Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems

Autores
Hracek, V. M.; Gliemmo, María Fernanda; Campos, Carmen Adriana
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of steviosides on sorbate stability and on its antimicrobial action was studied in aqueous systems (pH 3.0). The use of steviosides decreased sorbate destruction in all the systems. Its effect on nonenzymatic browning (NEB) depended on the system composition. From the point of view of microbial stability, the steviosides promoted a slight increase in the minimum inhibitory concentration (MIC) of sorbates against Zygosaccharomyces bailii and Zygosaccharomyces rouxii. However, the main effect of steviosides was the protected action on sorbate destruction. This action was essential to ensure that the preservative residual level was higher than the MIC of the preservative to prevent the growth Z. bailii or Z. rouxii during storage. The results reported highlight that the use of steviosides in aqueous model systems resembling low-calorie sweet products can be useful to protect potassium sorbate (KS) from destruction and depending on the system composition also to decrease browning development.
Fil: Hracek, V. M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Steviosides
Sorbate Stability
Nonenzymatic Browning
Zygosaccharomyces Bailii
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16548
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systemsHracek, V. M.Gliemmo, María FernandaCampos, Carmen AdrianaSteviosidesSorbate StabilityNonenzymatic BrowningZygosaccharomyces Bailiihttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of steviosides on sorbate stability and on its antimicrobial action was studied in aqueous systems (pH 3.0). The use of steviosides decreased sorbate destruction in all the systems. Its effect on nonenzymatic browning (NEB) depended on the system composition. From the point of view of microbial stability, the steviosides promoted a slight increase in the minimum inhibitory concentration (MIC) of sorbates against Zygosaccharomyces bailii and Zygosaccharomyces rouxii. However, the main effect of steviosides was the protected action on sorbate destruction. This action was essential to ensure that the preservative residual level was higher than the MIC of the preservative to prevent the growth Z. bailii or Z. rouxii during storage. The results reported highlight that the use of steviosides in aqueous model systems resembling low-calorie sweet products can be useful to protect potassium sorbate (KS) from destruction and depending on the system composition also to decrease browning development.Fil: Hracek, V. M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16548Hracek, V. M.; Gliemmo, María Fernanda; Campos, Carmen Adriana; Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems; Elsevier Science; Food Research International; 43; 8; 10-2010; 2171-21750963-9969enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.07.031info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996910002619info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:54Zoai:ri.conicet.gov.ar:11336/16548instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:54.687CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
title Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
spellingShingle Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
Hracek, V. M.
Steviosides
Sorbate Stability
Nonenzymatic Browning
Zygosaccharomyces Bailii
title_short Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
title_full Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
title_fullStr Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
title_full_unstemmed Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
title_sort Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems
dc.creator.none.fl_str_mv Hracek, V. M.
Gliemmo, María Fernanda
Campos, Carmen Adriana
author Hracek, V. M.
author_facet Hracek, V. M.
Gliemmo, María Fernanda
Campos, Carmen Adriana
author_role author
author2 Gliemmo, María Fernanda
Campos, Carmen Adriana
author2_role author
author
dc.subject.none.fl_str_mv Steviosides
Sorbate Stability
Nonenzymatic Browning
Zygosaccharomyces Bailii
topic Steviosides
Sorbate Stability
Nonenzymatic Browning
Zygosaccharomyces Bailii
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of steviosides on sorbate stability and on its antimicrobial action was studied in aqueous systems (pH 3.0). The use of steviosides decreased sorbate destruction in all the systems. Its effect on nonenzymatic browning (NEB) depended on the system composition. From the point of view of microbial stability, the steviosides promoted a slight increase in the minimum inhibitory concentration (MIC) of sorbates against Zygosaccharomyces bailii and Zygosaccharomyces rouxii. However, the main effect of steviosides was the protected action on sorbate destruction. This action was essential to ensure that the preservative residual level was higher than the MIC of the preservative to prevent the growth Z. bailii or Z. rouxii during storage. The results reported highlight that the use of steviosides in aqueous model systems resembling low-calorie sweet products can be useful to protect potassium sorbate (KS) from destruction and depending on the system composition also to decrease browning development.
Fil: Hracek, V. M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effect of steviosides on sorbate stability and on its antimicrobial action was studied in aqueous systems (pH 3.0). The use of steviosides decreased sorbate destruction in all the systems. Its effect on nonenzymatic browning (NEB) depended on the system composition. From the point of view of microbial stability, the steviosides promoted a slight increase in the minimum inhibitory concentration (MIC) of sorbates against Zygosaccharomyces bailii and Zygosaccharomyces rouxii. However, the main effect of steviosides was the protected action on sorbate destruction. This action was essential to ensure that the preservative residual level was higher than the MIC of the preservative to prevent the growth Z. bailii or Z. rouxii during storage. The results reported highlight that the use of steviosides in aqueous model systems resembling low-calorie sweet products can be useful to protect potassium sorbate (KS) from destruction and depending on the system composition also to decrease browning development.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16548
Hracek, V. M.; Gliemmo, María Fernanda; Campos, Carmen Adriana; Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems; Elsevier Science; Food Research International; 43; 8; 10-2010; 2171-2175
0963-9969
url http://hdl.handle.net/11336/16548
identifier_str_mv Hracek, V. M.; Gliemmo, María Fernanda; Campos, Carmen Adriana; Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems; Elsevier Science; Food Research International; 43; 8; 10-2010; 2171-2175
0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.07.031
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996910002619
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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