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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/137717

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network_name_str SEDICI (UNLP)
spelling 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
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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