Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes

1993 ◽  
Vol 56 (9) ◽  
pp. 801-807 ◽  
Author(s):  
L. GIANNUZZI ◽  
N. E. ZARITZKY
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Microbial Growth ◽  
Total Concentration ◽  
Inhibitory Effect ◽  
Model System ◽  
Sodium Bisulfite ◽  
Chemical Preservatives ◽  
Aerobic And Anaerobic

The effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixture's) on microbial growth in potato homogenate was analyzed and compared to the sodium bisulfite action during storage at 4°C in low gaseous permeability films. These experiments allowed one to simulate the behavior of prepeeled potatoes but with a known amount of added preservative to evaluate additive or synergic effects. Total viable microorganisms, Enterobacteriaceae, Pseudomonas sp., Lactobacillus sp., molds, yeasts, Clostridium sulfite reducers, psychrotropic microorganisms, and aerobic and anaerobic viable spores were analyzed during storage time. Inhibition indexes produced by the tested preservatives were calculated for the different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action as well as mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm. A higher effect on Enterobacteriaceae was observed in comparison with other microorganisms. The apparent synergic effect of these acids when they were applied together was demonstrated to be actually an additive effect when concentrations of undissociated acid in the mixtures were considered instead of total concentration.

scholarly journals Enhancing or Inhibitory Effect of Fruit or Vegetable Bioactive Compound on Aspergillus niger and A. oryzae

2021 ◽  
Vol 8 (1) ◽  
pp. 12
Author(s):  
Gülru Bulkan ◽  
Sitaresmi Sitaresmi ◽  
Gerarda Tania Yudhanti ◽  
Ria Millati ◽  
Rachma Wikandari ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Aspergillus Niger ◽  
Bioactive Compounds ◽  
Ellagic Acid ◽  
Microbial Growth ◽  
Biomass Yield ◽  
Antimicrobial Effect ◽  
Bioactive Compound ◽  
Inhibitory Effect ◽  
Processing Wastes

Fruit and vegetable processing wastes are global challenges but also suitable sources with a variety of nutrients for different fermentative products using bacteria, yeast or fungi. The interaction of microorganisms with bioactive compounds in fruit waste can have inhibitory or enhancing effect on microbial growth. In this study, the antimicrobial effect of 10 bioactive compounds, including octanol, ellagic acid, (−)-epicatechin, quercetin, betanin, ascorbic acid, limonene, hexanal, car-3-ene, and myrcene in the range of 0–240 mg/L on filamentous fungi Aspergillus oryzae and Aspergillus niger were investigated. These fungi were both found to be resistant to all compounds except octanol, which can be used as a natural antifungal agent, specifically against A. oryzae and A. niger contamination. On the contrary, polyphenols (quercetin and ellagic acid), ascorbic acid, and hexanal enhanced A. niger biomass yield 28%, 7.8%, 16%, and 6%, respectively. Furthermore, 240 mg/L car-3-ene was found to increase A. oryzae biomass yield 8%, while a 9% decrease was observed at lower concentration, 24 mg/L. Similarly, up to 17% decrease of biomass yield was observed from betanin and myrcene. The resistant nature of the fungi against FPW bioactive compounds shows the potential of these fungi for further application in waste valorization.

scholarly journals Variasi Antioksidan dalam Pembuatan Protected Active Dried Yeast

2021 ◽  
Vol 19 (1) ◽  
pp. 1
Author(s):  
Ronny Purwadi ◽  
Vita Wonoputri ◽  
Febri Ulfa Fitriana ◽  
Najwa Shufia Choliq
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Death Rate ◽  
Water Solubility ◽  
Ascorbyl Palmitate ◽  
Inhibitory Effect ◽  
Co2 Production ◽  
Synthetic Antioxidants ◽  
Rate Test

