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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Autores principales: Castro, M., Garro, O., Campos, C.A., Gerschenson, L.N.
Formato: JOUR
Materias:
salad dressings
sorbate
stability
Z. bailii
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10820132_v8_n1_p33_Castro
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_10820132_v8_n1_p33_Castro
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spelling todo:paper_10820132_v8_n1_p33_Castro2023-10-03T16:03:58Z Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings Castro, M. Garro, O. Campos, C.A. Gerschenson, L.N. salad dressings sorbate stability Z. bailii 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. © 2002, SAGE Publications. All rights reserved. Fil:Castro, 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_10820132_v8_n1_p33_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 salad dressings
sorbate
stability
Z. bailii
spellingShingle salad dressings
sorbate
stability
Z. bailii
Castro, M.
Garro, O.
Campos, C.A.
Gerschenson, L.N.
Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
topic_facet salad dressings
sorbate
stability
Z. bailii
description 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. © 2002, SAGE Publications. All rights reserved.
format JOUR
author Castro, M.
Garro, O.
Campos, C.A.
Gerschenson, L.N.
author_facet Castro, M.
Garro, O.
Campos, C.A.
Gerschenson, L.N.
author_sort Castro, M.
title Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
title_short Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
title_full Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
title_fullStr Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
title_full_unstemmed Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
title_sort interactions between additives: its effect on sorbate stability and z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings
url http://hdl.handle.net/20.500.12110/paper_10820132_v8_n1_p33_Castro
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AT garroo interactionsbetweenadditivesitseffectonsorbatestabilityandzbailiiminimuminhibitoryconcentrationinmodelaqueoussystemsresemblingsaladdressings
AT camposca interactionsbetweenadditivesitseffectonsorbatestabilityandzbailiiminimuminhibitoryconcentrationinmodelaqueoussystemsresemblingsaladdressings
AT gerschensonln interactionsbetweenadditivesitseffectonsorbatestabilityandzbailiiminimuminhibitoryconcentrationinmodelaqueoussystemsresemblingsaladdressings
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