Onion Is A Natural Food Preservative

Filed in archive Ingredient Spotlight , Morsels of Info on April 15, 2010

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The flavonoids in raw onion has antimicrobial and antioxidant properties, making it a natural food preservative.

Such were the findings of a study from Spain, published in the International Journal of Food Science and Technology.

The said study shows that the flavonoids in onion increase the lifespan of foods, and so they are a natural alternative to artificial additives used in the food industry, on top of having beneficial health properties.

Onions, especially the yellow variety is a rich source of flavonoids that can be effective in delaying lipid oxidation in emulsions of oil and water (like margarines and mayonnaises) and it inhibits the growth of microorganisms such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes -- microorganisms that are typically associated with the deterioration of foods.