Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

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...

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Autores principales:	Gliemmo, María Fernanda, Campos, Carmen Adriana, Gerschenson, Lía Noemí
Publicado:	2006
Materias:	Potassium sorbate Sweet solutes Thermal inactivation Z. bailii Glucose Heat treatment Mathematical models Potassium compounds Food processing Zygosaccharomyces Zygosaccharomyces bailii
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n4_p480_Gliemmo http://hdl.handle.net/20.500.12110/paper_09639969_v39_n4_p480_Gliemmo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09639969_v39_n4_p480_Gliemmo
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spelling	paper:paper_09639969_v39_n4_p480_Gliemmo2023-06-08T15:58:23Z Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems Gliemmo, María Fernanda Campos, Carmen Adriana Gerschenson, Lía Noemí 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 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. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2006 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n4_p480_Gliemmo http://hdl.handle.net/20.500.12110/paper_09639969_v39_n4_p480_Gliemmo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	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
spellingShingle	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 Gliemmo, María Fernanda Campos, Carmen Adriana Gerschenson, Lía Noemí Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
topic_facet	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
description	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.
author	Gliemmo, María Fernanda Campos, Carmen Adriana Gerschenson, Lía Noemí
author_facet	Gliemmo, María Fernanda Campos, Carmen Adriana Gerschenson, Lía Noemí
author_sort	Gliemmo, María Fernanda
title	Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_short	Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_full	Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_fullStr	Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_full_unstemmed	Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_sort	effect of sweet solutes and potassium sorbate on the thermal inactivation of z. bailii in model aqueous systems
publishDate	2006
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n4_p480_Gliemmo http://hdl.handle.net/20.500.12110/paper_09639969_v39_n4_p480_Gliemmo
work_keys_str_mv	AT gliemmomariafernanda effectofsweetsolutesandpotassiumsorbateonthethermalinactivationofzbailiiinmodelaqueoussystems AT camposcarmenadriana effectofsweetsolutesandpotassiumsorbateonthethermalinactivationofzbailiiinmodelaqueoussystems AT gerschensonlianoemi effectofsweetsolutesandpotassiumsorbateonthethermalinactivationofzbailiiinmodelaqueoussystems
_version_	1768542559722799104

Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

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