d-lactic acid. 33 Figure 2.11 Structure of malic acid. 35 Figure 2.12 Structure of propionic acid. 36 Figure 2.13 Structure of sorbic acid. 37 Figure 2.14 Structure of succinic acid. 39 Figure 2.15 Structure of tartaric acid. 40 Figure 2.16 Structure of phenyllactic acid. 40 Figure 2.17 Structure of gallic acid. 41 Figure 4.1 Homolactic fermentation. 103 Figure 4.2 Heterolactic fermentation. 104 Figure 5.1 A schematic illustration of the transport system and consequent proposed action of organic acids on microbial cells. 118
xiv List offigures Figure 7.1 Electrodialytic production of fermented organic acids.172 Figure 72 Conventional production of lactic acid. 175 Figure73 Production of lactic acid by Rhizopus and simultaneous saccharification and fermentation(SSF). 176 Figure 7.4 Conventional production of sodium citrate by utilization of the fungus Aspergillus niger. Figure 8.1 The content of undissociated acid declines with an increase in pH value. 186 Figure 13.1 Schematic representation of the processes involved in biopreservation 272
xiv List of figures Figure 7.1 Electrodialytic production of fermented organic acids. 172 Figure 7.2 Conventional production of lactic acid. 175 Figure 7.3 Production of lactic acid by Rhizopus and simultaneous saccharification and fermentation (SSF). 176 Figure 7.4 Conventional production of sodium citrate by utilization of the fungus Aspergillus niger. 179 Figure 8.1 The content of undissociated acid declines with an increase in pH value. 186 Figure 13.1 Schematic representation of the processes involved in biopreservation. 272
List of tables Table 2.1 Organic Acids Frequently Assayed in Foods and Dissociation Constant 24 Table 2.2 Organic Acids Naturally Found in Foodstuffs 为 aee ommu ropean Union(1996)57 Table 3.2 Application of Organic Acid Sprays Table Factors That Determine the Selection ofOrganic Acids in Meat Decontamination 59 Table 3.4 Compliance Guidelines for Chilling of Thermally Processed Meat and Poultry Products 0 Table 3.5 Example of a Pathway Implemented in the Production of Feed 16 Table 4.1 Some Commonly Known Lactic Acid Bacteria Important in Food Processing,Preservation,and Spoilage Table 4.2 Main Antifungal Compounds Produced by Lactic Acid Bacteria 100 of the Various Lactic Acid Bacteria 102 Table 5.1 Growth pH Limits for Some Foodborne Microorganisms 127 Table 5.2 Some Common Foodstuffs and pH Table 6.1 Some Effects Detected on Sensory Properties of Subprimal or Retail Cut Red Meat(Beef)after Application of Organic Acids 157 Table 7.1 Natural Occurrence of Organic Acids 166
xv List of tables Table 2.1 Organic Acids Frequently Assayed in Foods and Dissociation Constant 24 Table 2.2 Organic Acids Naturally Found in Foodstuffs 42 Table 3.1 Application of Decontaminants as Proposed by the Scientific Veterinary Committee of the European Union (1996) 57 Table 3.2 Application of Organic Acid Sprays 58 Table 3.3 Factors That Determine the Selection of Organic Acids in Meat Decontamination 59 Table 3.4 Compliance Guidelines for Chilling of Thermally Processed Meat and Poultry Products 62 Table 3.5 Example of a Pathway Implemented in the Production of Feed 76 Table 4.1 Some Commonly Known Lactic Acid Bacteria Important in Food Processing, Preservation, and Spoilage 99 Table 4.2 Main Antifungal Compounds Produced by Lactic Acid Bacteria 100 Table 4.3 Importance of the Various Lactic Acid Bacteria and Their Products in Food Production and Preservation 102 Table 5.1 Growth pH Limits for Some Foodborne Microorganisms 127 Table 5.2 Some Common Foodstuffs and pH 132 Table 6.1 Some Effects Detected on Sensory Properties of Subprimal or Retail Cut Red Meat (Beef) after Application of Organic Acids 157 Table 7.1 Natural Occurrence of Organic Acids 166
xvi List of tables Table 9.1 Genes Involved in Increased Acid Tolera ce in Low pH 212 Table 10.1 Differences between Mathematical Characterization of Bacterial Growth and Mathematical Modeling Techniques Used in Biotechnology 226 Table 11.1 Foodstuff Commonly Associated with Foodborne Illness Outbreaks 244 Table 11.2 Organic Acids Included in the FDA's List of GRAS Food Additives 246 Table 12.1 Organic Acids Prevalent in Various Other Fr hed Compleme d as Potential Alternative Preservatives 266 Table 13.1 Factors Involved with Antimicrobial Activity of LAB in Biopreservation 274 Table 13.2 Antimicrobial Action Performed by the Presence of LAB 274 Table 14.1 Washing of Minimally Processed Fruits and Vegetables with Chemical-Based Treatments 287 Table 15.1 Advantages and Disadvantages of Various Traditional Detection Methods for Organic Acids 296 Table 15.2 Advantages and Disadvantages of Various Modern Detection Methods for Organic Acids 300
