Mostrar el registro sencillo del ítem
dc.contributor.author
Castro, Marcela Paola
dc.contributor.author
Rojas, Ana Maria Luisa
dc.contributor.author
Campos, Carmen Adriana
dc.contributor.author
Gerschenson, Lia Noemi
dc.date.available
2018-09-28T19:12:43Z
dc.date.issued
2009-10
dc.identifier.citation
Castro, Marcela Paola; Rojas, Ana Maria Luisa; Campos, Carmen Adriana; Gerschenson, Lia Noemi; Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings; Elsevier Science; LWT - Food Science and Technology; 42; 8; 10-2009; 1428-1434
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/61273
dc.description.abstract
The effect of potassium sorbate (PS), nisin, Tween® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated emulsions, but the addition of nisin was necessary to inactivate the bacterium throughout the storage time evaluated. The bacteriocin activity showed to be strongly dependent on system composition. Addition of PS alone did not influence L. fructivorans survival. But, when this preservative was added together with nisin to an emulsion containing 110 g/kg of oil, it exerted an antagonistic action on nisin effectiveness while for other levels of oil, a synergistic action was verified. The increase of oil level did not affect L. fructivorans survival in those emulsions without nisin. However, when the bacteriocin was present, it produced different effects which depended on system composition. Addition of tween did not affect L. fructivorans survival for emulsions free of additives or containing as preservative only PS. However, when nisin was present, the emulsifier effect was entirely dependant on oil content. Furthermore, the structure of the food matrix appeared as an additional factor which could influence either the growth of the microorganisms or the functionality of the preservatives. Tween addition turned the systems more fluid or solid, depending on the oil content of the systems considered. Results obtained highlight the importance of considering ingredient interactions when evaluating microbial stability of food systems.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Interactions
dc.subject
Lactobacillus Fructivorans Survival
dc.subject
Preservatives
dc.subject
Salad Dressings
dc.subject
Tween® 20
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-18T14:08:23Z
dc.journal.volume
42
dc.journal.number
8
dc.journal.pagination
1428-1434
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Castro, Marcela Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Noreste; Argentina
dc.description.fil
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
dc.description.fil
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
dc.description.fil
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2009.02.021
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809000590
Archivos asociados