Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings

Autores
Castro, Marcela Paola; Garro, Oscar Alfredo; Gerschenson, Lia Noemi; Campos, Carmen Adriana
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the interaction between potassium sorbate (KS), oil and Tween® 20 on the growth and inhibition of Z bailii in model salad dressings was studied. Z. bailii grew in emulsions containing 110 and 230 g/kg of oil and the addition of 0.5 g/kg of KS inhibited growth. When the oil content was raised to 460 g/kg, a steep death rate curve was observed and the effect of KS addition was hidden by the inhibitory action of the high oil level. Tween® 20 action depended on oil level: for emulsions containing 110 or 230 g/kg, a depression in the activity of KS was observed. This behavior was attributed to the decrease in the free form of the preservative due to the partition between surfactant micelles and the water. In contrast, when the oil content was 460 g/kg, KS activity was enhanced in spite of the decrease in the amount of its free form. These results highlight the importance of considering ingredient interactions when evaluating shelf‐life.
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Sorbato
Preservadores
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/47731
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressingsCastro, Marcela PaolaGarro, Oscar AlfredoGerschenson, Lia NoemiCampos, Carmen AdrianaSorbatoPreservadoreshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The effect of the interaction between potassium sorbate (KS), oil and Tween® 20 on the growth and inhibition of Z bailii in model salad dressings was studied. Z. bailii grew in emulsions containing 110 and 230 g/kg of oil and the addition of 0.5 g/kg of KS inhibited growth. When the oil content was raised to 460 g/kg, a steep death rate curve was observed and the effect of KS addition was hidden by the inhibitory action of the high oil level. Tween® 20 action depended on oil level: for emulsions containing 110 or 230 g/kg, a depression in the activity of KS was observed. This behavior was attributed to the decrease in the free form of the preservative due to the partition between surfactant micelles and the water. In contrast, when the oil content was 460 g/kg, KS activity was enhanced in spite of the decrease in the amount of its free form. These results highlight the importance of considering ingredient interactions when evaluating shelf‐life.Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; ArgentinaFil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaWiley Blackwell Publishing, Inc2003-04info: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/11336/47731Castro, Marcela Paola; Garro, Oscar Alfredo; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 23; 1; 4-2003; 47-590149-60851745-4565CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4565.2003.tb00351.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4565.2003.tb00351.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:26Zoai:ri.conicet.gov.ar:11336/47731instacron: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 09:44:26.313CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
title Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
spellingShingle Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
Castro, Marcela Paola
Sorbato
Preservadores
title_short Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
title_full Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
title_fullStr Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
title_full_unstemmed Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
title_sort Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings
dc.creator.none.fl_str_mv Castro, Marcela Paola
Garro, Oscar Alfredo
Gerschenson, Lia Noemi
Campos, Carmen Adriana
author Castro, Marcela Paola
author_facet Castro, Marcela Paola
Garro, Oscar Alfredo
Gerschenson, Lia Noemi
Campos, Carmen Adriana
author_role author
author2 Garro, Oscar Alfredo
Gerschenson, Lia Noemi
Campos, Carmen Adriana
author2_role author
author
author
dc.subject.none.fl_str_mv Sorbato
Preservadores
topic Sorbato
Preservadores
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of the interaction between potassium sorbate (KS), oil and Tween® 20 on the growth and inhibition of Z bailii in model salad dressings was studied. Z. bailii grew in emulsions containing 110 and 230 g/kg of oil and the addition of 0.5 g/kg of KS inhibited growth. When the oil content was raised to 460 g/kg, a steep death rate curve was observed and the effect of KS addition was hidden by the inhibitory action of the high oil level. Tween® 20 action depended on oil level: for emulsions containing 110 or 230 g/kg, a depression in the activity of KS was observed. This behavior was attributed to the decrease in the free form of the preservative due to the partition between surfactant micelles and the water. In contrast, when the oil content was 460 g/kg, KS activity was enhanced in spite of the decrease in the amount of its free form. These results highlight the importance of considering ingredient interactions when evaluating shelf‐life.
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Agroindustrias; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The effect of the interaction between potassium sorbate (KS), oil and Tween® 20 on the growth and inhibition of Z bailii in model salad dressings was studied. Z. bailii grew in emulsions containing 110 and 230 g/kg of oil and the addition of 0.5 g/kg of KS inhibited growth. When the oil content was raised to 460 g/kg, a steep death rate curve was observed and the effect of KS addition was hidden by the inhibitory action of the high oil level. Tween® 20 action depended on oil level: for emulsions containing 110 or 230 g/kg, a depression in the activity of KS was observed. This behavior was attributed to the decrease in the free form of the preservative due to the partition between surfactant micelles and the water. In contrast, when the oil content was 460 g/kg, KS activity was enhanced in spite of the decrease in the amount of its free form. These results highlight the importance of considering ingredient interactions when evaluating shelf‐life.
publishDate 2003
dc.date.none.fl_str_mv 2003-04
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/11336/47731
Castro, Marcela Paola; Garro, Oscar Alfredo; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 23; 1; 4-2003; 47-59
0149-6085
1745-4565
CONICET Digital
CONICET
url http://hdl.handle.net/11336/47731
identifier_str_mv Castro, Marcela Paola; Garro, Oscar Alfredo; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Interaction between potassium sorbate, oil and tween 20: Its effect on the growth and inhibition of Z bailii in model salad dressings; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 23; 1; 4-2003; 47-59
0149-6085
1745-4565
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4565.2003.tb00351.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4565.2003.tb00351.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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