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Evidence suggests certain food preservatives may be genotoxic due to their ability to impair normal cellular pathways. The authors investigated the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide.

The authors test the effects of common food industry preservatives on the heart rate of the freshwater crustacean Daphnia magna.

In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.

The goal of this project was to see if the addition of wild orange essential oil to freshly squeezed orange juice would help to slow down the decay of ascorbic acid when exposed to various temperatures, allowing vital nutrients to be maintained and providing a natural alternative to the chemical additives in use in industry today. The authors hypothesized that the addition of wild orange essential oil to freshly squeezed orange juice would slow down the rate of oxidation when exposed to various temperatures, reducing ascorbic acid decay. On average, wild orange EO slowed down ascorbic acid decay in freshly squeezed orange juice by 15% at the three highest temperatures tested.

Rhizopus stolonifer is a mold commonly found growing on bread that can cause many negative health effects when consumed. Preservatives are the well-known answer to this problem; however, many preservatives are not naturally found in food, and some have negative health effects of their own. We focused on honey as a possible solution because of its natural origin and self-preservation ability. We hypothesized that honey would decrease the growth rate of R. stolonifer . We evaluated the honey with a zone of inhibition (ZOI) test on agar plates. Sabouraud dextrose agar was mixed with differing volumes of honey to generate concentrations between 10.0% and 30.0%. These plates were then inoculated with a solution of spores collected from the mold. The ZOI was measured to determine antifungal effectiveness. A statistically significant difference was found between the means of all concentrations except for 20.0% and 22.5%. Our findings support the hypothesis as we showed a positive correlation between the honey concentration and growth rate of mold. By using this data, progress could be made on an all-natural, honey-based preservative.

Food spoilage leads to a significant loss in agricultural produce each year. Here, the authors investigate whether certain essential oils can protect against fungus-mediated spoilage of fruits and vegetables. Their results suggest that the compounds they tested might indeed inhibit fungal growth, at various temperatures, a promising result that could reduce food wasting.

Chemical preservatives are often used to reduce grain spoilage due to mold, but can have harmful heath and environmental effects. In this study, the authors tested three low toxic compounds for their effects on mold growth on corn kernels and found that all three were successful at slowing growth.

This study tested the proficiency of different concentrations of the antimicrobial sorbic acid to inhibit the probiotic Lactobacillus casei Shirota. It was hypothesized that sorbic acid’s use as a bacterial deterrent would also target this bacterial strain of Lactobacillus. The results supported the hypothesis, with the colony count of L. casei Shirota having significant decreases at all concentrations of sorbic acid. These results additionally suggest that even under the FDA sorbic acid restrictions of 0.03% concentration, damaging effects could be seen in L. casei Shirota.

Food spoilage happens when food is not kept in a good storage condition. Qualitatively estimating the shortened shelf life of food could reduce food waste. In this study, we tested the impact of heat on milk shelf life. Our results showed that an exposure at room temperature (25°C) for 3.2 hours will decrease the shelf life of milk by one day.

Most people put little thought into the type of plastic wrap they use to store their leftovers. This study investigates the differences between biodegradable plastic wrap and non-biodegradable plastic wrap in their ability to prevent food spoilage. Does one work better than the other? Read more to find out!