Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

Autores
Gliemmo, María Fernanda; Campos, Carmen Adriana; Gerschenson, Lia Noemi
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of solute type (glucose and polyols) and potassium sorbate (KS) on Zygosaccharomyces bailii thermal inactivation was evaluated in acidified aqueous model systems. Thermal inactivation curves obtained were fitted with Baranyi equation and parameters of this model were estimated and used to establish the effect of water activity (aw), solute added and KS on Z. Bailii survival. Results obtained showed that addition of KS (0.025%, w/w) in general promoted an increase in the rate of heat inactivation. The use of polyols to depress aw to 0.985 in the absence of KS produced no effect on rate of heat inactivation. On the contrary, the use of glucose (10%, w/w) enhanced it. This trend was also observed when aw was depressed to 0.971 by glucose or xylitol or glucose-polyols. Moreover, aw depression in systems containing KS produced different effects on thermal inactivation rate depending on system composition. A synergic effect on the rate of inactivation of Z. bailii was observed by the combined use of KS and sorbitol, xylitol or glucose to depress aW to 0.985– 0.988. This behavior might allow to decrease the severity of the thermal treatment with no detrimental effect on sterility.
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
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Sweet Solutes
Potassium Sorbate
Thermal Inactivation
Z. 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:11336/16622
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/16622
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systemsGliemmo, María FernandaCampos, Carmen AdrianaGerschenson, Lia NoemiSweet SolutesPotassium SorbateThermal InactivationZ. Bailiihttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of solute type (glucose and polyols) and potassium sorbate (KS) on Zygosaccharomyces bailii thermal inactivation was evaluated in acidified aqueous model systems. Thermal inactivation curves obtained were fitted with Baranyi equation and parameters of this model were estimated and used to establish the effect of water activity (aw), solute added and KS on Z. Bailii survival. Results obtained showed that addition of KS (0.025%, w/w) in general promoted an increase in the rate of heat inactivation. The use of polyols to depress aw to 0.985 in the absence of KS produced no effect on rate of heat inactivation. On the contrary, the use of glucose (10%, w/w) enhanced it. This trend was also observed when aw was depressed to 0.971 by glucose or xylitol or glucose-polyols. Moreover, aw depression in systems containing KS produced different effects on thermal inactivation rate depending on system composition. A synergic effect on the rate of inactivation of Z. bailii was observed by the combined use of KS and sorbitol, xylitol or glucose to depress aW to 0.985– 0.988. This behavior might allow to decrease the severity of the thermal treatment with no detrimental effect on sterility.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; 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; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2006-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16622Gliemmo, María Fernanda; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems; Elsevier; Food Research International; 39; 4; 5-2006; 480-4850963-9969enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2005.10.001info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996905002073info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:12Zoai:ri.conicet.gov.ar:11336/16622instacron: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:34982025-09-29 09:52:12.884CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
spellingShingle Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
Gliemmo, María Fernanda
Sweet Solutes
Potassium Sorbate
Thermal Inactivation
Z. Bailii
title_short Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_full Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_fullStr Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_full_unstemmed Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
title_sort Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems
dc.creator.none.fl_str_mv Gliemmo, María Fernanda
Campos, Carmen Adriana
Gerschenson, Lia Noemi
author Gliemmo, María Fernanda
author_facet Gliemmo, María Fernanda
Campos, Carmen Adriana
Gerschenson, Lia Noemi
author_role author
author2 Campos, Carmen Adriana
Gerschenson, Lia Noemi
author2_role author
author
dc.subject.none.fl_str_mv Sweet Solutes
Potassium Sorbate
Thermal Inactivation
Z. Bailii
topic Sweet Solutes
Potassium Sorbate
Thermal Inactivation
Z. 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 solute type (glucose and polyols) and potassium sorbate (KS) on Zygosaccharomyces bailii thermal inactivation was evaluated in acidified aqueous model systems. Thermal inactivation curves obtained were fitted with Baranyi equation and parameters of this model were estimated and used to establish the effect of water activity (aw), solute added and KS on Z. Bailii survival. Results obtained showed that addition of KS (0.025%, w/w) in general promoted an increase in the rate of heat inactivation. The use of polyols to depress aw to 0.985 in the absence of KS produced no effect on rate of heat inactivation. On the contrary, the use of glucose (10%, w/w) enhanced it. This trend was also observed when aw was depressed to 0.971 by glucose or xylitol or glucose-polyols. Moreover, aw depression in systems containing KS produced different effects on thermal inactivation rate depending on system composition. A synergic effect on the rate of inactivation of Z. bailii was observed by the combined use of KS and sorbitol, xylitol or glucose to depress aW to 0.985– 0.988. This behavior might allow to decrease the severity of the thermal treatment with no detrimental effect on sterility.
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
Fil: Gerschenson, Lia Noemi. 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 solute type (glucose and polyols) and potassium sorbate (KS) on Zygosaccharomyces bailii thermal inactivation was evaluated in acidified aqueous model systems. Thermal inactivation curves obtained were fitted with Baranyi equation and parameters of this model were estimated and used to establish the effect of water activity (aw), solute added and KS on Z. Bailii survival. Results obtained showed that addition of KS (0.025%, w/w) in general promoted an increase in the rate of heat inactivation. The use of polyols to depress aw to 0.985 in the absence of KS produced no effect on rate of heat inactivation. On the contrary, the use of glucose (10%, w/w) enhanced it. This trend was also observed when aw was depressed to 0.971 by glucose or xylitol or glucose-polyols. Moreover, aw depression in systems containing KS produced different effects on thermal inactivation rate depending on system composition. A synergic effect on the rate of inactivation of Z. bailii was observed by the combined use of KS and sorbitol, xylitol or glucose to depress aW to 0.985– 0.988. This behavior might allow to decrease the severity of the thermal treatment with no detrimental effect on sterility.
publishDate 2006
dc.date.none.fl_str_mv 2006-05
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/11336/16622
Gliemmo, María Fernanda; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems; Elsevier; Food Research International; 39; 4; 5-2006; 480-485
0963-9969
url http://hdl.handle.net/11336/16622
identifier_str_mv Gliemmo, María Fernanda; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems; Elsevier; Food Research International; 39; 4; 5-2006; 480-485
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.2005.10.001
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996905002073
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1844613601979006976
score 13.070432

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