Effect of sweet humectants on stability and antimicrobial action of sorbates

The effect of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces b...

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Autores principales: Gliemmo, M.F., Campos, C.A., Gerschenson, L.N.
Formato: JOUR
Materias:
Browning
MIC
Polyols
Sorbate stability
Zygosaccharomyces bailii
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v69_n2_pFMS39_Gliemmo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00221147_v69_n2_pFMS39_Gliemmo
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spelling todo:paper_00221147_v69_n2_pFMS39_Gliemmo2023-10-03T14:27:11Z Effect of sweet humectants on stability and antimicrobial action of sorbates Gliemmo, M.F. Campos, C.A. Gerschenson, L.N. Browning MIC Polyols Sorbate stability Zygosaccharomyces bailii Zygosaccharomyces bailii The effect of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces bailii, but xylitol increased the lag phase and decreased the growth rate and the stationary phase level. Sorbate minimum inhibitory concentration (MIC) concerning Z. bailii growth acquired slightly lower values (0.020% w/w) when sorbitol or xylitol were present for systems with water activity of 0.971. The residual level of the preservative after 3 wk of storage at 35°C was smaller than the MIC for all studied systems with the exception of the humectant-free system. © 2004 Institute of Food Technologists. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v69_n2_pFMS39_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 Browning
MIC
Polyols
Sorbate stability
Zygosaccharomyces bailii
Zygosaccharomyces bailii
spellingShingle Browning
MIC
Polyols
Sorbate stability
Zygosaccharomyces bailii
Zygosaccharomyces bailii
Gliemmo, M.F.
Campos, C.A.
Gerschenson, L.N.
Effect of sweet humectants on stability and antimicrobial action of sorbates
topic_facet Browning
MIC
Polyols
Sorbate stability
Zygosaccharomyces bailii
Zygosaccharomyces bailii
description The effect of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces bailii, but xylitol increased the lag phase and decreased the growth rate and the stationary phase level. Sorbate minimum inhibitory concentration (MIC) concerning Z. bailii growth acquired slightly lower values (0.020% w/w) when sorbitol or xylitol were present for systems with water activity of 0.971. The residual level of the preservative after 3 wk of storage at 35°C was smaller than the MIC for all studied systems with the exception of the humectant-free system. © 2004 Institute of Food Technologists.
format JOUR
author Gliemmo, M.F.
Campos, C.A.
Gerschenson, L.N.
author_facet Gliemmo, M.F.
Campos, C.A.
Gerschenson, L.N.
author_sort Gliemmo, M.F.
title Effect of sweet humectants on stability and antimicrobial action of sorbates
title_short Effect of sweet humectants on stability and antimicrobial action of sorbates
title_full Effect of sweet humectants on stability and antimicrobial action of sorbates
title_fullStr Effect of sweet humectants on stability and antimicrobial action of sorbates
title_full_unstemmed Effect of sweet humectants on stability and antimicrobial action of sorbates
title_sort effect of sweet humectants on stability and antimicrobial action of sorbates
url http://hdl.handle.net/20.500.12110/paper_00221147_v69_n2_pFMS39_Gliemmo
work_keys_str_mv AT gliemmomf effectofsweethumectantsonstabilityandantimicrobialactionofsorbates
AT camposca effectofsweethumectantsonstabilityandantimicrobialactionofsorbates
AT gerschensonln effectofsweethumectantsonstabilityandantimicrobialactionofsorbates
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