Abstrak. Penggunaan antioksidan pada pembuatan protected active dried yeast (PADY) dapat memperpanjang umur simpan ragi kering. Antioksidan yang sering digunakan adalah antioksidan sintesis BHA dan BHT yang diduga bersifat karsinogenik. Penelitian ini bertujuan untuk mencari alternatif antioksidan yang lebih aman. Lima antioksidan yaitu asam sitrat, asam askorbat, tokoferol, natrium eritrobat, dan askorbil palmitat pada rentang konsentrasi 0,025-0,5% diuji pada suspensi ragiuntuk mempelajari efek inhibisi dari antioksidan tersebut. Uji laju produksi CO2 menunjukkan sifat noninhibisi dari asam askorbat, natrium eritorbat, asam sitrat, dan tokoferol, sedangkan sifat inhibisi askorbil palmitat dan BHT perlu diteliti lebih lanjut. Formulasi antioksidan terpilih untuk produksi PADY adalah asam sitrat 0,5%, asam askorbat 0,5%, dan tokoferol 0,5%. Pengeringan ragi dengan spray dryer menghasilkan PADY dengan kadar air sesuai standar. PADY dengan sifat fisik terbaik adalah variasi asam sitrat 0,5% dan asam askorbat 0,5% karena kelarutan dalam air yang baik serta granula yang lebih halus. Stabilitas vitalitas PADY diukur selama 45-50 hari, dan didapatkan PADY dengan antioksidan asam askorbat 0,5% memiliki konstanta laju kematian terendah, yaitu 0,0492/hari, setara dengan umur simpan 20 hari. Dengan demikian, formulasi antioksidan asam askorbat 0,5% berpotensi untuk dikembangkan pada produksi PADY. Kata kunci: antioksidan, ragi kering, stabilitas, vitalitas. Abstract. Variation of Antioxidant in Production of Protected Active Dried Yeast. The use of antioxidants in production of protected active dried yeast (PADY) can increase dried yeast’s shelf life. Usually, the antioxidants used are synthetic antioxidants such as BHA and BHT, which are known to be carcinogenic. Therefore, the aim of this research is to study antioxidant alternative that is safer. Five antioxidants, i.e. citric acid, ascorbic acid, tocopherol, sodium erythorbate, and ascorbyl palmitate in concentration range of 0.025-0.5% were tested on yeast suspension to study its inhibitory effect. CO2 production rate test showed noninhibitory characteristic of ascorbic acid, sodium erythorbate, citric acid, and tocopherol, whereas ascorbyl palmitate and BHT showed inhibitory characteristic. Formulations of antioxidants selected are 0.5% citric acid, 0.5% ascorbic acid, and 0.5% tocopherol. Spray drying of yeast resulted in PADY with moisture content within standard. PADYs with the best physical properties are 0.5% citric acid and 0.5% ascorbic acid variation due to good water solubility and finer granules. Vitality stability of PADY was measured for 45-50 days. PADY with 0.5% ascorbic acid had the lowest death rate constant, i.e. 0.0492/day, which is equivalent to 20-days shelf life. Thus, ascorbic acid antioxidant formulation of 0.5% can be developed in the production of PADY. Keywords: antioxidant, dried yeast, stability, vitality.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

Predictive Model of Listeria Monocytogenes’ Growth Rate Under Different Temperatures and Acids

2006 ◽  
Vol 12 (1) ◽  
pp. 47-56 ◽  
Author(s):  
E. Carrasco ◽  
R. García-Gimeno ◽  
R. Seselovsky ◽  
A. Valero ◽  
F. Pérez ◽  
...  
Keyword(s):  
Growth Rate ◽  
Ascorbic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Food Industry ◽  
Inhibitory Effect ◽  
Surface Model ◽  
Physical Factors ◽  
Bias Factor ◽  
Different Temperatures

A response surface model of Listeria monocytogenes’ growth rate was built in this study under different temperatures (10 °C, 15 °C, 20 °C, 25 °C and 30 °C) and acid concentrations: citric acid (0–0.4%) and ascorbic acid (0–0.4%); two ingredients which are often used in the food industry as preservatives. Mathematical validation was performed with additional samples at different conditions within the range of the model, obtaining acceptable values of root mean square error (0.0466), standard error of prediction (18.84%), bias factor (1.05) and accuracy factor (1.16). The inhibitory effect on growth was more effective with citric acid than ascorbic acid, possibly due to the major dissociation of citric acid occurring inside microbial cells. The different conditions considered in the model will potentially allow L. monocytogenes’ response to be predicted in foods having a similar composition to the chemical and physical factors set out in this paper.

scholarly journals A review on stability improvement of sugarcane juice by using natural preservatives

2021 ◽  
Vol 8 (2) ◽  
pp. 62-65
Author(s):  
Vitthal Chopade ◽  
Kamlesh Mankuskar
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Sugarcane Juice ◽  
Ginger Extract ◽  
Liquid Extract ◽  
Therapeutic Value ◽  
Chemical Preservatives ◽  
Simple Sugar ◽  
Natural Preservatives

Sugarcane juice is liquid extract as a drinking beverage in India, possesses therapeutic value. Stability or shelf life is very less due to spoilage or degradation of sugarcane juice because of presence of simple sugar in sugarcane juice. Microorganisms like bacteria prone to degradation of sugarcane juice. Which convert sucrose into dextran as deteriorating agent. Shelf life or stability can be improved by using natural preservatives also chemical preservatives; having a therapeutic value. In this article improvement of stability of sugarcane juice by using natural preservatives such as lemon extract, ginger extract, also may be moringa extract over the chemical preservatives. Citric acid in lemon extract acts as antimicrobial agent while ascorbic acid in ginger extract both improves stability of sugarcane juice. Stabilization of sugarcane juice improved by using naturally obtained preservatives up to several days with good quality.

