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Organic acids and esters

  • Chapter
Food Preservatives

Summary

Organic acids and esters are present in a majority of foods to a greater or lesser extent. They can be present as natural food components, for example, the acids present in fruit juices, or added artificially, as acidulants, preservatives, emulsifiers, antioxidants, or flavors.

Given the metabolic complexity of the microbial cell, whether prokaryote (bacteria) or eukaryote (yeasts and fungi), it is very unlikely for a chemical compound to affect a single site of action only. Organic acids and esters in foods are thus likely to affect a number of systems in the target organism. The effect on each point of action will depend in turn on variables such as acid type and concentration, conditions of use, pH, temperature, etc. and the nature of the target organism. This may explain to some extent the many, seemingly contradictory, theories and publications concerning the antimicrobial actions of organic acids and esters. It appears unlikely that there exists a single, unified mechanism of action covering all acids (or esters) in all circumstances of use.

However, when inhibition is caused, it will occur at a defined concentration, the minimum inhibitory concentration (MIC), above which the cell is unable to grow. This may be a culmination of several minor damages, but it is much more likely that one can be described as the primary action, acting at the lowest concentration and preventing growth at the MIC. There may be several sites of inhibitory action, but all will become critical at different inhibitor concentrations. The MIC is likely to represent the activity that became critical at the least concentration. This is analogous to finding the weakest link in the metabolic chain. Inhibitors may weaken several links, but ultimately chain breakage is due to failure of a single link It is also possible that first, secondary actions may become critical at only marginally higher inhibitor concentrations, were the primary action to be relieved, and second, that inhibitory actions and concentrations, primary and secondary, may interact either positively (synergy or addition) or negatively (antagonism).

It is possible to conclude that action as a weak-acid preservative, acidifying the cytoplasm by acid dissociation, is the primary action only for small fatty acids, and only at low pH. Medium-sized acids (C4–C7) and small acids at near neutral pH are likely to act primarily at the cell membrane. For large fatty acids, and small and medium acids at elevated concentrations, membrane rupture and cell lysis occur as primary actions. Hydrophilic acids such as citric, succinic, or lactic, are likely to act at low pH primarily as acidulants, further lowering the external pH. Metal ion chelation may be significant at higher pH values. Esters in general have an inhibitory action unrelated to pH, but closely related to their lipid solubility and partition coefficient. As such, esters are primarily likely to act on cell membranes.

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Authors
  1. M. Stratford
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  2. T. Eklund
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Editor information

Editors and Affiliations

  1. Imperial College London, London, UK

    N. J. Russell

  2. Formerly Unilever Research, Bedford, UK

    Grahame W. Gould

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© 2003 Kluwer Academic/Plenum Publishers, New York

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Stratford, M., Eklund, T. (2003). Organic acids and esters. In: Russell, N.J., Gould, G.W. (eds) Food Preservatives. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-30042-9_4

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  • DOI: https://doi.org/10.1007/978-0-387-30042-9_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-1006-9

  • Online ISBN: 978-0-387-30042-9

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