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Role of acidulants in food industry
Abstract
Acidulants namely acetic, adipic, citric, fumaric, lactic, malic, phosphoric and tartaric acids, and glucono-delta-lactone are commonly used as food additives in processed foods and beverages to not only impart sour taste but also to adjust the pH, enhance and modify the flavours and sweetness of sugars, perform leavening functions in baked goods, control gel formation and maintain viscosity of confections and gelatine desserts, etc. The intensity of sourness and ability to reduce pH vary among the organic group of acidulants in the decreasing order of fumaric > tartaric > malic > acetic > citric > lactic > gluconic acids. The present review attempts to appraise the chemistry, functional properties, food applications, and food regulations and toxicology of individual acidulant in context with newer developments in food and beverage processing. The criteria for selection of a specific acidulant for a specific food application are also discussed for the benefit of the food and beverage processors.
... and their salts can also be used for other functions in foods, e.g. as antioxidants, curing and pickling agents, as pH control agents, leavening agents etc. Acidulants such as acetic acid, citric acid, lactic acid, tartaric acid, glucono-delta-lactone and many others are often used in the food industry (as reviewed by Berry 2001). Their use in protein film production is, however, a new field. ...
... Lactic acid is one of the most well-known organic acids, widely found in fermented foods such as yoghurt, cheese, buttermilk, beer, pickles and sauerkraut (as reviewed by Berry 2001). Lactic acid is also known as 2hydroxypropanoic acid or milk acid. ...
... GDL is an acidulant, found naturally in fruits and honey (Dziezak, 2003). GDL is the cyclic 1, 5-intermolecular ester of D-gluconic acid with a molecular weight of 178 (reviewed by Berry, 2001). Commercial production of GDL is by a fermentation process from glucose, making use of the enzymes or pure microbiological cultures such as Aspergillus niger or Acetobacter suboxydans (Dziezak, 2003). ...
... However, the decision to substitute citric acid with another acidulant in a sports drink should be made with caution. Acidulants added at equal weight concentrations, vary in perceived intensity of sourness in decreasing intensity order from fumaric then tartaric, malic and citric acids (Berry, 2001). It is therefore not appropriate to substitute one food acid for another on equal weight basis. ...
... The sour taste of a food product is contributed by the hydrogen ion (H + ) or hydronium ion (H 3 O + ) (Ganzevles & Kroeze, 1987). Berry (2001) stated that sourness is also influenced by the concentration of the solution, pH and anions of the acid. ...
... Fabian and Blum (1943) reported the sourness rank order to be HCL > lactic > malic > tartaric > acetic > citric acid. Watline as cited by Berry (2001) found the intensity of sourness to be fumaric > tartaric > malic > acetic > citric > lactic > gluconic acids. Beuchsenstein & Ough (1979) compared relative sourness of citric, dlmalic and fumaric acids in distilled water solutions and in wine. ...
... At these concentrations, these acidulants may be more cost effective (Lanton, 2004). However subtle differences in the taste profiles of different acidulants have been reported (Berry, 2001;Giese, 1995;Rubico & McDaniel, 1992). At equal sour concentrations, Kinnear (2008) found the total sourness impact (area under the time intensity curve AUC) of flavoured sports drinks with added citric acid to be significantly higher compared to the sports drinks with tartaric or Fruitaric Ò acid. ...
... The more familiar sample (the sports drink with citric acid) was the most preferred at the beginning of the trial, but after repeated exposure it was the least preferred. Malic acid is also sometimes used in some beverage applications (Berry, 2001) and Giese (1995) reported that the use of tartaric acid in grape and lemon flavoured beverages is favoured because it enhances these flavours. Theoretically the application of fumaric and Fruitaric Ò acids in the sports drinks could therefore be considered the most unfamiliar samples in this study. ...
... Aspects that might provide insight on the complexity of the samples are reported in literature. For example, fumaric acid is reported to contribute a strong, metallic sour taste that is lingering on the palate (Berry, 2001). However, T-I studies of the same sport drinks did not show that application of fumaric acid at these levels in a sport drink led to a more lingering sourness compared to the other samples (Kinnear, 2008). ...
