Supercritical CO2 Extracts for Food Preservation: Efficacy and Interaction with Black Soldier Fly Larvae Fat in Food Matrixes

TL;DR

This study explores how supercritical CO2 plant extracts can preserve food, but finds that fat from black soldier fly larvae may reduce their effectiveness.

Contribution

The study reveals the antagonistic interaction between lipophilic antimicrobial extracts and BSFL fat as a carrier system.

Findings

Cinnamon and dashi extracts extended shelf life of plant-based foods by inhibiting mold and yeast for up to 65 days.

BSFL fat interacted with lipophilic extracts, trapping active compounds and reducing antimicrobial efficacy.

The results highlight the need for new strategies to optimize natural antimicrobials in food systems.

Abstract

This study investigated the antimicrobial efficacy of supercritical carbon dioxide (SC-CO2) plant extracts as a natural preservative, prolonging food shelf-life. The research evaluated the performance of 10 different extracts, including cinnamon, thyme, clove, and dashi, in low-fat food matrices. The results showed that these extracts significantly prolonged the shelf life of a plant-based and animal-based matrixes, with cinnamon and dashi extracts proving highly effective in plant-based matrix against mould and yeast growth for up to 65 days. A key part of the study focused on the interaction between these lipophilic extracts and black soldier fly larvae (BSFL) fat as a potential carrier system. While fats were expected to improve the extracts’ sensory properties and act as a delivery system, in vitro tests revealed an antagonistic effect. The lipophilic nature of the extracts’ active compounds caused them to be trapped within the fat phase, rendering them unavailable to interact with pathogens. These findings highlight the challenges and potential of using lipophilic natural antimicrobials in food systems and underscore the need for new strategies to optimize their efficacy.

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