Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte la política de Acceso Abierto del editor

Abstract:

The effect of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces bailii, but xylitol increased the lag phase and decreased the growth rate and the stationary phase level. Sorbate minimum inhibitory concentration (MIC) concerning Z. bailii growth acquired slightly lower values (0.020% w/w) when sorbitol or xylitol were present for systems with water activity of 0.971. The residual level of the preservative after 3 wk of storage at 35°C was smaller than the MIC for all studied systems with the exception of the humectant-free system. © 2004 Institute of Food Technologists.

Registro:

Documento: Artículo
Título:Effect of sweet humectants on stability and antimicrobial action of sorbates
Autor:Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N.
Filiación:Dept. de Industrias, Fac. de Ciencias Exactas Y Naturales, Ciudad Universitaria, (1428), Buenos Aires, Argentina
Palabras clave:Browning; MIC; Polyols; Sorbate stability; Zygosaccharomyces bailii; Zygosaccharomyces bailii
Año:2004
Volumen:69
Número:2
Página de inicio:FMS39
Página de fin:FMS44
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
CODEN:JFDSA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v69_n2_pFMS39_Gliemmo

Referencias:

  • (1980) Official Methods of Analysis. 13th Ed., pp. 337-338. , Washington, D.C.: AOAC
  • Arya, S.S., Stability of sorbic acid in aqueous solutions (1980) J Agric Food Chem, 28 (6), pp. 1246-1249
  • Arya, S.S., Thakur, B.R., Degradation products of sorbic acid in aqueous solutions (1988) Food Chem, 29, pp. 41-49
  • Beuchat, L.R., Synergistic effect of potassium sorbate and sodium benzoate on thermal inactivation of yeasts (1981) J Food Sci, 46, pp. 771-777
  • Buera, M.P., Petriella, C., Lozano, R.D., Definition of color in the non-enzymatic browning (1985) Die Farbe, 33, pp. 316-326
  • Campos, C.A., Gerschenson, L.N., Effect of certain additives on sorbates stability (1996) Food Res Int, 29 (2), pp. 147-154
  • Campos, C.A., Gerschenson, L.N., Alzamora, S.M., Chirife, J., Determination of sorbic acid in raw beef: An improved procedure (1991) J Food Sci, 56 (3), pp. 863-866
  • Dalgaard, P., Ross, T., Kamperman, L., Neumeyer, K., McMeekin, A., Estimation of bacterial growth rates from turbidimetric and viable count data (1994) Int J Food Microbiol, 23, pp. 391-404
  • Fennema, O., Water and ice (1996) Food Chemistry, pp. 18-88. , Fennema O, editor. New York: Marcel Dekker
  • Gerschenson, L.N., Alzamora, S.M., Chirife, J., Stability of sorbic acid in model food systems of reduced water activity: Sugar solutions (1986) J Food Sci, 51 (4), pp. 1028-1031
  • Gerschenson, L.N., Alzamora, S.M., Chirife, J., Effect of sodium chloride and glycerol on the stability of sorbic acid solutions of reduced water activity (1987) Lebensm-Wiss Technol, 20 (2), pp. 98-99
  • Gerschenson, L.N., Campos, C.A., Sorbic acid stability during processing and storage of high moisture foods (1995) Food Preservation by Moisture Control. Fundamentals and Applications, pp. 761-790. , Barbosa Cánovas G, Welti Chanes J, editors. Lancaster, Pa.: Technomic Publishing Co
  • Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Interaction between potassium sorbate and aspartame in aqueous model sugar systems (2001) J Food Sci, 66 (3), pp. 428-431
  • Golden, D.A., Beuchat, L.R., Interactive effects of solutes, potassium sorbate and incubation temperature on growth, heat resistance and tolerance to freezing of Zygosaccharomyces rouxii (1992) J Appl Bacteriol, 73, pp. 524-530
  • Gould, G.W., Interference with homeostasis-food (1988) Proceedings of the FEM Symposium, 44, pp. 220-228. , Banks JG, Board RG, Gould GW, Mittenbury RW, editors
  • Hsiao, C., Siebert, K.J., Modeling the inhibitory effects of organic acids on bacteria (1999) Int J Food Microbiol, 47, pp. 189-201
  • Lambert, R.J., Stratford, M., Weak-acid preservatives: Modeling microbial inhibition and response (1999) J Appl Microbiol, 86, pp. 157-164
  • Lenovich, L.M., Buchanan, R.L., Worley, N.J., Restaino, L., Effect of solute type on sorbate resistance in Zygosaccharomyces rouxii (1988) J Food Sci, 53 (3), pp. 914-916
  • O'Brien Nabors, L., Sweet choices: Sugar replacements for foods and beverages (2002) Food Technol, 56 (7), pp. 28-34
  • Pszczola, D., Sweet beginnings to a new year (1999) Food Technol, 53 (1), pp. 70-76
  • Roa, V., De Tapia Daza, M.S., Evaluation of water activity measurement with a dew point electronic humidity meter (1991) Lebensm-Wiss Technol, 24 (3), pp. 208-213
  • Rojas, A.M., Gerschenson, L.N., Ascorbic acid destruction in aqueous model systems: An additional discussion (2001) J Sci Food Agric, 81, pp. 1433-1439
  • Seow, C.C., Cheah, P.B., Kinetics of degradation of sorbic acid in aqueous glycerol solutions (1985) Food Chem, 17, pp. 95-103
  • Sofos, J.N., (1989) Sorbate Food Preservatives, 237. , Boca Raton, Fla: Academic Press
  • Sokal, R., Rohlf, F., (1980) Introducción a la Bioestadística, pp. 130-219. , Barcelona, Spain: Editorial Reverté
  • Tapia, M.S., Argaiz, A., Lopez Malo, A., Diaz, R.V., Microbial stability assessment in high and intermediate moisture foods: Special emphasis on fruits products (1995) Food Preservation by Moisture Control, Fundamentals and Applications, pp. 575-602. , Barbosa Cánovas G, Welti Chanes J, editors. Lancaster, Pa.: Technomic Publishing Co
  • Thakur, B.R., Arya, S.S., Role of sorbic acid in non- enzymatic browning in liquid and solid model food systems (1991) Int J Food Sci Technol, 26, pp. 157-164
  • Thakur, B.R., Singh, R.K., Arya, S.S., Chemistry of sorbates - A basic perspective (1994) Food Rev Int, 10 (1), pp. 71-91
  • Warth, A.D., Mechanism of resistance of Saccharomyces bailii to benzoic, sorbic and other weak acids used as food preservatives (1977) J Appl Bacteriol, 43, pp. 215-230

Citas:

---------- APA ----------
Gliemmo, M.F., Campos, C.A. & Gerschenson, L.N. (2004) . Effect of sweet humectants on stability and antimicrobial action of sorbates. Journal of Food Science, 69(2), FMS39-FMS44.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v69_n2_pFMS39_Gliemmo [ ]
---------- CHICAGO ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. "Effect of sweet humectants on stability and antimicrobial action of sorbates" . Journal of Food Science 69, no. 2 (2004) : FMS39-FMS44.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v69_n2_pFMS39_Gliemmo [ ]
---------- MLA ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. "Effect of sweet humectants on stability and antimicrobial action of sorbates" . Journal of Food Science, vol. 69, no. 2, 2004, pp. FMS39-FMS44.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v69_n2_pFMS39_Gliemmo [ ]
---------- VANCOUVER ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. Effect of sweet humectants on stability and antimicrobial action of sorbates. J. Food. Sci. 2004;69(2):FMS39-FMS44.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v69_n2_pFMS39_Gliemmo [ ]