Repeated exposure to sports drinks with different acidulants added at equal sour concentrations led to hedonic adjustment when consumers (n = 128) evaluated a Lemon & Lime flavoured sports drink over a period of 14 days. Consumer preferences after repeated exposure could not have been predicted from the initial small sample single exposure consumer taste test. Product exposure and time on trial influenced the preferences of consumers. Products that were initially preferred became less preferred after 14 days. The findings of this study challenge the validity of sensory evaluation test strategies that rely on single exposure testing to predict long term consumer preferences.Research highlights► Repeated tasting of sports drinks with various acidulants caused hedonic adjustment. ► Subtle taste differences were noted after repeated exposure and influenced liking. ► Single exposure testing was insufficient to predict long term consumer preferences.
... botulinum strains at higher pH values than normally reported from mineral acids. Berry [60] stated that citric acid is universally accepted as a safe food ingredient and it is approved by the joint FAO/WHO expert committee on food additives for use in foods without limitations. ...
... Its uses is limited by Good Manufacturing practice (GMP) in gravies, sauces, meat products etc. [61] Dilute acetic acid is approved as Generally Recognized As Safe (GRAS) material for food use. Food and Agricultural Organization (FAO) has set no limits on its acceptable daily intake (ADI) for humans [60]. Acetic acid is generally more effective against yeast and bacteria than molds [62]. ...
The present study was aimed to develop an acceptable quality chicken pickle with incorporation of poultry by products viz. Heart & gizzard (1:1) and different acidulants. Different level of heart and gizzard (5, 10 & 15%) were incorporated in chicken pickle formulations. Meat chunks prepared from broiler meat with inclusion of spices, acidulants and poultry by-products were used for preparation of chicken pickle. It was observed that incorporation of 10% heart and gizzard exhibited higher sensory and physico-chemical scores which were comparable to the control. These results revealed that 10% heart and gizzard can be used as poultry by-products in chicken pickle without any adverse effect on the quality and sensory properties of chicken pickle. Chicken pickle prepared by using above selected levels of heart and gizzard were further incorporated with different acidulants viz. Citric acid, acetic acid & lactic acid for sensory and physico-chemical properties and evaluated at ambient temperature on every 15th day interval for 90 days. During storage chicken pickle incorporated with acetic acid maintained sensory and physico-chemical attributes for longer time as compared to the products incorporated with citric acid and lactic acid. During storage of chicken pickle the sensory scores for all the attributes declined significantly with the progress of storage period. Similarly, pH, TBA values and microbial count increased considerably at the later part of storage but were within spoilage limit. It is concluded that chicken pickle prepared with incorporation of 10% heart & gizzard and acetic acid packed in PET bottles could be stored safely for 90 days at ambient temperature.
... Fumaric acid is the strongest organic food acid among this four acids. The sour taste response imparted to a food is attributed to the hydrogen (H + ) or hydronium (H 3 O + ) ions (Berry, 2001). In addition, the more free anions associated with an acid and the more anthocyanin retention in the lower pH cakes (Francis, 1999). ...
... Furfural and its derivatives from maillard reaction can react with anthocyanins to form the colorless and dark compounds (Es-Safi et al., 2000). Organic acids, which are reducing agents, significantly improve the color of products (Berry, 2001). In addition, organic acids significantly enhanced the reduction of the anthocyanin degradation by a condensation mechanism and polymeric pigment formation (Chang et al., 2002). ...
