Navegar

Colección

Datos Estadísticas

Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The susceptibility of Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae, and Zygosaccharomyces bailii to binary and ternary mixtures of potassium sorbate (KS), vanillin (V), and citral (C) was evaluated according to the Berenbaum experimental design, in laboratory media. For some V/C combinations, KS inhibitory concentrations were determined in agarized melon and mango purées by the spiral gradient endpoint (SGE) method. In laboratory media, inhibitory antimicrobial combinations were generally additives. For the yeasts, some synergistic effects were observed. All Berenbaum mixtures which resulted inhibitory in laboratory media were confirmed in the fruit purées. When the SGE method was used, several inhibitory ternary mixtures were found. The lowest inhibitory KS concentrations, estimated for a given V/C combination, corresponded to the bacteria assayed in melon purée. Z. bailii was not inhibited at any condition. Some synergistic antimicrobial combinations (595 ppm V + 251 ppm C + 8 ppm KS in melon and 280 ppm V + 123 ppm C + 8 ppm KS in mango purées) could be useful to achieve a desired inhibitory effect in fruit purées while reducing their concentrations. © 2017, Springer Science+Business Media, LLC.

Registro:

Documento: Artículo
Título:Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées
Autor:Schenk, M.; Ferrario, M.; Guerrero, S.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Buenos Aires, Argentina
Palabras clave:Berenbaum design; Fruit purées; Natural antimicrobial; Spiral gradient endpoint; Binary mixtures; Bins; Escherichia coli; Fruits; Laboratories; Microorganisms; Mixtures; Monoterpenes; Potassium; Salmonella; Yeast; Anti-microbial activity; Binary and ternary mixtures; Inhibitory concentration; Inhibitory effect; Natural-antimicrobials; Salmonella enteritidis; Spiral gradient endpoint; Synergistic effect; Potassium sorbate
Año:2018
Volumen:11
Número:2
Página de inicio:324
Página de fin:333
DOI: http://dx.doi.org/10.1007/s11947-017-2013-1
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v11_n2_p324_Schenk

Referencias:

