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Abstract:

The effect of solute type (glucose and polyols) and potassium sorbate (KS) on Zygosaccharomyces bailii thermal inactivation was evaluated in acidified aqueous model systems. Thermal inactivation curves obtained were fitted with Baranyi equation and parameters of this model were estimated and used to establish the effect of water activity (a w), solute added and KS on Z. Bailii survival. Results obtained showed that addition of KS (0.025%, w/w) in general promoted an increase in the rate of heat inactivation. The use of polyols to depress a w to 0.985 in the absence of KS produced no effect on rate of heat inactivation. On the contrary, the use of glucose (10%, w/w) enhanced it. This trend was also observed when a w was depressed to 0.971 by glucose or xylitol or glucose-polyols. Moreover, a w depression in systems containing KS produced different effects on thermal inactivation rate depending on system composition. A synergic effect on the rate of inactivation of Z. bailii was observed by the combined use of KS and sorbitol, xylitol or glucose to depress a W to 0.985-0.988. This behavior might allow to decrease the severity of the thermal treatment with no detrimental effect on sterility.

Registro:

Documento: Artículo
Título:Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
Autor:Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Ciudad Autnoma de Buenos Aires, Argentina
Universidad de Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cienticas Y Tecnicas de la Republica Argentina, Argentina
Palabras clave:Potassium sorbate; Sweet solutes; Thermal inactivation; Z. bailii; Potassium sorbate; Sweet solutes; Thermal inactivation; Z. bailii; Glucose; Heat treatment; Mathematical models; Potassium compounds; Food processing; Zygosaccharomyces; Zygosaccharomyces bailii
Año:2006
Volumen:39
Número:4
Página de inicio:480
Página de fin:485
DOI: http://dx.doi.org/10.1016/j.foodres.2005.10.001
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n4_p480_Gliemmo

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Citas:

---------- APA ----------
Gliemmo, M.F., Campos, C.A. & Gerschenson, L.N. (2006) . Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems. Food Research International, 39(4), 480-485.
http://dx.doi.org/10.1016/j.foodres.2005.10.001
---------- CHICAGO ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. "Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems" . Food Research International 39, no. 4 (2006) : 480-485.
http://dx.doi.org/10.1016/j.foodres.2005.10.001
---------- MLA ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. "Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems" . Food Research International, vol. 39, no. 4, 2006, pp. 480-485.
http://dx.doi.org/10.1016/j.foodres.2005.10.001
---------- VANCOUVER ----------
Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems. Food Res. Int. 2006;39(4):480-485.
http://dx.doi.org/10.1016/j.foodres.2005.10.001