Arabic gum, a new strategy for microbiological control in the dairy industry

Autores
Boiero, María Laura; Breser, L.; Gonzalez Estevez, Virginia; Bachetti, R.; Morgante, Carolina; Porporatto, C.; Montenegro, Mariana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The nutritional quality loss of food, usually is caused by microbial growth during different stages of production. Particularly in raw milk, the initial microbial content will affect the quality, shelf life and safety of processed milk and its derivatives. Traditionally, one of the strategies most used for reducing the risk of microbial contamination of raw milk, is storage under refrigeration immediately after to milking. However, this selectively favor the development of psychrotrophic microorganisms that can produce heat stable extracellular enzymes, causing alterations in the chemical composition and nutritional value of milk. In the last decade, the demand for minimally processed, easily prepared, and ready-to-eat fresh food products has grown globally, prompting the development of new methodologies as alternatives to thermal treatment. A growing trend is the addition of preservatives of natural sources, as a safe and healthy alternative to synthetics preservatives. The Arabic Gum (AG) is an edible biopolymer obtained as exudates of trees of Acacia, which is being widely used as a stabilizer, a thickener, and an emulsifier. However, to date, no antimicrobial activities studies have been conducted against psychrotrophics microorganisms. The aim of this work was to evaluate the effect of the addition of AG over the psychrotrophics bacterial growth, and viability. Several bacteria isolated from raw milk (Enterobacter spp.) were cultivated with different concentration of AG (0, 10, 20, 75, 100, 200, 400 M) during a period of 7 days at 4ºC and analyzed each 24 h. The bacterial growth in different conditions was evaluated by CFU counts, viability assays was performed using the LIVE/DEAD BacLight Bacterial Viability Kit (FACS), and metabolic activity was determined by colorimetric assay using tetrazolium salt (MTT). We observed that the addition of 200 and 400 M AG controlled proliferation of bacterial growth in more than a 50%, respect to the control condition and these effects were dose-dependent. In another hand, AG did not show significantly effect on the bacterial viability evaluated by the incorporation of propidium iodure. However using the tetrazolium salt as MTT we could determine that 75, 100, 200 and 400 M of AG were able to inhibit the metabolic activity of psychrotrophics bacterial growth significantly in all the assayed times. These data shown that AG had an important effect in the initial proliferation over psychrotrophic bacterial milk, which was maintained during analyzed times. Is important to hightlight that, for dairy factory the initial times are determinants to conserve the milk quality up to industrial processing, improving nutritional value in the final product. In base of these results, we can suggest that AG provides an additional beneficial effect to their usually technological use in food industry.
Fil: Boiero, María Laura. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.
Fil: Gonzalez Estevez, Virginia. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.
Fil: Bachetti, R. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.
Fil: Morgante, C. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.
Fil: Porporatto, C. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.
Fil: Montenegto, Mariana. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.
Peer Reviewed
Materia
arabic gum
microbiological control
dairy industries
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/2667

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network_name_str Repositorio Institucional Abierto (UTN)
spelling Arabic gum, a new strategy for microbiological control in the dairy industryBoiero, María LauraBreser, L.Gonzalez Estevez, VirginiaBachetti, R.Morgante, CarolinaPorporatto, C.Montenegro, Marianaarabic gummicrobiological controldairy industriesThe nutritional quality loss of food, usually is caused by microbial growth during different stages of production. Particularly in raw milk, the initial microbial content will affect the quality, shelf life and safety of processed milk and its derivatives. Traditionally, one of the strategies most used for reducing the risk of microbial contamination of raw milk, is storage under refrigeration immediately after to milking. However, this selectively favor the development of psychrotrophic microorganisms that can produce heat stable extracellular enzymes, causing alterations in the chemical composition and nutritional value of milk. In the last decade, the demand for minimally processed, easily prepared, and ready-to-eat fresh food products has grown globally, prompting the development of new methodologies as alternatives to thermal treatment. A growing trend is the addition of preservatives of natural sources, as a safe and healthy alternative to synthetics preservatives. The Arabic Gum (AG) is an edible biopolymer obtained as exudates of trees of Acacia, which is being widely used as a stabilizer, a thickener, and an emulsifier. However, to date, no antimicrobial activities studies have been conducted against psychrotrophics microorganisms. The aim of this work was to evaluate the effect of the addition of AG over the psychrotrophics bacterial growth, and viability. Several bacteria isolated from raw milk (Enterobacter spp.) were cultivated with different concentration of AG (0, 10, 20, 75, 100, 200, 400 M) during a period of 7 days at 4ºC and analyzed each 24 h. The bacterial growth in different conditions was evaluated by CFU counts, viability assays was performed using the LIVE/DEAD BacLight Bacterial Viability Kit (FACS), and metabolic activity was determined by colorimetric assay using tetrazolium salt (MTT). We observed that the addition of 200 and 400 M AG controlled proliferation of bacterial growth in more than a 50%, respect to the control condition and these effects were dose-dependent. In another hand, AG did not show significantly effect on the bacterial viability evaluated by the incorporation of propidium iodure. However using the tetrazolium salt as MTT we could determine that 75, 100, 200 and 400 M of AG were able to inhibit the metabolic activity of psychrotrophics bacterial growth significantly in all the assayed times. These data shown that AG had an important effect in the initial proliferation over psychrotrophic bacterial milk, which was maintained during analyzed times. Is important to hightlight that, for dairy factory the initial times are determinants to conserve the milk quality up to industrial processing, improving nutritional value in the final product. In base of these results, we can suggest that AG provides an additional beneficial effect to their usually technological use in food industry.Fil: Boiero, María Laura. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.Fil: Gonzalez Estevez, Virginia. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.Fil: Bachetti, R. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.Fil: Morgante, C. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.Fil: Porporatto, C. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.Fil: Montenegto, Mariana. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.Peer Reviewed2018-02-27T18:08:37Z2018-02-27T18:08:37Z2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfXI Congreso Argentino de Microbiología General - SAMIGE 2015http://hdl.handle.net/20.500.12272/2667enginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/CC BY-NC-SAAtribución-NoComercial-CompartirIgual 4.0 Internacionalreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2025-09-04T11:14:42Zoai:ria.utn.edu.ar:20.500.12272/2667instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2025-09-04 11:14:42.748Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Arabic gum, a new strategy for microbiological control in the dairy industry
title Arabic gum, a new strategy for microbiological control in the dairy industry
spellingShingle Arabic gum, a new strategy for microbiological control in the dairy industry
Boiero, María Laura
arabic gum
microbiological control
dairy industries
title_short Arabic gum, a new strategy for microbiological control in the dairy industry
title_full Arabic gum, a new strategy for microbiological control in the dairy industry
title_fullStr Arabic gum, a new strategy for microbiological control in the dairy industry
title_full_unstemmed Arabic gum, a new strategy for microbiological control in the dairy industry
title_sort Arabic gum, a new strategy for microbiological control in the dairy industry
dc.creator.none.fl_str_mv Boiero, María Laura
Breser, L.
Gonzalez Estevez, Virginia
Bachetti, R.
Morgante, Carolina
Porporatto, C.
Montenegro, Mariana
author Boiero, María Laura
author_facet Boiero, María Laura
Breser, L.
Gonzalez Estevez, Virginia
Bachetti, R.
Morgante, Carolina
Porporatto, C.
Montenegro, Mariana
author_role author
author2 Breser, L.
Gonzalez Estevez, Virginia
Bachetti, R.
Morgante, Carolina
Porporatto, C.
Montenegro, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv arabic gum
microbiological control
dairy industries
topic arabic gum
microbiological control
dairy industries
dc.description.none.fl_txt_mv The nutritional quality loss of food, usually is caused by microbial growth during different stages of production. Particularly in raw milk, the initial microbial content will affect the quality, shelf life and safety of processed milk and its derivatives. Traditionally, one of the strategies most used for reducing the risk of microbial contamination of raw milk, is storage under refrigeration immediately after to milking. However, this selectively favor the development of psychrotrophic microorganisms that can produce heat stable extracellular enzymes, causing alterations in the chemical composition and nutritional value of milk. In the last decade, the demand for minimally processed, easily prepared, and ready-to-eat fresh food products has grown globally, prompting the development of new methodologies as alternatives to thermal treatment. A growing trend is the addition of preservatives of natural sources, as a safe and healthy alternative to synthetics preservatives. The Arabic Gum (AG) is an edible biopolymer obtained as exudates of trees of Acacia, which is being widely used as a stabilizer, a thickener, and an emulsifier. However, to date, no antimicrobial activities studies have been conducted against psychrotrophics microorganisms. The aim of this work was to evaluate the effect of the addition of AG over the psychrotrophics bacterial growth, and viability. Several bacteria isolated from raw milk (Enterobacter spp.) were cultivated with different concentration of AG (0, 10, 20, 75, 100, 200, 400 M) during a period of 7 days at 4ºC and analyzed each 24 h. The bacterial growth in different conditions was evaluated by CFU counts, viability assays was performed using the LIVE/DEAD BacLight Bacterial Viability Kit (FACS), and metabolic activity was determined by colorimetric assay using tetrazolium salt (MTT). We observed that the addition of 200 and 400 M AG controlled proliferation of bacterial growth in more than a 50%, respect to the control condition and these effects were dose-dependent. In another hand, AG did not show significantly effect on the bacterial viability evaluated by the incorporation of propidium iodure. However using the tetrazolium salt as MTT we could determine that 75, 100, 200 and 400 M of AG were able to inhibit the metabolic activity of psychrotrophics bacterial growth significantly in all the assayed times. These data shown that AG had an important effect in the initial proliferation over psychrotrophic bacterial milk, which was maintained during analyzed times. Is important to hightlight that, for dairy factory the initial times are determinants to conserve the milk quality up to industrial processing, improving nutritional value in the final product. In base of these results, we can suggest that AG provides an additional beneficial effect to their usually technological use in food industry.