  • Adorjan, B., Buchbauer, G., Biological properties of essential oils: an updated review (2010) Flavour and Fragance Journal, 25, pp. 407-426. , COI: 1:CAS:528:DC%2BC3cXhs1ais7fL
  • Alzamora, S., Guerrero, S., López-Malo, A., Welti-Chanes, J., Palou, E., Argaiz, A., Combined preservation techniques for fresh fruit (2005) Improving the safety of fresh fruit and vegetables, pp. 599-630. , In, W., Jongen, (Ed. Woodhead Publishing Series in Food Science, Technology and Nutrition, Elsevier
  • Berenbaum, M., Yu, V., Felegie, T., Synergy with double and triple antibiotic combinations compared (1983) Journal of Antimicrobial Chemotherapy, 12, pp. 555-563. , COI: 1:CAS:528:DyaL2cXhtlGltb0%3D
  • Burt, S., Essential oils: their antibacterial properties and potential applications in foods—a review (2004) International Journal of Food Microbiology, 94, pp. 223-253. , COI: 1:CAS:528:DC%2BD2cXlsFOrsrk%3D
  • Cava-Roda, R.M., Taboada-Rodríguez, A., Valverde-Franco, M.T., Marín-Iniesta, F., Antimicrobial activity of vanillin and mixtures with cinnamon and clove essential oils in controlling Listeria monocytogenes and Escherichia coli O157: H7 in milk (2012) Food and Bioprocess Technology, 5, pp. 2120-2131. , COI: 1:CAS:528:DC%2BC38XhtVOgsb3P
  • Char, C., Guerrero, S., Alzamora, S.M., Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition (2008) Food Control, 20, pp. 67-74
  • Char, C., Guerrero, S., Alzamora, S.M., Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice (2010) Food and Bioprocess Technology, 3, pp. 752-776
  • Davidson, P.M., Parish, M.E., Methods for testing the efficacy of food antimicrobials (1989) Food Technology, 43, pp. 148-155. , COI: 1:CAS:528:DyaL1MXitlShsrk%3D
  • Davidson, P., Taylor, T., Schmidt, S., Chemical preservatives and natural antimicrobial compounds (2012) Food microbiology: fundamentals and frontiers, pp. 765-801. , Doyle MP, Beuchat R, (eds), ASM Press, Washington, DC
  • Ferrante, S., Guerrero, S., Alzamora, S., Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice (2007) Journal of Food Protection, 8, pp. 1850-1856
  • Fitzgerald, D., Stratford, M., Narbad, A., Analysis of the inhibition of food spoilage yeasts by vanillin (2003) International Journal of Food Microbiology, 86, pp. 113-122. , COI: 1:CAS:528:DC%2BD3sXlvVCqtrk%3D
  • Fleet, G., Spoilage yeasts (1992) Critical Reviews in Biotechnology, 112, pp. 1-44
  • Fu, Y., Sarkar, P., Bhunia, A., Yao, Y., Delivery systems of antimicrobial compounds to food (2016) Trends in Food Science and Technology, 57, pp. 165-177. , COI: 1:CAS:528:DC%2BC28Xhs1WnsbfP
  • Guerrero, S., Alzamora, S., Gerschenson, L., Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology (1996) Journal of Food Engineering, 28, pp. 307-322
  • Guerrero, S., Ferrario, M., Schenk, M., García Carrillo, M., Hurdle technology using ultrasound for food preservation (2017) Ultrasound: advances for food processing and preservation, pp. 39-100. , In, D., Bermudez-Aguirre, (Ed. London, Elsevier Academic Press
  • Gutierrez, J., Barry-Ryan, C., Bourke, P., Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components (2009) Food Microbiology, 26, pp. 142-150. , COI: 1:CAS:528:DC%2BD1MXhtFSgtrY%3D
  • Heaton, J.C., Jones, K., Microbial contamination of fruit and vegetables and the behaviour of enteropathogens in the phyllosphere: a review (2008) Journal of Applied Microbiology, 104, pp. 613-626. , COI: 1:STN:280:DC%2BD1c7islSrsQ%3D%3D
  • Khanipour, E., Flint, S., McCarthy, O., Golding, M., Palmer, J., Tamplin, M., Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes (2014) International Journal of Food Science and Technology, 49, pp. 1506-1512. , COI: 1:CAS:528:DC%2BC2cXotVKrtrY%3D
  • Lanciotti, R., Gianotti, A., Patrignani, F., Belleti, N., Guerzoni, M.E., Gardini, F., Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits (2004) Trends of Food Science and Technology, 15, pp. 201-208. , COI: 1:CAS:528:DC%2BD2cXhsV2ntLY%3D
  • Lee, N., Paik, H., Status, antimicrobial mechanism, and regulation of natural preservatives in livestock food systems (2016) Korean Journal for Food Science of Animal Resources, 36, pp. 547-557
  • Leite, M.C., Bezerra, A.P., Sousa, J.P., Guerra, F.Q., Lima, E.D., Evaluation of antifungal activity and mechanism of action of citral against Candida albicans (2014) Evidence-based Complementary and Alternative Medicine, , https://doi.org/10.1155/2014/378280
