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Mark L. Tamplin - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the effects of sodium chloride, Potassium Sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes
International Journal of Food Science & Technology, 2013Co-Authors: Elham Khanipour, Steve Flint, Owen J. Mccarthy, Matt Golding, Jon Palmer, Mark L. TamplinAbstract:The safe preservation of new generation foods (high moisture, low acidity and ambient shelf-stable foods) is microbiologically challenging. The growth of Clostridium botulinum in low acid foods is a hazard for consumers. The aim of this study was to evaluate the combined effect of salt (sodium chloride) (0-8 %w/v), Sorbate (Potassium Sorbate) (0-4.5 %w/v), nisin (0-500 ppm) and lysozyme (0-500 ppm) on the survival of Cl. sporogenes as a non-toxigenic surrogate of Cl. botulinum in terms of the probability of growth by using a central composite rotatable design (CCRD). An additional aim was to observe how the combination of preservatives could reduce the level of required salt to inhibit the growth of Cl. sporogenes . The results indicated that salt and Sorbate were the most effective factors in preventing the growth of Cl. sporogenes in high moisture (> 95%) and low acid conditions (pH 7). The probability of growth of Cl. sporogenes in broth was reduced by combinations of salt and Sorbate. As expected, a combination of salt and Sorbate was more effective than using either of them individually. Nisin and lysozyme had insignificant effects on the probability of growth of Cl. sporogenes ( p >0.05). Lysozyme individually and in combination with nisin had no inhibitory effect on Cl. sporogenes . In overall, the addition of Sorbate and lysozyme may allow the salt concentration to be reduced while preventing growth.
Marion Pereira Da Costa - One of the best experts on this subject based on the ideXlab platform.
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Detection of Sorbate Potassium in Brazilian commercial fermented milks
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2019Co-Authors: Raísa Dantas Xavier Ribeiro, Géssica Cordeiro De Araújo, Nathália Brizack Monteiro, Carlos Adam Conte-junior, Marion Pereira Da CostaAbstract:This study aimed to determine the sorbic acid and its salts presence in fermented milk marketed in Brazil, as well as to quantify it when the sample was positive. Twenty-six commercial samples were analyzed (n = 3), totaling 78 samples. The samples were divided into two groups: natural (5 samples) and with non-dairy ingredients (21 samples). A total of 61.53% were positive for the sorbic acid and its salts. In these, 3.85% were natural fermented milk, which is fraud, according to Codex Alimentarius and Brazilian legislation. In addition, all samples were outside the Brazilian legislation (0.3 g.kg-1) but not for Codex Alimentarius (1.0 g.kg-1). It can be concluded that the sorbic acid and its salts were detected in fermented milk both natural and with non-dairy ingredients
Elham Khanipour - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the effects of sodium chloride, Potassium Sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes
International Journal of Food Science & Technology, 2013Co-Authors: Elham Khanipour, Steve Flint, Owen J. Mccarthy, Matt Golding, Jon Palmer, Mark L. TamplinAbstract:The safe preservation of new generation foods (high moisture, low acidity and ambient shelf-stable foods) is microbiologically challenging. The growth of Clostridium botulinum in low acid foods is a hazard for consumers. The aim of this study was to evaluate the combined effect of salt (sodium chloride) (0-8 %w/v), Sorbate (Potassium Sorbate) (0-4.5 %w/v), nisin (0-500 ppm) and lysozyme (0-500 ppm) on the survival of Cl. sporogenes as a non-toxigenic surrogate of Cl. botulinum in terms of the probability of growth by using a central composite rotatable design (CCRD). An additional aim was to observe how the combination of preservatives could reduce the level of required salt to inhibit the growth of Cl. sporogenes . The results indicated that salt and Sorbate were the most effective factors in preventing the growth of Cl. sporogenes in high moisture (> 95%) and low acid conditions (pH 7). The probability of growth of Cl. sporogenes in broth was reduced by combinations of salt and Sorbate. As expected, a combination of salt and Sorbate was more effective than using either of them individually. Nisin and lysozyme had insignificant effects on the probability of growth of Cl. sporogenes ( p >0.05). Lysozyme individually and in combination with nisin had no inhibitory effect on Cl. sporogenes . In overall, the addition of Sorbate and lysozyme may allow the salt concentration to be reduced while preventing growth.
Raísa Dantas Xavier Ribeiro - One of the best experts on this subject based on the ideXlab platform.
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Detection of Sorbate Potassium in Brazilian commercial fermented milks
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2019Co-Authors: Raísa Dantas Xavier Ribeiro, Géssica Cordeiro De Araújo, Nathália Brizack Monteiro, Carlos Adam Conte-junior, Marion Pereira Da CostaAbstract:This study aimed to determine the sorbic acid and its salts presence in fermented milk marketed in Brazil, as well as to quantify it when the sample was positive. Twenty-six commercial samples were analyzed (n = 3), totaling 78 samples. The samples were divided into two groups: natural (5 samples) and with non-dairy ingredients (21 samples). A total of 61.53% were positive for the sorbic acid and its salts. In these, 3.85% were natural fermented milk, which is fraud, according to Codex Alimentarius and Brazilian legislation. In addition, all samples were outside the Brazilian legislation (0.3 g.kg-1) but not for Codex Alimentarius (1.0 g.kg-1). It can be concluded that the sorbic acid and its salts were detected in fermented milk both natural and with non-dairy ingredients
Maria Paula Junqueira C Goncalves - One of the best experts on this subject based on the ideXlab platform.
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active film incorporated with sorbic acid on pastry dough conservation
Food Control, 2007Co-Authors: Miriam Fontes Araujo Silveira, N F F Soares, Robson Maia Geraldine, Nelio Jose De Andrade, Diego Alvarenga Botrel, Maria Paula Junqueira C GoncalvesAbstract:Abstract Antimicrobial films, 25 and 70 μm-thick, incorporated with 0–6% of sorbic acid, were produced and layered with pastry dough without preservative to evaluate its antimicrobial action. Control pastry dough containing Sorbate Potassium was layered with low-density polyethylene films (LDPF). The sandwiches (films/pastry dough) were stored in LPDF bags at 8 ± 1 °C. The results of microbiological analyses obtained in the initial time for pastry dough with or without additive complied with the standards of the Brazilian current legislation. After 40 days of storage, the pastry dough layered with 70 μm-thick films, containing 3–6% of sorbic acid had significantly smaller microbial growth than, or equivalent to, the control pastry dough. Pastry dough with 25 μm-thick films, containing 6% sorbic acid, had the psychrotrophic count inferior to the control, and the aerobic mesophilic Staphylococcus spp. counts were 1 log cycle superior. The water activity and the moisture level showed no differences between the treatments throughout the storage time.