Clean Label Antimicrobial Ingredients Presentation

Originally Published: July 9, 2015
Last Updated: February 23, 2021
Frank Schuren Finding Clean Label Antimicrobials 2015 CLC

Clean Label Antimicrobial Ingredients” was presented at the 2015 Clean Label Conference by Frank Schuren, Ph.D., Senior Scientist Microbiology, TNO Microbiology & Systems Biology .

Abstract: With the strong and ongoing consumer trend towards more ‘natural’ products, replacing chemical preservatives and sodium by natural antimicrobials is a highly preferable way of cleaning up labels. Preferably, such natural antimicrobials should be derived from natural compounds already in use in food production. This presentation shows an emerging method to screen natural components for synergistic effects on growth inhibiting effects against microorganisms using state-of-the art molecular detection methods. This method is independent of growth on selective or enriched media so they provide faster and much more detailed information than conventional, culture-based microbiology. The insights gained via this approach will provide more information than growth based screening tests which are currently used. Results of a demonstrator study on herbs and spices using this screening method was shared during the presentation.

An excerpt from the written summary of this presentation: TNO has conducted screening studies that have not only looked at the antimicrobial properties of a wide range of spices, but looked at variables essential to their functionality in food systems, such as the effects of pH and concentration. Schuren noted that antimicrobial compounds that adversely affect desirable qualities, such as flavor, aroma or color, simply would not be accepted in the marketplace.

The challenge is not only to determine which spices and herbs have antimicrobial properties, but to look at how they perform in food systems alone or in combination with other products. The objective is to find synergies and interactions of compounds that will provide significant inhibitory effects, while having less impact on a food’s sensory quality.

Click here to view the summary “Finding Clean Label Antimicrobials” of this presentation.

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