Pelargonic acid
Pelargonic acid is a nine-carbon fatty acid that occurs naturally in several
plant essential oils such as rose geranium and pale lemon grass oils. It is
being increasingly recognized for its anti-microbial properties and potential
as a natural food preservative. In this article, we explore the properties and
applications of pelargonic acid.
Chemical Properties
Pelargonic acid, with the chemical formula C9H18O2, has a role as an
antimicrobial agent. It is a colorless liquid with a rancid odor. Pelargonic
acid is classified as a saturated fatty acid due to the single bonds between
the carbon atoms in its alkyl chain. Its alkyl chain contains nine carbon atoms
making it a nonanoic acid. The carboxyl group on one end gives pelargonic acid
the properties of a carboxylic acid.
Antimicrobial Effects
Pelargonic
Acid has been shown to have antimicrobial effects against various
foodborne pathogens such as Listeria monocytogenes, Escherichia coli O157:H7
and Salmonella spp. For example, research has found that concentrations as low
as 1% pelargonic acid can reduce L. monocytogenes on surfaces by 3-5 log units
within 30 minutes. Its antimicrobial mode of action involves disrupting the
cytoplasmic membrane permeability of bacteria cells. This interferes with
membrane functions eventually leading to cell death. Due to its broad-spectrum
activity, pelargonic acid is being investigated as an alternative to
traditional chemical preservatives.
Applications in Food Preservation
Given its antimicrobial properties, pelargonic acid is gaining recognition for
various applications in food preservation. Some potential applications are:
- Meat and Poultry: Pelargonic acid can be sprayed or dip-treated onto meat and
poultry products as an antimicrobial intervention strategy. Research indicates
it can reduce pathogens on post-harvest chicken and turkey.
- Seafood: Studies have demonstrated the efficacy of pelargonic acid in
reducing foodborne bacteria on seafood products like shrimp, salmon and trout.
When combined with other hurdle technologies, it helps improve seafood safety
and shelf life.
- Fresh Produce: Being a Generally Recognized as Safe (GRAS) substance,
pelargonic acid can be safely applied to fruits and vegetables through washes,
dips or coatings. This helps control spoilage microbes and pathogenic
contamination during processing without adversely impacting quality.
- Dairy Products: The antimicrobial properties of pelargonic acid make it
suitable as an alternative to traditional chemical preservatives in dairy
foods. Research is ongoing into its application in cheeses, yogurt, sour cream
and other products.
- Plant-Based Meat Alternatives: With the rise in popularity of meat
alternatives, pelargonic acid is being explored as an all-natural preservative
to inhibit microbial growth in plant-based food products.
Regulatory Status
Due to its natural origin and broad-spectrum antimicrobial action, pelargonic
acid is designated as GRAS by the U.S. Food and Drug Administration (FDA).
Under 21CFR sections 182.60 and 582.60, pelargonic acid is considered safe for
use as a food additive when applied according to Good Manufacturing Practices.
The tolerance limit is set at 1% by weight in or on all human food.
The European Food Safety Authority (EFSA) also recognizes pelargonic acid as a
safe food preservative when used under specified conditions as per Regulation
(EC) No 1333/2008. Similarly, Food Standards Australia New Zealand lists it in
the table to clause 8 of Standard 1.3.1 with an acceptable daily intake of
"not specified".
pelargonic acid shows great potential as an effective and natural alternative
to chemical preservatives in various food applications. Its broad-spectrum
antimicrobial activity, safety profile and regulatory clearance support its use
as a GRAS food additive. As research onto its applications expands, pelargonic
acid could emerge as a more sustainable solution to improve food safety and
extend product shelf life while meeting consumer demand for "clean
label" foods. Its adoption as a natural preservative looks set to grow in
the coming years.
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