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

Autores
Castro, Marcela Paola; Rojas, Ana Maria Luisa; Campos, Carmen Adriana; Gerschenson, Lia Noemi
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Noreste; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
Materia
Interactions
Lactobacillus Fructivorans Survival
Preservatives
Salad Dressings
Tween® 20
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:11336/61273
Acceder
id CONICETDig_528c0178d744795672e7698df64244ae
oai_identifier_str oai:ri.conicet.gov.ar:11336/61273
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressingsCastro, Marcela PaolaRojas, Ana Maria LuisaCampos, Carmen AdrianaGerschenson, Lia NoemiInteractionsLactobacillus Fructivorans SurvivalPreservativesSalad DressingsTween® 20https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Noreste; ArgentinaFil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; ArgentinaFil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; ArgentinaElsevier Science2009-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/61273Castro, Marcela Paola; Rojas, Ana Maria Luisa; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings; Elsevier Science; LWT - Food Science and Technology; 42; 8; 10-2009; 1428-14340023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.02.021info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809000590info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-26T08:51:07Zoai:ri.conicet.gov.ar:11336/61273instacron: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:34982025-11-26 08:51:08.138CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
title Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
spellingShingle Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
Castro, Marcela Paola
Interactions
Lactobacillus Fructivorans Survival
Preservatives
Salad Dressings
Tween® 20
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
dc.creator.none.fl_str_mv Castro, Marcela Paola
Rojas, Ana Maria Luisa
Campos, Carmen Adriana
Gerschenson, Lia Noemi
author Castro, Marcela Paola
author_facet Castro, Marcela Paola
Rojas, Ana Maria Luisa
Campos, Carmen Adriana
Gerschenson, Lia Noemi
author_role author
author2 Rojas, Ana Maria Luisa
Campos, Carmen Adriana
Gerschenson, Lia Noemi
author2_role author
author
author
dc.subject.none.fl_str_mv Interactions
Lactobacillus Fructivorans Survival
Preservatives
Salad Dressings
Tween® 20
topic Interactions
Lactobacillus Fructivorans Survival
Preservatives
Salad Dressings
Tween® 20
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 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.
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Noreste; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
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.
publishDate 2009
dc.date.none.fl_str_mv 2009-10
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/11336/61273
Castro, Marcela Paola; Rojas, Ana Maria Luisa; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings; Elsevier Science; LWT - Food Science and Technology; 42; 8; 10-2009; 1428-1434
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/61273
identifier_str_mv Castro, Marcela Paola; Rojas, Ana Maria Luisa; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings; Elsevier Science; LWT - Food Science and Technology; 42; 8; 10-2009; 1428-1434
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.02.021
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809000590
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
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 13.011256

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