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A. Ekanayake1, J. J. KESTER1, J. Li1, G. Zehentbauer1, J. B. Zent2, and J. Calderon2. (1) The Procter & Gamble Company, Miami Valley Laboratory, 11810 E. Miami River Rd., Cincinnati, OH 45252, (2) Newly Weds Foods, 2501 N. Keeler Ave., Chicago, IL 60639 IsoGardTM is the brand name for a natural preservative comprising white mustard essential oil (WMEO). The essential oil is extracted from white mustard seeds (Sinapis alba) by supercritical carbon dioxide extraction after grinding in the presence of moisture to activate the endogenous enzyme, myrosinase. Myrosinase hydrolyzes the glucosinolate (sinalbin) naturally present in white mustard seeds to yield the active anti-microbial agent, 4-hydroxybenzyl isothiocyanate (4-HBITC). The extracted WMEO contains ~25-35% by weight 4-HBITC. Challenge studies have demonstrated that WMEO is an effective anti-microbial agent at relatively low usage levels. For example, testing in an acidified fruit drink against gram-negative, acid-tolerant bacteria (Gluconobacter species) and preservative-resistant yeast (Zygosaccharomyces bailii) showed that a 4-HBITC level of ~25 ppm was sufficient to stabilize the product against microbial growth at ambient temperature. A bactericidal study in neutral pH peptone broth demonstrated efficacy against various pathogenic and spoilage bacteria, including Escherichia coli, Staphylococcus aureus, Campylobacter jejuni, Pseudomonas aeruginosa, Salmonella enteritidis, Listeria monocytogenes, Shigella boydii, and Clostridium perfringens. Active levels of 60-120 ppm produced a 2-4 log reduction in microbial counts. A higher level of 4-HBITC (360 ppm) yielded > 6 log reduction. To dispense such low levels of the 4-HBITC active into foods, preservative compositions have been formulated containing WMEO blended with a hygroscopic carrier (e.g. maltodextrin). These compositions not only provide a mode of application but also help stabilize the 4-HBITC, which is relatively unstable when exposed to water. The 4-HBITC active contributes a mild heat sensation to food products that are tasted fresh. The heat dissipates during storage and/or cooking as the 4-HBITC is hydrolyzed in the presence of moisture. IsoGard brand natural preservative has future potential for extending shelf-life and reducing risk of food-borne disease in a variety of foods, including beverages, dressings, fruit and vegetable products, and fresh and ready-to-eat meats.
Session 69, NEW PRODUCTS & TECHNOLOGIES: Innovations in food safety
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