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Abstract:

The effect on sorbate stability of several additives (EDTA, ascorbic and acetic acids) frequently present in the formulation of salad dressings, and the minimal inhibitory concentration (MIC) of sorbate concerning Z. bailii growth in the presence of that additives were studied in aqueous model systems of pH 3.5. The addition of EDTA, ascorbic acid and the use of acetic acid protected sorbic acid from destruction. In particular, the presence of 0.075 g/kg of EDTA was essential for minimizing sorbates destruction and keeping, after 90 days of storage at 33°C, its residual concentration above 0.400 g/kg. This value is the MIC for inhibiting the growth of Z. bailii when systems were packed in PET flasks and citric and acetic acids were used as acidulants. Packaging material, acidifying agent and EDTA level showed a strong influence on the effect of EDTA on sorbates stability. As an example, in the case of systems acidified only with citric acid and containing 0.075 g/kg or 0.500 g/kg of EDTA, it was necessary the use of glass flasks and the lowest concentration of EDTA to get a residual preservative concentration above the MIC after 90 days of storage at 33°C. © 2002, SAGE Publications. All rights reserved.

Registro:

Documento: Artículo
Título:Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
Autor:Castro, M.; Garro, O.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Ciencias Básicas y Complementarias, Fac. de Agroindustrias, Univ. Nacional del Noreste. Cte Fernandez, 755 (3700), Chaco, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina
Palabras clave:salad dressings; sorbate; stability; Z. bailii
Año:2002
Volumen:8
Número:1
Página de inicio:33
Página de fin:39
DOI: http://dx.doi.org/10.1106/108201302022941
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v8_n1_p33_Castro

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Citas:

---------- APA ----------
Castro, M., Garro, O., Campos, C.A. & Gerschenson, L.N. (2002) . Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings. Food Science and Technology International, 8(1), 33-39.
http://dx.doi.org/10.1106/108201302022941
---------- CHICAGO ----------
Castro, M., Garro, O., Campos, C.A., Gerschenson, L.N. "Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings" . Food Science and Technology International 8, no. 1 (2002) : 33-39.
http://dx.doi.org/10.1106/108201302022941
---------- MLA ----------
Castro, M., Garro, O., Campos, C.A., Gerschenson, L.N. "Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings" . Food Science and Technology International, vol. 8, no. 1, 2002, pp. 33-39.
http://dx.doi.org/10.1106/108201302022941
---------- VANCOUVER ----------
Castro, M., Garro, O., Campos, C.A., Gerschenson, L.N. Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings. Food Sci. Technol. Int. 2002;8(1):33-39.
http://dx.doi.org/10.1106/108201302022941