Organic Acids of Microbial Origin as Nutraceuticals

Organic acids are substances with acidic characteristics that are present naturally in a variety of foods. Due to hydrolysis, biochemical metabolism, and microbial activity, they are primarily found in fermented foods. Despite the fact that they are not regarded as nutrients, these are what gives food its distinctive flavor. To naturally extend shelf life and prevent spoilage, many foods are preserved with organic acids. These acids work by creating an acidic environment that inhibits the growth of harmful bacteria and fungi. Determining the amount of organic acids in food products is crucial as they are responsible for the unique flavor and signature aroma of the food. Currently, both artificial and natural preservatives are extensively used by food and beverage industries to mitigate product deterioration. Organic acids are not only effective in the food industries but also pragmatic in the healthcare sector, pharmaceutical industries, and cosmetic industries. In this chapter, an overview of organic acids of microbial origin suitable for utilization in food and their implementation as nutraceuticals for human health has been elaborated.