Rosemary may replace manmade antioxidants in meat manufacture in order for products to maintain a clean label, claim scientists.
Synthetic compounds, such as nitrates, benzoates, sorbates and lactates are currently used in meat processing to prevent microbiological spoilage in food. However, the growing trend towards removing synthetic products from foods, due to their possible and perceived side effects on human health, has led to an increased demand to find natural alternatives with antimicrobial properties.
Before fridges and freezers were invented, people often placed rosemary with meat so that the herb's antimicrobial properties could help preserve it. Multiple in vitro studies have shown rosemary extracts possess strong antimicrobial properties, particularly against the microorganisms that are known to cause food spoilage. Rosemary protects fat cells from being attacked by oxygen and is especially effective against microbial organisms such as Listeria, Salmonella and E.coli.
The Journal of Food Science recently published an article featuring Vivox - an antioxidant based on rosemary extract manufactured by Slovenian ingredients firm Vitiva. The effects of the ingredient were investigated against lipid oxidation and microbial growth in vacuum-packed chicken frankfurters at temperatures of 4, 12 and 25°C. Products that contained extracts of Vivox 4 and Vivox 20 were shown to have a higher oxidative state and significantly reduced the aerobic plate count, compared to controls, when stored at 4 or 12° C.
"This powerful antioxidant opens up new opportunities for protecting food, yet enabling manufacturers to apply a clean label," says Vitiva chief executive Ohad Cohen.
People are much more conscious about eating healthy food and clean label products, adds product manager Douska Dimitrijevic. "We have around 15 different types of Vivox, which can be injected, brushed on or sprayed depending on the product," she says. Each variant is designed for a different application such as for tumbling or injecting, and contains a suitable grade of carnosic acid.
For the time being, rosemary extract is labelled as a natural flavour spice extract, but the European Food Safety Authority is currently considering a proposal to label it as an antioxidant. Suppliers of rosemary hope that this will increase sales of the extract.