The objectives of this study were: 1) to investigate the optimal raw material ratio of purple corn cake containing corn silk powder (PCC) for maximal the total anthocyanin content (TAC), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability (ABTS-RSA) and texture score using response surface methodology (RSM) and 2) to evaluate the effects of adding organic acids of PCC on TAC, total phenolic content (TPC), ABTS-RSA, ferrous chelating ability (FCA), color values and sensory evaluation. The optimal raw material ratio for maximal TAC (142.0 μg CE/g), ABTS-RSA (1,249.0 μg TE/g) and texture score (6.6) was the ratio of purple corn flour to rice flour of 71.1:28.9, corn silk content of 10.0 and water content of 27.1 (% total flour weight basis). The acidified PCC (APCC) with citric acid, fumaric acid, glucono-delta-lactone (GDL) and lactic acid at 0, 0.3, 0.75, 1.5, 3.0, 4.5 and 6.0% (% total flour weight basis) could reduce the degradations of TAC, TPC, ABTS-RSA and FCA. However, APCC with 3% fumaric acid showed the highest of TAC (282.7 μg CE/g), TPC (2,154.7 μg GE/g), ABTS-RSA (1,884.8 μg TE/g) and FCA (5,571.1 μg EDTA/g). The difference color (ΔE) and chroma values of APCC were significantly increased as increasing acid concentrations. Inversely, hue value was decreased as increasing acid concentrations. Additionally, the sensory scores in taste, texture and overall acceptability of APCC with 0.3% organic acid were higher than other acid preparations.
... It also prevents deterioration of food as the micro-organisms have criteria of pH to thrive and acidulants decrease the pH (acidification). The commonly used acidulants are acetic acid (E260), lactic acid (E270), malic acid (E296), fumaric acid (E297), citric acid (E330), tartaric acid (E334), phosphoric acid (E338) and succinic acid (E363) [7].The use of dietary fibre by food industry as nutritional supplement to modify the texture and increase shelf life of a product during production and storage has increased over time. The incorporation of these leads to increase in water absorption and alters rheology of the food [8]. ...
The developments in science and technology have a remarkable impact on life existing on this planet. With increased interest in the food processing industry increases the amount of agro-industrial by-products generated. Most of these by-products are biodegradable organic matters which on processing can be used as a value-added product. These products are inexpensive materials and can curb environmental pollution which is a major concern worldwide if not handled. Food additives are natural or synthetic compounds added intentionally and not consumed as such includes sweeteners, colorants, antioxidants, anticaking agents, thickener, emulsifiers and stabilizers. It has been widely used to maintain stability in nutritional value, season supplies, sensory attributes and to protect from microbial attack. There is an increased demand for natural additives to replace their synthetic counterpart due to their toxi c effects when consumed in the longer run. This review gives an insight to use of these by-products as food additives and their potential to replace the synthetic counterpart.
... Acidulants, such as lactic acid (LA), citric acid (CA), and malic acid (MA), are widely employed in various types of food mainly to improve sensory properties and extend shelf lives of the products [6,[18][19][20]. The effects of acids added or changes of pH on the physical and chemical properties of gelatin dispersions have also been noticed [21,22]. ...
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% w/w) on the rheological properties of fish gelatin (1.5–6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3–62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R² = 0.9959–0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.
... It also prevents deterioration of food as the micro-organisms have criteria of pH to thrive and acidulants decrease the pH (acidification). The commonly used acidulants are acetic acid (E260), lactic acid (E270), malic acid (E296), fumaric acid (E297), citric acid (E330), tartaric acid (E334), phosphoric acid (E338) and succinic acid (E363) [7].The use of dietary fibre by food industry as nutritional supplement to modify the texture and increase shelf life of a product during production and storage has increased over time. The incorporation of these leads to increase in water absorption and alters rheology of the food [8]. ...
Microbial Fuel Cells (MFCs) are the device that involves bacteria and organic matter, to generate electrical current via bacterial metabolism from a wide range of organic and inorganic substrates. MFCs are novel bioreactors, that convert chemical energy into electrochemical energy through bio-catalysis of various wastes (agriculture, food, households, food processing industries) using microorganisms. MFC is a promising approach that offers direct, clean, green energy generation, ease of waste recyclability, and by-product utilization of different sources. In recent, MFCs research advances related to electrode development and utilization of suitable different rural and urban wastes is a significant interest in the MFC application. Hence in a large-scale application, the MFC concept is one of the effective technologies for the management of different wastes and is simultaneously used for electricity generation to cater to the energy demand in rural or remote areas that are not linked to the electric grid. MFCs help reduce the global energy crisis and reduce the pressure on non-renewable energy resources.
... The important flavour substances are formed as a result of the hydrolysis of fatty acids or by the bacterial growth, or enhanced by the addition of acidulants during processing [4]. The principal organic acids having food applications are phosphoric, fumaric, tartaric, lactic and citric acids [5]. The citric acid is an important commercial product, its global production is estimated to reach 2 million tons in 2017 and its annual increasing growth rate will be 3.7% come 2018 [6,7]. ...
