In Singapore, Nanyang Technological University scientists discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative uses flavonoids, a naturally-occurring substance known to have strong anti-microbial and anti-oxidant properties; two key traits of preservatives that inhibit bacterial growth and keep food fresher for longer.
In meat and fruit juice sample tests, the organic preservative kept its samples fresh for two days without refrigeration, in comparison to commercial-grade artificial food preservatives. Professor William Chen, Director of NTU’s Food Science & Technology said, “This organic food preservative is derived from plants and produced from food grade microbes, which means that it is 100 percent natural.”
Before now, flavonoids have not been used as a food preservative because they require further processing that is not cost-effective or sustainable. NTU researchers grow flavonoids with high anti-microbial and antioxidant properties by implanting the flavonoid-producing mechanism from plants into baker’s yeast.