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Abstract:

The effect of steviosides on sorbate stability and on its antimicrobial action was studied in aqueous systems (pH 3.0). The use of steviosides decreased sorbate destruction in all the systems. Its effect on nonenzymatic browning (NEB) depended on the system composition. From the point of view of microbial stability, the steviosides promoted a slight increase in the minimum inhibitory concentration (MIC) of sorbates against Zygosaccharomyces bailii and Zygosaccharomyces rouxii. However, the main effect of steviosides was the protected action on sorbate destruction. This action was essential to ensure that the preservative residual level was higher than the MIC of the preservative to prevent the growth Z. bailii or Z. rouxii during storage.The results reported highlight that the use of steviosides in aqueous model systems resembling low-calorie sweet products can be useful to protect potassium sorbate (KS) from destruction and depending on the system composition also to decrease browning development. © 2010 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
Autor:Hracek, V.M.; Gliemmo, M.F.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Argentina
Member of Consejo Nacional de Investigaciones, Científicas y Técnicas de la, República, Argentina
Palabras clave:MIC; Nonenzymatic browning; Sorbate stability; Steviosides; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; MIC; Non-enzymatic browning; Sorbates; Steviosides; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; Microorganisms; pH effects; Potassium; System stability; Zygosaccharomyces; Zygosaccharomyces bailii; Zygosaccharomyces rouxii
Año:2010
Volumen:43
Número:8
Página de inicio:2171
Página de fin:2175
DOI: http://dx.doi.org/10.1016/j.foodres.2010.07.031
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_v43_n8_p2171_Hracek

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Citas:

---------- APA ----------
Hracek, V.M., Gliemmo, M.F. & Campos, C.A. (2010) . Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems. Food Research International, 43(8), 2171-2175.
http://dx.doi.org/10.1016/j.foodres.2010.07.031
---------- CHICAGO ----------
Hracek, V.M., Gliemmo, M.F., Campos, C.A. "Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" . Food Research International 43, no. 8 (2010) : 2171-2175.
http://dx.doi.org/10.1016/j.foodres.2010.07.031
---------- MLA ----------
Hracek, V.M., Gliemmo, M.F., Campos, C.A. "Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" . Food Research International, vol. 43, no. 8, 2010, pp. 2171-2175.
http://dx.doi.org/10.1016/j.foodres.2010.07.031
---------- VANCOUVER ----------
Hracek, V.M., Gliemmo, M.F., Campos, C.A. Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems. Food Res. Int. 2010;43(8):2171-2175.
http://dx.doi.org/10.1016/j.foodres.2010.07.031