Aim: This study was aimed at the production of citric acid by Trichoderma viride (T. viride) isolated from soil in keffi, Nigeria, using glucose enhanced substrate. Place and Duration of the Study: Department of Microbiology Faculty of Natural and Applied Sciences Nassarawa State University Keffi, Nigeria, between April and June 2017. Methodology: Trichoderma viride was isolated from soil in Keffi and identified using standard microbiology methods. Two types of glucose production media were prepared by following standard fermentation conditions. The citric acid produced was estimated using Gas Chromatography/Mass Spectrometry (GC/MS) method respectively. Results: The maximum citric acid production of 12.03±0.31g/l was obtained at pH 6.0 with glucose with soybeans cake by T. viride and on sugar concentration of 160 g/l 15.17±3.01 g/l. The fermentation broth containing glucose and soy beans cake has the highest production of citric acid on both fermentation parameters tested respectively. Conclusion: Different fermentation conditions such as pH and sugar concentration substrate enhanced on the production of citric acid. This study showed that pH 6.0 with glucose with soybeans cake has highest citric acid production and at sugar concentration of 160 g/l with glucose and soybeans cake produced the highest citric acid by T. viride.
... The CSSP and control had pH range of 5.73 -6.40, shown in Table 1 that no [23], that might decreased pH in the final product. The salinity of CSSP had no significant (p > 0.05) compared to control, even though control had salinity of 4.74%, which was higher than CSSP (3.01% ...
... The important flavour substances are formed as a result of the hydrolysis of fatty acids or by the bacterial growth, or enhanced by the addition of acidulants during processing [4]. The principal organic acids having food applications are phosphoric, fumaric, tartaric, lactic and citric acids [5]. The citric acid is an important commercial product, its global production is estimated to reach 2 million tons in 2017 and its annual increasing growth rate will be 3.7% come 2018 [6,7]. ...
... The important flavor substances are formed as a result of the hydrolysis of fatty acids or by the bacterial growth, or enhanced by the addition of acidulants during processing (Adda et al., 1982). The principal organic acids having food applications are phosphoric, fumaric, tartaric, lactic and citric acids (Berry, 2001). The citric acid is an important commercial product, its global production has reached to 1.7 million tons per year and its annual increasing growth rate is 5% (Kana et al., 2012). ...
Aspergillus niger, one of the most important fungi used in industrial microbiology, has been employed for many years for the commercial production of citric acid. However, citric production and recovery may vary greatly depending upon type of substrate as well as the fermentation conditions like temperature, fermentation time and the type of culture/strain. The present study was aimed to investigate the potential of Aspergillus niger to convert sugarcane molasses into citric acid through fermentation carried out for 8 days at three different temperatures 20°C, 24°C and 28°C and five substrate levels 0, 6%, 12%, 18% and 24%. The optimum citric acid production was achieved after 6 days of fermentation from 24% substrate level at 28°C. The maximum citric acid yield was 6.87±0.12 g 100 mL -1 (68.7 g L -1) with a mean recovery of 51.62% with respect to initial total sugar contents of the media. However, the optimum recovery of citric acid (59.64%) with respect to initial total sugar contents was achieved from 18% substrate level after the completion of fermentation period of 6 days. The study suggested that the 6 days of fermentation period with 18% substrate level and temperature 28 º C were the optimum conditions for citric acid recovery from sugarcane molasses through Aspergillus niger.
