With more products promoting clean label ingredient declarations, formulators are confronting the removal of additives that aid in shelf life extension, inhibiting harmful bacteria and reducing oxidation of fats and oils. Rosemary extract and oleoresin are being used much more often on product labels and are considered more consumer-friendly in terms of labeling.
Rosemary (Rosemarinus officinalis) is a perennial bush resembling a woody evergreen that grows in warm arid climates, such as Mediterranean Europe and the southwest United States. Its extract is a resin originating in the leaves and stem tips of the plant and is extracted using organic solvents.
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Carnosol, carnosic acid, rosmarinol and rosmarinic acids in rosemary are the active compounds that offer antioxidant effects, and aid in extending the shelf life of food products. Carnosol and carnosic acids interact with the oil-soluble portions of the formulation, while rosmarinic acid is water-soluble. Extract of rosemary was approved in the EU in 2010, and given the E-Number E392. The EU regulations state that a rosemary extract may be standardized to carnosic acid and carnosol content in order to be considered a food antioxidant.
Some items to consider when reviewing rosemary extract as an antioxidant in your formulation:
- If using natural antioxidants to replace synthetic, consider the mode of action that you are replacing. If BHA or BHT is being replaced, rosemary extracts may be good choices.
- Sensory impact of the rosemary extract may limit its use in some products, especially those where a bland flavor is needed. Highly deodorized rosemary extract may be useful in low flavor oils. Some suppliers may have options that will not impact the final product’s flavor, color, or texture, and may have individual product recommendations.
- In addition to rosemary, the addition of ascorbic acid or tocopherols may be beneficial, but note that these additions may interfere with some analytical methods when testing.
- Rosemary extract has been shown to maintain color stability in processed meats like pepperoni.
- Consider options like green tea extract to work in synergy with rosemary extract.
- Product applications that have proven acceptable for using rosemary extract as an antioxidant include fats and oils, cereals, granola bars, chocolate, fried snacks, fillings, and dry pet foods.
More research has been published regarding the use of rosemary and it’s impact on human health, like this article on the inhibition of 3 human cancer cell lines, and application of 13 native edible plants in Italy, which rosemary extract showed promise in inhibiting colorectal cancer and hepatic cancer in vitro.
Consider rosemary extract as a useful tool in your antioxidant toolbox.
Additional resources
- Handbook of Antioxidants for Food Preservation, F Shahidi- Editor, Woodhead Publishing, 2015.
- Natural Food Additives, Ingredients and Flavourings, D. Baines and R. Seal, Woodhead Publishing, 2012.
- AOCS – Extending Freshness with Rosemary Extract
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Hello
i’m interested in differences between rosemary and other natural antioxidant derived for example from the leaves of olivo tree.
application in meat industry
thanks a lot
Hello,
Maybe it is good to mention the discussion about the labeling itself. There is a difference between the labeling: anti-oxidant: rosemary extract and labeling as natural flavouring. In both cases the rosemary extracts can have anti-oxidant capacities. The difference is a different extraction factor. So it is important to make a choice about that if you want to use rosemary extract as a clean label solution.
Hi Alberto, contact me and I will try to help: [email protected]