Fil: Boiero, María Laura. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.
Fil: Gonzalez Estevez, Virginia. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.
Fil: Bachetti, R. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.
Fil: Morgante, C. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.
Fil: Porporatto, C. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina.
Fil: Montenegto, Mariana. Universidad Tecnológica Nacional. Facultad Regional Villa María. Departamento de Ingeniería Química; Argentina.
Peer Reviewed
description The nutritional quality loss of food, usually is caused by microbial growth during different stages of production. Particularly in raw milk, the initial microbial content will affect the quality, shelf life and safety of processed milk and its derivatives. Traditionally, one of the strategies most used for reducing the risk of microbial contamination of raw milk, is storage under refrigeration immediately after to milking. However, this selectively favor the development of psychrotrophic microorganisms that can produce heat stable extracellular enzymes, causing alterations in the chemical composition and nutritional value of milk. In the last decade, the demand for minimally processed, easily prepared, and ready-to-eat fresh food products has grown globally, prompting the development of new methodologies as alternatives to thermal treatment. A growing trend is the addition of preservatives of natural sources, as a safe and healthy alternative to synthetics preservatives. The Arabic Gum (AG) is an edible biopolymer obtained as exudates of trees of Acacia, which is being widely used as a stabilizer, a thickener, and an emulsifier. However, to date, no antimicrobial activities studies have been conducted against psychrotrophics microorganisms. The aim of this work was to evaluate the effect of the addition of AG over the psychrotrophics bacterial growth, and viability. Several bacteria isolated from raw milk (Enterobacter spp.) were cultivated with different concentration of AG (0, 10, 20, 75, 100, 200, 400 M) during a period of 7 days at 4ºC and analyzed each 24 h. The bacterial growth in different conditions was evaluated by CFU counts, viability assays was performed using the LIVE/DEAD BacLight Bacterial Viability Kit (FACS), and metabolic activity was determined by colorimetric assay using tetrazolium salt (MTT). We observed that the addition of 200 and 400 M AG controlled proliferation of bacterial growth in more than a 50%, respect to the control condition and these effects were dose-dependent. In another hand, AG did not show significantly effect on the bacterial viability evaluated by the incorporation of propidium iodure. However using the tetrazolium salt as MTT we could determine that 75, 100, 200 and 400 M of AG were able to inhibit the metabolic activity of psychrotrophics bacterial growth significantly in all the assayed times. These data shown that AG had an important effect in the initial proliferation over psychrotrophic bacterial milk, which was maintained during analyzed times. Is important to hightlight that, for dairy factory the initial times are determinants to conserve the milk quality up to industrial processing, improving nutritional value in the final product. In base of these results, we can suggest that AG provides an additional beneficial effect to their usually technological use in food industry.
publishDate 2015
dc.date.none.fl_str_mv 2015
2018-02-27T18:08:37Z
2018-02-27T18:08:37Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv XI Congreso Argentino de Microbiología General - SAMIGE 2015
http://hdl.handle.net/20.500.12272/2667
identifier_str_mv XI Congreso Argentino de Microbiología General - SAMIGE 2015
url http://hdl.handle.net/20.500.12272/2667
dc.language.none.fl_str_mv eng
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