Natural Preservatives With Benefits

Harry Hirsute · � #1 � 08-21-2007, 10:41 AM

Quote:

New Brunswick, N.J. � Two items high on the list of public concerns are the need for greater food safety and a growing demand for natural or organic food products. Understanding this, chemists and food scientists at Rutgers, The State University of New Jersey, joined forces to develop natural approaches to the prevention of food contamination and spoilage.

The results of the breakthrough Rutgers research will be presented at the 234th national American Chemical Society meeting in Boston on Aug. 22.

The researchers employed natural antimicrobial agents derived from sources such as cloves, oregano, thyme and paprika to create novel biodegradable polymers or plastics to potentially block the formation of bacterial biofilms on food surfaces and packaging.

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�If consumers buy products containing our natural bioactives, they will benefit from all the positive factors that come along with our new strategy for food safety,� said Michael Chikindas, associate professor of food science at Rutgers and a co-investigator on the project. �They will be eating foods that are safer for longer periods of time; they will not be expanding antibiotic resistance; and they will not be adding to their bodies� synthetic chemical load.�

https://www.eurekalert.org/pub_releas...-rsp081507.php