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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/16622
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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 Técnicas2025-09-03T09:53:16Zoai: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:34982025-09-03 09:53:16.953CONICET 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 |
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1842269212910813184 |
score |
13.13397 |