scholarly journals Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joyce Ndunge Musyoka ◽  
George Ooko Abong' ◽  
Daniel Mahuga Mbogo ◽  
Richard Fuchs ◽  
Jan Low ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Sodium Benzoate ◽  
Microbial Growth ◽  
Challenge Test ◽  
Potassium Sorbate ◽  
Food Ingredient ◽  
Chemical Preservatives ◽  
Yeasts And Molds ◽  
Orange Fleshed Sweet Potato

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.

scholarly journals Lime potentials as biopreservative as alternative to chemical preservatives in pineapple, orange and watermelon juice blend

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1878-1884
Author(s):  
A.F. Olaniran ◽  
R.O. Afolabi ◽  
H.E. Abu ◽  
A. Owolabi ◽  
Y.M. Iranloye ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Economic Value ◽  
Fungal Growth ◽  
Antimicrobial Effect ◽  
Bacterial Count ◽  
Steady Increase ◽  
Lime Juice ◽  
Bacteria Growth ◽  
Chemical Preservatives

The major challenge influencing fruits economic value is the relatively short shelf-life. This study preserved fruit juice blend from pineapple, watermelon and orange using lime juice as biopreservative comparing its effectiveness with ascorbic acid and citric acid as chemical preservatives during storage at ambient temperature (27±2oC) for five weeks. The acceptability of the juice by consumer, biochemical changes and microbial load was also evaluated on a weekly basis. From the results, all the samples were acceptable on a 9-point hedonic scale (8.70-8.90) with 1% lime biopreserved juice blend was the most preferred. This shows that that lime effectively controlled the rate at which increase pH and decrease of TTA occurred during storage by double-fold when compared with ascorbic and citric acid used in the study. A minimal decrease in pH of 0.75% was documented during the five weeks of study. The specific gravity of the juice was relatively table during storage except for the unpreserved juice. Lime addition at 2 and 4% effectively suppressed fungal growth in the juice for five weeks of storage. Lime juice added as biopreservative at 4% showed the best bacteriostatic and fungistatic performance while the consistent increase in the bacteria growth from 60×102 - 11×1010 CFU/mL was recorded in unpreserved at ambient temperatures during storage. Ascorbic acid and citric acid as preservative effectively inhibited microbial growth of bacterial and fungal for 2 weeks, followed by a steady increase from 16×101 - 17×103 , 20×102 - 62×102 and 20×102 - 36×104 ; 21×102 - 48×102 CFU/mL respectively. Low Bacterial count was recorded in juice preserved with 1% lime (70×101 CFU/mL), 2% lime preserved (41×102 CFU/mL) and 4% lime (13×101 CFU/mL) at week 4 and week 5 respectively. The study established that lime is a good biopreservative with antimicrobial effect can serve as a replacement for chemical preservatives.

Inhibitory Effect of Ascorbic Acid 2-O-.ALPHA.-Glucoside on the Pigmentation of Skin by Exposure to Ultraviolet Light.

1996 ◽  
Vol 58 (3) ◽  
pp. 439-443 ◽  
Author(s):  
Eriko MIYAI ◽  
Itaru YAMAMOTO ◽  
Jun-ichi AKIYAMA ◽  
Mitsuhiro YANAGIDA
Keyword(s):  
Ascorbic Acid ◽  
Ultraviolet Light ◽  
Inhibitory Effect

Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage

2004 ◽  
Vol 9 (2) ◽  
pp. 121-125 ◽  
Author(s):  
Hyoung-Jun Youm ◽  
Jae-Won Jang ◽  
Kyu-Ri Kim ◽  
Hyo--Jjung Kim ◽  
Eun-Hee Jeon ◽  
...  
Keyword(s):  
Citric Acid ◽  
Chemical Treatment ◽  
Microbial Growth ◽  
Ozonated Water

scholarly journals Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 968
Author(s):  
David A. Vargas ◽  
Markus F. Miller ◽  
Dale R. Woerner ◽  
Alejandro Echeverry
Keyword(s):  
Storage Time ◽  
Microbial Growth ◽  
Storage Conditions ◽  
Indicator Bacteria ◽  
Aerobic Bacteria ◽  
Growth Study ◽  
Treatment Interventions ◽  
Pork Industry ◽  
Bacterial Enumeration ◽  
The Impact

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.

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