Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes
- Autores
- Giannuzzi, Leda; Zaritzky, Noemí Elisabet
- Año de publicación
- 1993
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixture's) on microbial growth in potato homogenate was analyzed and compared to the sodium bisulfite action during storage at 4°C in low gaseous permeability films. These experiments allowed one to simulate the behavior of prepeeled potatoes but with a known amount of added preservative to evaluate additive or synergic effects. Total viable microorganisms, Enterobacteriaceae , Pseudomonas sp., Lactobacillus sp., molds, yeasts, Clostridium sulfite reducers, psychrotropic microorganisms, and aerobic and anaerobic viable spores were analyzed during storage time. Inhibition indexes produced by the tested preservatives were calculated for the different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action as well as mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm. A higher effect on Enterobacteriaceae was observed in comparison with other microorganisms. The apparent synergic effect of these acids when they were applied together was demonstrated to be actually an additive effect when concentrations of undissociated acid in the mixtures were considered instead of total concentration.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Química
Potato
Citric acid
Ascorbic acid
Microbial growth - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/137717
Ver los metadatos del registro completo
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Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled PotatoesGiannuzzi, LedaZaritzky, Noemí ElisabetQuímicaPotatoCitric acidAscorbic acidMicrobial growthThe effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixture's) on microbial growth in potato homogenate was analyzed and compared to the sodium bisulfite action during storage at 4°C in low gaseous permeability films. These experiments allowed one to simulate the behavior of prepeeled potatoes but with a known amount of added preservative to evaluate additive or synergic effects. Total viable microorganisms, Enterobacteriaceae , Pseudomonas sp., Lactobacillus sp., molds, yeasts, Clostridium sulfite reducers, psychrotropic microorganisms, and aerobic and anaerobic viable spores were analyzed during storage time. Inhibition indexes produced by the tested preservatives were calculated for the different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action as well as mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm. A higher effect on Enterobacteriaceae was observed in comparison with other microorganisms. The apparent synergic effect of these acids when they were applied together was demonstrated to be actually an additive effect when concentrations of undissociated acid in the mixtures were considered instead of total concentration.Centro de Investigación y Desarrollo en Criotecnología de Alimentos1993info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf801-807http://sedici.unlp.edu.ar/handle/10915/137717enginfo:eu-repo/semantics/altIdentifier/issn/1944-9097info:eu-repo/semantics/altIdentifier/issn/0362-028Xinfo:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028x-56.9.801info:eu-repo/semantics/altIdentifier/pmid/31113052info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:17Zoai:sedici.unlp.edu.ar:10915/137717Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:17.991SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
title |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
spellingShingle |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes Giannuzzi, Leda Química Potato Citric acid Ascorbic acid Microbial growth |
title_short |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
title_full |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
title_fullStr |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
title_full_unstemmed |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
title_sort |
Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes |
dc.creator.none.fl_str_mv |
Giannuzzi, Leda Zaritzky, Noemí Elisabet |
author |
Giannuzzi, Leda |
author_facet |
Giannuzzi, Leda Zaritzky, Noemí Elisabet |
author_role |
author |
author2 |
Zaritzky, Noemí Elisabet |
author2_role |
author |
dc.subject.none.fl_str_mv |
Química Potato Citric acid Ascorbic acid Microbial growth |
topic |
Química Potato Citric acid Ascorbic acid Microbial growth |
dc.description.none.fl_txt_mv |
The effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixture's) on microbial growth in potato homogenate was analyzed and compared to the sodium bisulfite action during storage at 4°C in low gaseous permeability films. These experiments allowed one to simulate the behavior of prepeeled potatoes but with a known amount of added preservative to evaluate additive or synergic effects. Total viable microorganisms, Enterobacteriaceae , Pseudomonas sp., Lactobacillus sp., molds, yeasts, Clostridium sulfite reducers, psychrotropic microorganisms, and aerobic and anaerobic viable spores were analyzed during storage time. Inhibition indexes produced by the tested preservatives were calculated for the different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action as well as mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm. A higher effect on Enterobacteriaceae was observed in comparison with other microorganisms. The apparent synergic effect of these acids when they were applied together was demonstrated to be actually an additive effect when concentrations of undissociated acid in the mixtures were considered instead of total concentration. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
description |
The effect of different concentrations of citric acid and ascorbic acid (applied individually or in mixture's) on microbial growth in potato homogenate was analyzed and compared to the sodium bisulfite action during storage at 4°C in low gaseous permeability films. These experiments allowed one to simulate the behavior of prepeeled potatoes but with a known amount of added preservative to evaluate additive or synergic effects. Total viable microorganisms, Enterobacteriaceae , Pseudomonas sp., Lactobacillus sp., molds, yeasts, Clostridium sulfite reducers, psychrotropic microorganisms, and aerobic and anaerobic viable spores were analyzed during storage time. Inhibition indexes produced by the tested preservatives were calculated for the different microorganisms. Sodium bisulfite solutions (100 ppm) had no inhibitory effect. Concentrations of 3,500 ppm citric acid and 10,000 ppm ascorbic acid showed antimicrobial action as well as mixtures of citric acid/ascorbic acid of the following compositions (in terms of total acids concentration): 2,700/2,000, 3,500/2,000, and 2,700/3,000 ppm. A higher effect on Enterobacteriaceae was observed in comparison with other microorganisms. The apparent synergic effect of these acids when they were applied together was demonstrated to be actually an additive effect when concentrations of undissociated acid in the mixtures were considered instead of total concentration. |
publishDate |
1993 |
dc.date.none.fl_str_mv |
1993 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo 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://sedici.unlp.edu.ar/handle/10915/137717 |
url |
http://sedici.unlp.edu.ar/handle/10915/137717 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/issn/1944-9097 info:eu-repo/semantics/altIdentifier/issn/0362-028X info:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028x-56.9.801 info:eu-repo/semantics/altIdentifier/pmid/31113052 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
dc.format.none.fl_str_mv |
application/pdf 801-807 |
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reponame:SEDICI (UNLP) instname:Universidad Nacional de La Plata instacron:UNLP |
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SEDICI (UNLP) |
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UNLP |
repository.name.fl_str_mv |
SEDICI (UNLP) - Universidad Nacional de La Plata |
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