Interactions between additives: Its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings
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 syste...
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| Lenguaje: | Inglés |
| Publicado: |
2002
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| LEADER | 07467caa a22008057a 4500 | ||
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| 001 | PAPER-5447 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203505.0 | ||
| 008 | 190411s2002 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0036478917 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Castro, M. | |
| 245 | 1 | 0 | |a Interactions between additives: Its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings |
| 260 | |c 2002 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Departamento de Industrias, Ciudad Universitaria (1428), Universidad de Buenos Aires, Buenos Aires, Argentina; email: lia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a (1990) Official Methods of Analysis. 13th edn., , Washington, DC: Association of Official Analytical Chemists | ||
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| 504 | |a Campos, C.A., Alzamora, S.M., Gerschenson, L.N., Sorbate destruction and nonenzymatic browning in model aqueous systems (1997) Food Science and Technology International, 3 (6), pp. 405-411 | ||
| 504 | |a Castro, M.P., Garro, O., Campos, C.A., Gerschenson, L.N., Efecto de la degradacion del acido sorbico sobre la inhibicion del crecimiento de zygosaccharomyces bailii en sistemas modelo acuosos (2000) VI Congreso Latinoamericano de Microbiologia de Alimentos, , 20 November, Buenos Aires, Argentine | ||
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| 504 | |a Mahoney, J.R., Graf, E., Role of (tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems (1986) Journal Food Science, 51, pp. 1293-1296 | ||
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| 504 | |a Smittle, R.B., Flowers, R.M., Acid Tolerant microorganisms involved in the spoilage of salad dressings (1982) Journal of Food Protection, 45, pp. 977-983 | ||
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| 520 | 3 | |a 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. |l eng | |
| 593 | |a Departamento de Ciencias Básicas y Complementarias, Fac. de Agroindustrias, Univ. Nacional del Noreste, Cte Fernandez 755, (3700) Chaco, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a SALAD DRESSINGS |
| 690 | 1 | 0 | |a SORBATE |
| 690 | 1 | 0 | |a STABILITY |
| 690 | 1 | 0 | |a Z. BAILII |
| 690 | 1 | 0 | |a SALAD DRESSINGS |
| 690 | 1 | 0 | |a ACETIC ACID |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a PACKAGING |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a STABILITY |
| 690 | 1 | 0 | |a FOOD ADDITIVES |
| 690 | 1 | 0 | |a ACETIC ACID |
| 690 | 1 | 0 | |a FOOD ADDITIVES |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a PACKAGING |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Garro, O. | |
| 700 | 1 | |a Campos, C.A. | |
| 773 | 0 | |d 2002 |g v. 8 |h pp. 33-39 |k n. 1 |p Food Sci. Technol. Int. |x 10820132 |t Food Science and Technology International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1177/1082013202008001941 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_10820132_v8_n1_p33_Castro |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v8_n1_p33_Castro |y Registro en la Biblioteca Digital |
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