|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Beyond emulsification: Overlooked antimicrobial power of MDGs
|
|
Wednesday, 28 October, 2026, 08 : 00 AM [IST]
|
|
London, UK
|
Developing safe, palatable, and commercially viable food and beverage products demands careful balancing of competing priorities; formulators need to simultaneously address microbial stability, cost constraints, regulatory requirements, and consumer expectations around taste, texture, and ingredient transparency.
Experts at Abitec, global leaders in the development and manufacture of functional lipids, explain that meeting all of these objectives requires the careful selection and combination of the right ingredients.
A familiar ingredient, but a function many overlook
“Mono- and diglycerides (MDGs) are one ingredient category widely used across food and beverage formulations. As the most widely used emulsifier, MDGs are a familiar tool for formulators in stabilising bakery, dairy, confectionery, and fat-based spread products. Their effectiveness across these applications stems from their amphiphilic structure, which reduces interfacial tension between oil and water phases, preventing separation and maintaining stable dispersions. However, less widely recognised is their antimicrobial activity against a range of foodborne pathogens; a secondary function with meaningful implications for product stability and preservation strategy,” says John Tillotson, technical business director.
What does the evidence show?
Through their mechanism of membrane distribution, MDGs exhibit antimicrobial activity against a range of foodborne pathogens. Gram-positive bacteria are most susceptible to MDG-mediated membrane disruption, as MDGs are able to act directly on the cytoplasmic membrane to cause structural destabilisation.
Research has demonstrated MDG activity against a range of foodborne pathogens, including:
Staphylococcus aureus (S. aureus): monoglycerides, particularly monocaprin (C10) and monocaprylin (C8), have been shown to outperform conventional food preservatives, namely sodium benzoate and potassium sorbate, in preventing S. aureus growth. Listeria monocytogenes (L. monocytogenes): Monocaprylin (C8) shows potent inhibitory activity against L. monocytogenes in milk across a range of storage temperatures, including at typical retail refrigeration conditions. MDGs generally exhibit weaker antimicrobial activity against Gram-negative bacteria than Gram-positive species, though the extent of this difference varies by organism and compound. Beyond bacteria, MDGs have also displayed antimicrobial activity against food-relevant fungi and yeasts. For example, monocaprylin can rapidly compromise the membrane integrity of the spoilage yeast Zygosaccharomyces bailii within seconds of exposure, causing the release of its intracellular contents.
Not all MDGs are equal
Not all MDGs deliver equal antimicrobial performance; potency varies with molecular structure, chain length, and environmental conditions. Chain length is the primary determinant of monoglyceride antimicrobial activity. Medium-chain monoglycerides (MCMGs; C8–C12) exhibit the highest activity.
MDGs and antibiotic resistance
A significant advantage of MDGs over conventional antimicrobial agents is that MDGs do not contribute to antibiotic resistance, one of the most pressing public health challenges globally because MDGs act through physical disruption of the lipid bilayer rather than by targeting specific biochemical pathways or receptor proteins, bacteria have no viable evolutionary mechanism for developing resistance. In fact, research has demonstrated that cultures exposed to antimicrobial lipids over extended periods show no signs of resistance. With companies having to navigate increasing regulatory and consumer pressure around antimicrobial resistance, this is a valuable benefit over conventional antibiotic-based approaches.
Tillotson said, “For formulators, MDGs offer a potential multifunctional opportunity. While MDGs are already specified for emulsification, texture, and structural performance, they could simultaneously contribute antimicrobial activity across a broad range of foodborne pathogens, supporting microbial stability. “On this basis, MDGs could form a valuable component of a ‘hurdle’ preservation strategy, potentially reducing reliance on dedicated preservatives while delivering the functional benefits formulators already depend on. For formulators trying to achieve microbial stability in their food and beverage products, while managing label, cost, and regulatory constraints, MDGs may represent a beneficial multifunctional ingredient.”
|
|
|
|
|
|
|
|
|
|