xvi List of tables Table 9.1 Genes Involved in Increased Acid Tolerance in Salmonella enterica sv. typhimurium Cells Not Adapted to Low pH 212 Table 10.1 Differences between Mathematical Characterization of Bacterial Growth and Mathematical Modeling Techniques Used in Biotechnology 226 Table 11.1 Foodstuff Commonly Associated with Foodborne Illness Outbreaks 244 Table 11.2 Organic Acids Included in the FDA’s List of GRAS Food Additives 246 Table 12.1 Organic Acids Prevalent in Various Other Frequently Consumed Complementary Foodstuffs Considered as Potential Alternative Preservatives 266 Table 13.1 Factors Involved with Antimicrobial Activity of LAB in Biopreservation 274 Table 13.2 Antimicrobial Action Performed by the Presence of LAB 274 Table 14.1 Washing of Minimally Processed Fruits and Vegetables with Chemical-Based Treatments 287 Table 15.1 Advantages and Disadvantages of Various Traditional Detection Methods for Organic Acids 296 Table 15.2 Advantages and Disadvantages of Various Modern Detection Methods for Organic Acids 300
Preface The nutritional demands of the world for the availability of tasty nutri- tious food that is free of pathogens,but also free of harmful additives, are growing more intense.The demand,therefore,is for foods produced with milder treatments (e.g.less heat,salt,sugar,and chemicals),and new technologies for preventing the gr owth of patho nic bacteria are in pite the wide r ar e suitable for use n prac icular food P and in response to thes e mode ern consumer trend the food industry is faced with a serious challenge to succ their objective.Organic acids have for many years been used in food pres ervation,but because of their natural occurrence in food and because they inhibit the growth of most microorganisms,they are ever increasingly being used. This informational book is aimed at providing as much as possible of the available information that may be needed on the organic acids in food preservation.This information is relevant for hands on use in the food industry,various academic disciplines,research,education,and food technologies.Problems identified thus far with regard to the o ide h a ve h een appre pached and discu ed ar pos solutions tigated.This v by st ing t ewes an ings repor the glo quest or providi e reference bo the out ome of project is a combination of information,application regimes,and future prospects of the organic acids as food preservatives.This may provide the food industry as well as the food science and academic worlds with a book that contains most of the factual information on organic acids in food preservation,in combination with the latest and greatest research data(the "past,present,and future of organic acids").In other words,the authors endeavored to represent the actual situation to the reader. This is a unique book by itself,as to our knowledge there is no other book available that focuses solely on the subject of the organic acids as food servati s The book not o ides info rmation on these cids ut also highlights the proble provides xvii
xvii Preface The nutritional demands of the world for the availability of tasty nutritious food that is free of pathogens, but also free of harmful additives, are growing more intense. The demand, therefore, is for foods produced with milder treatments (e.g., less heat, salt, sugar, and chemicals), and new technologies for preventing the growth of pathogenic bacteria are increasingly required. Despite the wide range of potential antimicrobials, relatively few are suitable for use in practice, in particular food products, and in response to these modern consumer trends and also to food legislation, the food industry is faced with a serious challenge to successfully attain their objective. Organic acids have for many years been used in food preservation, but because of their natural occurrence in food and because they inhibit the growth of most microorganisms, they are ever increasingly being used. This informational book is aimed at providing as much as possible of the available information that may be needed on the organic acids in food preservation. This information is relevant for hands-on use in the food industry, various academic disciplines, research, education, and food technologies. Problems identified thus far with regard to the organic acids have been approached and discussed and possible solutions investigated. This was made possible by studying the newest relevant research findings reported from industries and laboratories around the globe. In a quest for providing the ultimate reference book, the outcome of this book project is a combination of information, application regimes, and future prospects of the organic acids as food preservatives. This may provide the food industry as well as the food science and academic worlds with a book that contains most of the factual information on organic acids in food preservation, in combination with the latest and greatest research data (the “past, present, and future of organic acids”). In other words, the authors endeavored to represent the actual situation to the reader. This is a unique book by itself, as to our knowledge there is no other book available that focuses solely on the subject of the organic acids as food preservatives. The book not only provides information on these acids, but also highlights the problems and provides relevant solutions