Organic Acids in Food Preservation: Exploring Synergies, Molecular Insights, and Sustainable Applications

Kavita Bhavin Sorathiya, Adma Melo (), Maria Conceição Hogg and Manuela Pintado
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Kavita Bhavin Sorathiya: Laboratório Associado, Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Adma Melo: Laboratório Associado, Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Maria Conceição Hogg: Laboratório Associado, Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Manuela Pintado: Laboratório Associado, Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

Sustainability, 2025, vol. 17, issue 8, 1-29

Abstract: Food safety is a critical global health concern, as the consumption of unsafe food can lead to various acute and chronic diseases. While various preservation methods are employed to prevent food spoilage, it remains a significant issue for the food industry, resulting not only in food waste but also significant economic losses for manufacturers and consumers alike. Furthermore, there is growing consumer concern regarding food quality and safety, leading to the rejection of chemical additives due to their associated health risks. Organic acids, naturally occurring compounds of plants and animals, and produced by various beneficial microorganisms, play an important role in enhancing food flavor, preserving nutritional quality, and extending the shelf life of food products. Recognized for their antimicrobial potential, organic acids are commonly utilized as food preservatives, thus contributing to food safety. This review focuses on organic acids as natural preservatives within the food industry. It delves into their chemical structures, mode of action in cells, the types commonly used in preservation along with their general properties, and their antimicrobial activity against bacteria, yeasts, and fungi. These insights are drawn from the published literature, providing comprehensive understanding of the role organic acids play in ensuring food safety and maintaining food quality.

Keywords: organic acids; natural preservatives; antimicrobial; sustainable food preservation; sustainable ingredient (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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