The research paper presents the prospects of innovations development for the direct use of casings raw materials residues as newly created glued sausage casings, containers and multifunctional food films for other products that meet Lean production principles, in particular, the identification and elimination of technological and other losses during the product life cycle. The expediency of food acids (lactic, acetic, citric) use for the pre-hydrolysis treatment of casing films as a preliminary preparation before tanning for providing more effectively formation of their collagen seam strength is considered. It is emphasized that prehydrolysis changes degree can be confirmed by casings films water absorption increasing, the main component of which is collagen, as a result of their acid treatment. Swelling is mostly determined experimentally by changes in protein volume or weight, or by changes in the amount of liquid. It is found that the treatment with aqueous solutions of lactic, citric, and acetic acids (C% = 1,0–5,0 %) can increase the water absorption of beef casings semi-products by 1,23–2,45 times, depending on the acids and their concentrations. The intensity of water absorption changes of casings film semi-products is related to the concentration and pH of acid solutions. Water absorption effective increasing occurs mainly in pH range of 2,05–2,63. High activity of water absorption increasing is characteristic during the first 4–6 hours. Acid solutions concentration changes have a more significant effect on the water absorption increasing in the range of 1,0–3,0 %. It is noted that the determining factors of the rational choice of food acid, along with the above mentioned, include the economic component. On the base of obtained data and their analysis, it is shown that water absorption changes of beef casings semi-products under the influence of food acid treatment are associated with pre-hydrolysis transformations in their collagen-elastin structure. This is a prerequisite for substantiating the parameters of the physical and chemical action of their dissolution and availability for local tanning implementation as a way to achieve of the bonding-delamination process irreversibility and bonds strengthening between the layers of glued casings films for multifunctional use increasing.
This chapter begins with a review of ingredients used as food additives, nutraceuticals and dietary supplements. It describes issues encountered in delivering dietary supplements to complement inadequate diets. It discusses challenges faced by the food industry when delivering food additives and nutraceuticals into food, and approaches that have been used to maximize the intended benefits of these ingredients without compromising food quality. It also discusses the future potential of encapsulated food additives, supplements and nutraceuticals in the food industry.
Metalloproteins, those which require a metal ion cofactor for function, make up roughly 30% of the human proteome; inhibitors of metalloproteins have been developed as potential therapeutics for a wide variety of diseases including cancer, hypertension, and pathogenic infections. The clinical success of these inhibitors has not reached their full potential, at least in part, due to issues of poor pharmacokinetics which are often attributed to the presence of a metal-binding group (MBG). Given the wide variety of molecules capable of binding metal ions, the diversity of MBGs used in metalloprotein inhibitor design is remarkably small. This chapter reviews crystallographic data from the Protein Data Bank (PDB) of inhibitor–metalloprotein complexes, with a descriptive focus on the metal ion and MBG interactions. This analysis indicates that although metal binding is generally thought of as an anchoring force in metalloprotein inhibitor design, other interactions between the inhibitor and the target active site can have a significant effect on metal coordination. Understanding the interplay between these forces will greatly aid in the development of more potent and selective metalloprotein inhibitors.
Stereoselective preparation of alpha-silylated alpha-quaternary unsaturated aldehydes 2 from variously substituted silylated vinyloxiranes is achieved with the aid of palladium(0) catalysis under smooth experimental conditions. One example of a versatile application of this rearrangement reaction, in the case of the tert-butyldimethyl(3-vinyloxiran-2-yl)silane derivative la, has resulted in one-pot diastereoselective syntheses of the highly functionalized polysubstituted delta-lactones 33-39, the reactivity of which has been studied. ((c) Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2006).
Anthocyanins, pink to purple water-soluble flavonoids, are naturally occurring pigments with claimed health benefits. However, they are sensitive to degradation by high pH, light and temperature. Blue corn (maize) contains high levels of anthocyanins. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants. A cookie formula with a high level of blue corn was developed with added acidulents and baked in ovens with different heat transfer coefficients.
The best whole-grain blue corn flour/wheat pastry flour ratio (80:20 w/w), guar gum level (10 g kg(-1), flour weight basis) and water level (215 g kg(-1), flour weight basis) were determined based on response surface methodology analysis. The interactions of citric and lactic acids and glucono-δ-lactone with three oven types having different heat transfer coefficients (impingement oven 179 °C/4 min, reel oven 204 °C/10 min and convection oven 182 °C/4 min) influenced the total anthocyanin content (TAC) remaining in blue corn-containing cookies after baking.
Cookies baked with citric acid in the convection oven retained the maximum TAC (227 ± 3 mg kg(-1)). By baking rapidly at lower temperatures and adding acidulents, it may be possible to increase residual natural source antioxidants in baked foods.