ACETIC ACID AND THE USE OF PROTECTIVE FERMENTATION IN THE FOOD INDUSTRY
Acetic acid and its salts are chemical compounds that have been widely used in various industries due to their preservative and antimicrobial properties. However, their use has also been the subject of debate due to their effects on health and the environment, and consumer trends point to the use of more natural and clean label alternatives, and fewer chemical preservatives and additives. In this blog we will explore what acetic acid is, its role in the industry and promising alternatives for improving its efficacy against spoilage microorganisms.
What is acetic acid?
Acetic acid is an organic acid commonly found in vinegar and other natural sources, and can be synthesized chemically as well. It has been used for centuries for food preservation and as an antimicrobial agent due to its ability to inhibit the growth of microorganisms. In addition to this general microbiological control, there is a special efficacy against enterobacteria, a group of Gram-negative bacteria that can be found on various surfaces and foods. These types of bacteria are among the most complicated for the food industry, since some are pathogenic, such as Salmonella and E. coli, and can cause diseases of special relevance to humans derived from consuming food that has developed them. Even with this specific activity, acetic acid usually requires synergies with other preservatives of different origins to control its appearance.
Acetic acid is so widely used in the industry that it is an additive with E number, E-260, and all its salts, such as sodium diacetate, also, the latter being the additive with E number E-262ii.
Does the use of acetic acid affect the food organoleptically?
The application of acetic acid or its salts not only has an impact on food preservation, but also has a significant effect on the organoleptic characteristics of food products.
Acetic acid is responsible for providing a sour and acid taste, which when used in high concentrations or in foods with very neutral organoleptics, can be accentuated against the other flavors present in the food. Similarly with aroma, in products where aroma is not a desired attribute or where the integrity of the natural aroma of the ingredients is to be maintained, excessive use of acetic acid can have a negative impact.
It can also have an effect on food texture. In products that seek to preserve their original texture or require a certain firmness, excessive use may denature proteins and negatively affect the desired texture.
For this reason, acetic acid is used together with other preservatives to achieve efficacy and to avoid over-flavoring. Among these synergistic strategies we find protective fermentation: the use of protective ferments in a food at standard doses plays no role with respect to taste, texture or aroma. Therefore, it is common for the industry to use the synergy between acetic acid and this type of ferments to achieve a preservative function while not influencing the organoleptic characteristics of any final food in which it is needed.
What other synergistic mechanisms to acetic acid are alternatives for the industry?
The extensive use of acetic acid and its salts may raise some challenges and concerns, such as the development of antimicrobial resistance in enterobacteria and other bacteria present in foods, or that its excessive use may alter the desired sensory profile in certain products. As we become more aware of their limitations, the food industry has sought safer and more sustainable alternatives for the control of enterobacteria. Some of these alternatives include natural antimicrobial compounds such as plant extracts and essential oils; physical methods such as the application of high temperatures and high pressure treatments; or innovations in packaging through the development of intelligent and active packaging; in addition, a new line of research is the use of bacteriophages.
But undoubtedly the best synergistic mechanism to the additives in general, and to acetic acid or its salts in particular, is the use of protective fermentation solutions which in addition to having a strong antimicrobial activity against a wide variety of spoilage or pathogenic microorganisms, have the advantage of being organoleptically neutral so as not to change the flavor and aroma of the final food.
What does protective fermentation consist of and how is it combined with acetic acid?
Protective fermentation is a technology based on the use of beneficial microorganisms to protect foods against the proliferation of undesirable microorganisms. This protective fermentation combines with acetic acid to enhance antimicrobial activity that helps inhibit the growth of unwanted bacteria, resulting in extended food shelf life and increased safety assurances. This combination therefore provides a much more effective double barrier protection than when acetic acid alone is used, improving the overall effectiveness of microbiological control.
Where to find these protective fermentation alternatives that acetic acid needs to achieve such effectiveness?
The combination of technologies in the food industry has become an innovative and effective strategy to improve product safety and quality. We have already mentioned that acetic acid has historically been widely used as a preservative and antimicrobial agent to control the proliferation of microorganisms. However, it has also become clear that to be fully effective, it requires techniques such as protective fermentation to achieve greater food protection.
At Amerex we develop products based on the synergy of acetic acid and protective fermentation, such as Fermitrat Fs, which represents an outstanding example of this highly effective combination. This solution uses a combination of strains of microorganisms along with acetic acid technology to maximize the protection of food against Gram-negative bacteria such as enterobacteria in generalas well as against pathogenic micro-organisms such as Salmonella y E. coliThe use of these products is a common concern in the food industry due to the risks associated with food safety and product quality.
Fermitrat Fs acts in synergy with acetic acid , enhancing its antimicrobial properties, without negatively altering the flavor, aroma or texture of the food, since protective fermentation solutions have the advantage of being neutral in all these sensory characteristics. By acting synergistically with acetic acid, the doses of acetic acid used are lower and do not alter the organoleptic characteristics of the final product, unlike what would occur if acetic acid were used only at higher doses.
Amerex will be happy to discuss with you options such as Fermitrat Fs or other protective fermentation alternatives that complement the use of acetic acid and maximize the effectiveness of microbiological controls.
Our team of experts is at your disposal to advise you on these customized solutions for your specific needs in the food industry to improve the safety, quality and durability of your food products.
You can contact us for more information:
- Send us an e-mail to: imasd@amerexingredientes.com
- Calling us on: +34 91 845 42 14
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Amerex’s Technical Director, Alejandro Rodríguez, holds a degree in Biology and a master’s degree in biotechnology applied to food preservation. With a solid track record of over 10 years developing natural solutions, he leads projects focused on protective fermentation and innovative technologies to ensure food safety and quality.