  • Lima, I.O., de Medeiros Nóbrega, F., de Oliveira, W.A., de Oliveira Lima, E., Albuquerque Menezes, E., Afrânio Cunha, F., de Fátima Formiga Melo Diniz, M., Anti-Candida albicans effectiveness of citral and investigation of mode of action (2012) Pharmaceutical Biology, 50, pp. 1536-1541. , COI: 1:CAS:528:DC%2BC38Xhs12ltLrF
  • López-Malo, A., Palou, E., León-Cruz, R., Alzamora, S., Mixture of natural and synthetic antifungal agents (2006) Advances in Food Mycology, 571, pp. 261-286
  • McCance, R.A., Widdowson, E.M., (1993) The composition of foods, , Cambridge, Royal Society of Chemistry
  • Mihajlovic, B., Dixon, B., Couture, H., Farber, J., Qualitative microbiological risk assessment of unpasteurized fruit juice and cider (2013) International Food Risk Analysis Journal, 3, p. 6
  • Panda, S., Screening methods in the study of antimicrobial properties of medicinal plants (2012) International Journal of Biotechnology and Research, 2, pp. 1-35
  • Pina-Pérez, M., Rodrigo, D., Martinez, A., Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages (2015) Handbook of natural antimicrobials for food safety and quality. (327–-345). Woodhead Publishing Series in Food Science, Technology and Nutrition, , In, M., Taylor, (Ed. Elsevier Academic Press
  • Rivera, G., Bocanegra-García, V., Monge, A., Traditional plants as source of functional foods: a review. Plantas tradicionales como fuente de alimentos funcionales: Una revisión (2010) Revista de Ciencia y Tecnología de la Universidad Nacional de Misiones, 8, pp. 159-167
  • Santiesteban-López, A., Palou, E., López-Malo, A., Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected aw and pH (2007) Journal of Applied Microbiology, 102, pp. 486-497
  • Sethi, S., Gupta, S., Antimicrobial spices: use in antimicrobial packaging (2016) Antimicrobial food packaging (433–444), , In, J., Barros-Velázquez, (Ed. Elsevier Inc
  • Shi, C., Song, K., Zhang, X., Sun, Y., Sui, Y., Chen, Y., Jia, Z., Xia, X., Antimicrobial activity and possible mechanism of action of citral against Cronobacter sakazakii (2016) PLoS One, , https://doi.org/10.1371/journal.pone.0159006
  • Smoot, L., Pierson, M., Mechanisms of sorbate inhibition of Bacillus cereus T and Clostridium botulinum 62A spore germination (1981) Applied and Environmental Microbiology, 42, pp. 477-483. , COI: 1:CAS:528:DyaL3MXlsVCmu78%3D
  • Sofos, J., Sorbic acid (2000) Natural food antimicrobial systems, , https://doi.org/10.1201/9781420039368, In, A., Naidu, (Ed. Boca Raton, CRC Press
  • Sofos, J., Busta, F., Antimicrobial activity of sorbate (1981) Journal of Food Protection, 44, pp. 614-622. , COI: 1:CAS:528:DyaL3MXltFentLc%3D
  • Somolinos, M., García, D., Condón, S., Mackey, B., Pagán, R., Inactivation of Escherichia coli by citral (2009) Journal of Applied Microbiology, 108, pp. 1928-1939
  • Tao, N., OuYang, Q., Jia, L., Citral inhibits mycelial growth of Penicillium italicum by a membrane damage mechanism (2014) Food Control, 41, pp. 116-121. , COI: 1:CAS:528:DC%2BC2cXivF2rtLc%3D
  • Yemiş, G.P., Pagotto, F., Bach, S., Delaquis, P., Effect of vanillin, ethyl vanillin, and vanillic acid on the growth and heat resistance of Cronobacter species (2011) Journal of Food Protection, 74, pp. 2062-2069
  • Zhou, H., Tao, N., Jia, L., Antifungal activity of citral, octanal and 훼-terpineol against Geotrichumcitri-aurantii (2014) Food Control, 37, pp. 277-283. , COI: 1:CAS:528:DC%2BC3sXhsleqsLjO

Citas:

---------- APA ----------
Schenk, M., Ferrario, M. & Guerrero, S. (2018) . Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées. Food and Bioprocess Technology, 11(2), 324-333.
http://dx.doi.org/10.1007/s11947-017-2013-1
---------- CHICAGO ----------
Schenk, M., Ferrario, M., Guerrero, S. "Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées" . Food and Bioprocess Technology 11, no. 2 (2018) : 324-333.
http://dx.doi.org/10.1007/s11947-017-2013-1
---------- MLA ----------
Schenk, M., Ferrario, M., Guerrero, S. "Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées" . Food and Bioprocess Technology, vol. 11, no. 2, 2018, pp. 324-333.
http://dx.doi.org/10.1007/s11947-017-2013-1
---------- VANCOUVER ----------
Schenk, M., Ferrario, M., Guerrero, S. Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées. Food. Bioprocess Technol. 2018;11(2):324-333.
http://dx.doi.org/10.1007/s11947-017-2013-1