Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

The effect of potassium sorbate (PS), nisin, Tween ® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated emulsions, but the addition of nisin was necessary to inactivate the bacterium thro...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Castro, M.P., Rojas, A.M., Campos, C.A., Gerschenson, L.N.
Formato:	JOUR
Materias:	Interactions Lactobacillus fructivorans survival Preservatives Salad dressings Tween ® 20 Bacteriocin Different effects Emulsion structures Food matrixes Food system Microbial stability Model salad dressing Oil contents Oil levels Potassium sorbate Storage time Synergistic action System composition Tween-20 Emulsification Potassium Antibiotics Bacteria (microorganisms) Lactobacillus Lactobacillus fructivorans
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v42_n8_p1428_Castro
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00236438_v42_n8_p1428_Castro
record_format	dspace
spelling	todo:paper_00236438_v42_n8_p1428_Castro2023-10-03T14:34:09Z Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings Castro, M.P. Rojas, A.M. Campos, C.A. Gerschenson, L.N. Interactions Lactobacillus fructivorans survival Preservatives Salad dressings Tween ® 20 Bacteriocin Different effects Emulsion structures Food matrixes Food system Interactions Lactobacillus fructivorans survival Microbial stability Model salad dressing Oil contents Oil levels Potassium sorbate Preservatives Salad dressings Storage time Synergistic action System composition Tween-20 Emulsification Potassium Antibiotics Bacteria (microorganisms) Lactobacillus Lactobacillus fructivorans The effect of potassium sorbate (PS), nisin, Tween ® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated emulsions, but the addition of nisin was necessary to inactivate the bacterium throughout the storage time evaluated. The bacteriocin activity showed to be strongly dependent on system composition. Addition of PS alone did not influence L. fructivorans survival. But, when this preservative was added together with nisin to an emulsion containing 110 g/kg of oil, it exerted an antagonistic action on nisin effectiveness while for other levels of oil, a synergistic action was verified. The increase of oil level did not affect L. fructivorans survival in those emulsions without nisin. However, when the bacteriocin was present, it produced different effects which depended on system composition. Addition of tween did not affect L. fructivorans survival for emulsions free of additives or containing as preservative only PS. However, when nisin was present, the emulsifier effect was entirely dependant on oil content. Furthermore, the structure of the food matrix appeared as an additional factor which could influence either the growth of the microorganisms or the functionality of the preservatives. Tween addition turned the systems more fluid or solid, depending on the oil content of the systems considered. Results obtained highlight the importance of considering ingredient interactions when evaluating microbial stability of food systems. © 2009 Elsevier Ltd. All rights reserved. Fil:Castro, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. 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_00236438_v42_n8_p1428_Castro
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Interactions Lactobacillus fructivorans survival Preservatives Salad dressings Tween ® 20 Bacteriocin Different effects Emulsion structures Food matrixes Food system Interactions Lactobacillus fructivorans survival Microbial stability Model salad dressing Oil contents Oil levels Potassium sorbate Preservatives Salad dressings Storage time Synergistic action System composition Tween-20 Emulsification Potassium Antibiotics Bacteria (microorganisms) Lactobacillus Lactobacillus fructivorans
spellingShingle	Interactions Lactobacillus fructivorans survival Preservatives Salad dressings Tween ® 20 Bacteriocin Different effects Emulsion structures Food matrixes Food system Interactions Lactobacillus fructivorans survival Microbial stability Model salad dressing Oil contents Oil levels Potassium sorbate Preservatives Salad dressings Storage time Synergistic action System composition Tween-20 Emulsification Potassium Antibiotics Bacteria (microorganisms) Lactobacillus Lactobacillus fructivorans Castro, M.P. Rojas, A.M. Campos, C.A. Gerschenson, L.N. Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
topic_facet	Interactions Lactobacillus fructivorans survival Preservatives Salad dressings Tween ® 20 Bacteriocin Different effects Emulsion structures Food matrixes Food system Interactions Lactobacillus fructivorans survival Microbial stability Model salad dressing Oil contents Oil levels Potassium sorbate Preservatives Salad dressings Storage time Synergistic action System composition Tween-20 Emulsification Potassium Antibiotics Bacteria (microorganisms) Lactobacillus Lactobacillus fructivorans
description	The effect of potassium sorbate (PS), nisin, Tween ® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated emulsions, but the addition of nisin was necessary to inactivate the bacterium throughout the storage time evaluated. The bacteriocin activity showed to be strongly dependent on system composition. Addition of PS alone did not influence L. fructivorans survival. But, when this preservative was added together with nisin to an emulsion containing 110 g/kg of oil, it exerted an antagonistic action on nisin effectiveness while for other levels of oil, a synergistic action was verified. The increase of oil level did not affect L. fructivorans survival in those emulsions without nisin. However, when the bacteriocin was present, it produced different effects which depended on system composition. Addition of tween did not affect L. fructivorans survival for emulsions free of additives or containing as preservative only PS. However, when nisin was present, the emulsifier effect was entirely dependant on oil content. Furthermore, the structure of the food matrix appeared as an additional factor which could influence either the growth of the microorganisms or the functionality of the preservatives. Tween addition turned the systems more fluid or solid, depending on the oil content of the systems considered. Results obtained highlight the importance of considering ingredient interactions when evaluating microbial stability of food systems. © 2009 Elsevier Ltd. All rights reserved.
format	JOUR
author	Castro, M.P. Rojas, A.M. Campos, C.A. Gerschenson, L.N.
author_facet	Castro, M.P. Rojas, A.M. Campos, C.A. Gerschenson, L.N.
author_sort	Castro, M.P.
title	Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
title_short	Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
title_full	Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
title_fullStr	Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
title_full_unstemmed	Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
title_sort	effect of preservatives, tween 20, oil content and emulsion structure on the survival of lactobacillus fructivorans in model salad dressings
url	http://hdl.handle.net/20.500.12110/paper_00236438_v42_n8_p1428_Castro
work_keys_str_mv	AT castromp effectofpreservativestween20oilcontentandemulsionstructureonthesurvivaloflactobacillusfructivoransinmodelsaladdressings AT rojasam effectofpreservativestween20oilcontentandemulsionstructureonthesurvivaloflactobacillusfructivoransinmodelsaladdressings AT camposca effectofpreservativestween20oilcontentandemulsionstructureonthesurvivaloflactobacillusfructivoransinmodelsaladdressings AT gerschensonln effectofpreservativestween20oilcontentandemulsionstructureonthesurvivaloflactobacillusfructivoransinmodelsaladdressings
_version_	1807320181441036288

Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

Ejemplares similares