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Abstract:

The effect of potassium sorbate (PS), nisin, Tween ® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated emulsions, but the addition of nisin was necessary to inactivate the bacterium throughout the storage time evaluated. The bacteriocin activity showed to be strongly dependent on system composition. Addition of PS alone did not influence L. fructivorans survival. But, when this preservative was added together with nisin to an emulsion containing 110 g/kg of oil, it exerted an antagonistic action on nisin effectiveness while for other levels of oil, a synergistic action was verified. The increase of oil level did not affect L. fructivorans survival in those emulsions without nisin. However, when the bacteriocin was present, it produced different effects which depended on system composition. Addition of tween did not affect L. fructivorans survival for emulsions free of additives or containing as preservative only PS. However, when nisin was present, the emulsifier effect was entirely dependant on oil content. Furthermore, the structure of the food matrix appeared as an additional factor which could influence either the growth of the microorganisms or the functionality of the preservatives. Tween addition turned the systems more fluid or solid, depending on the oil content of the systems considered. Results obtained highlight the importance of considering ingredient interactions when evaluating microbial stability of food systems. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
Autor:Castro, M.P.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Ciencias Básicas y Complementarias, Facultad de Agroindustrias, Universidad Nacional del Noreste, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina
Palabras clave:Interactions; Lactobacillus fructivorans survival; Preservatives; Salad dressings; Tween ® 20; Bacteriocin; Different effects; Emulsion structures; Food matrixes; Food system; Interactions; Lactobacillus fructivorans survival; Microbial stability; Model salad dressing; Oil contents; Oil levels; Potassium sorbate; Preservatives; Salad dressings; Storage time; Synergistic action; System composition; Tween-20; Emulsification; Potassium; Antibiotics; Bacteria (microorganisms); Lactobacillus; Lactobacillus fructivorans
Año:2009
Volumen:42
Número:8
Página de inicio:1428
Página de fin:1434
DOI: http://dx.doi.org/10.1016/j.lwt.2009.02.021
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v42_n8_p1428_Castro

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Citas:

---------- APA ----------
Castro, M.P., Rojas, A.M., Campos, C.A. & Gerschenson, L.N. (2009) . Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings. LWT - Food Science and Technology, 42(8), 1428-1434.
http://dx.doi.org/10.1016/j.lwt.2009.02.021
---------- CHICAGO ----------
Castro, M.P., Rojas, A.M., Campos, C.A., Gerschenson, L.N. "Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings" . LWT - Food Science and Technology 42, no. 8 (2009) : 1428-1434.
http://dx.doi.org/10.1016/j.lwt.2009.02.021
---------- MLA ----------
Castro, M.P., Rojas, A.M., Campos, C.A., Gerschenson, L.N. "Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings" . LWT - Food Science and Technology, vol. 42, no. 8, 2009, pp. 1428-1434.
http://dx.doi.org/10.1016/j.lwt.2009.02.021
---------- VANCOUVER ----------
Castro, M.P., Rojas, A.M., Campos, C.A., Gerschenson, L.N. Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings. LWT - Food Sci. Technol. 2009;42(8):1428-1434.
http://dx.doi.org/10.1016/j.lwt.2009.02.021