Ppm Potassium Sorbate Research Articles

COMPARISON OF ANTIFUNGAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI WITH POTASSIUM SORBATE IN THE IRANIAN UF-FETA CHEESE

This study was aimed to compare antifungal properties of two lactobacilli strains with potassium sorbate in cheese. In this regard, the effect of 10-fold cell-free extract of Lactobacillus rhamnosus РТСС 1637 and Lactobacillus reuteri РТСС 1655 was studied on the growth of mold and yeast in the Iranian UF-Feta Cheese during a 60-day ripening period at 4 ℃. Additionally, the antifungal effect of potassium sorbate (300 and 500 ppm) and mixture of potassium sorbate and cell-free extract of tested bacteria were evaluated. The results showed that yeast and mold growth was occurred in both control and treated chesses, however, after 30 days storage, mold and yeast count was significantly lower in the cell free supernatant-treated UF-Feta cheese in comparison to the control cheese. Addition of potassium sorbate, as expected, significantly reduced mold and yeast growth in UF-Feta cheese during ripening period than control. On the other hand the result showed that mixture of probiotic extract and potassium sorbate had more efficiency in mold and yeast growth reduction than when the sorbate potassium was used alone. The highest fungal growth inhibition was achieved by application of 2 mL cell-free extract of L. reuteri CCTP 1655 along with 500 ppm potassium sorbate. Generally, it could be concluded that cell-free supernatant of tested bacteria has potential for use as bio preservatives in cheese and although studied probiotic extracts are not as effective as sorbate potassium in preventing fungi and yeast growth, they can be useful in reduction of yeast and mold growth.

COMPARISON OF ANTIFUNGAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI WITH POTASSIUM SORBATE IN THE IRANIAN UF-FETA CHEESE

This study was aimed to compare antifungal properties of two lactobacilli strains with potassium sorbate in cheese. In this regard, the effect of 10-fold cell-free extract of Lactobacillus rhamnosus РТСС 1637 and Lactobacillus reuteri РТСС 1655 was studied on the growth of mold and yeast in the Iranian UF-Feta Cheese during a 60-day ripening period at 4 ℃. Additionally, the antifungal effect of potassium sorbate (300 and 500 ppm) and mixture of potassium sorbate and cell-free extract of tested bacteria were evaluated. The results showed that yeast and mold growth was occurred in both control and treated chesses, however, after 30 days storage, mold and yeast count was significantly lower in the cell free supernatant-treated UF-Feta cheese in comparison to the control cheese. Addition of potassium sorbate, as expected, significantly reduced mold and yeast growth in UF-Feta cheese during ripening period than control. On the other hand the result showed that mixture of probiotic extract and potassium sorbate had more efficiency in mold and yeast growth reduction than when the sorbate potassium was used alone. The highest fungal growth inhibition was achieved by application of 2 mL cell-free extract of L. reuteri CCTP 1655 along with 500 ppm potassium sorbate. Generally, it could be concluded that cell-free supernatant of tested bacteria has potential for use as bio preservatives in cheese and although studied probiotic extracts are not as effective as sorbate potassium in preventing fungi and yeast growth, they can be useful in reduction of yeast and mold growth.

Moisture sorption isotherm and changes in physico-mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry.

Waste flour from the noodle industry was used to produce films, which were plasticized with 40% w/w glycerol:sorbitol at 2:1, 3:1, and 4:1 w/w and formulated with 200 ppm potassium sorbate. Henderson's equation was found to be the best estimator for moisture sorption isotherm of the films stored at 5, 25, and 45°C, and then, equilibrated at 0.11, 0.23, 0.32, 0.43, 0.58, 0.64, 0.76, 0.84, and 0.93 water activity. Developed flour films (plasticized with 2:1 w/w glycerol:sorbitol/formulated with 20% w/w potassium sorbate), with the best mechanical properties (tensile strength of 1.05 MPa; elongation at break of 73.01%), were used to cover fresh strawberries on a polystyrene foam tray. It was found that higher average phenolic contents, antioxidant activity, and firmness were found in strawberries wrapped in plasticized/formulated films, when compared against both films without potassium sorbate and without film (control). Furthermore, a lower average total microorganism count was found for fresh strawberries wrapped in the plasticized/formulated films, when compared with films without potassium sorbate.

Effect of Potassium Sorbate on Shelf Life of Khoa Jalebi at 30oC

Khoa jalebi, a traditional sweet product popular in central regions of India, has a shelf life of about one week at ambient temperatures. In this study, the effect of potassium sorbate on the shelf life of khoa jalebi was investigated. Two levels viz. 500 and 1000 ppm of the preservative with a high barrier packaging material viz. metalized aluminium pouch were tried. Sensory changes during storage at 30oC along with changes in glycolysis, lipolysis and proteolysis were monitored. There was no significant effect of the preservative on the changes in colour and appearance, body and texture and moisture content of the jalebi during storage, but the changes in flavour score, pH, FFA and tyrosine values were significantly retarded by the addition of potassium sorbate. It was concluded that shelf life of khoa jalebi packed in metalized aluminium pouch could be enhanced up to 15 days using 500 ppm potassium sorbate and to 25 days by using 1000 ppm potassium sorbate, whereas the jalebi without preservative kept well for 10 days

Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid

Current FDA regulations require that juice processors achieve a 5 log CFU/ml reduction of a target pathogen prior to distributing products. Whereas thermal pasteurization reduces the sensory characteristics of juice, pulsed electric field (PEF) treatments can be conducted at lower temperatures and may preserve sensory characteristics.Escherichia coli O157:H7 (ATCC 43895) and a non-pathogenic E. coli (ATCC 35218), respectively, were inoculated into single-strength strawberry juice with or without 750 ppm sodium benzoate (SB), 350 ppm potassium sorbate (PS), and 2.7% citric acid (CA). Juice was treated at outlet temperatures of 45, 50 and 55 °C at a field strength of 18.6 kV/cm for 150 μs with a laboratory-scale PEF unit. Inactivation of surrogate E. coli at 45, 50, and 55 °C were 2.86, 3.12, and 3.79 log CFU/ml, respectively, in plain juice (pH 3.4), and 2.75, 3.52, and 5.11 with the addition of benzoic and sorbic acids (pH 3.5). Inactivation of E. coli O157:H7 under the same conditions were 3.09, 4.08, and 4.71 log CFU/ml, respectively, and 2.27, 3.29, and 5.40 with antimicrobials. E. coli O157:H7 in juice with antimicrobials and 2.7% CA (pH 2.7) treated with PEF was reduced by 2.60, 4.32 and 6.95 log CFU/ml at 45, 50 and 55 °C while the surrogate E. coli decreased by 3.54, 5.69, and 7.13 log under the same conditions. When juice (pH 2.7) was held for 6 h without PEF treatment, higher numbers of E. coli 35218 (7.17 log CFU/ml) were inactivated than of acid-resistant E. coli O157:H7 (3.89 log). Slightly greater PEF inactivation of E. coli O157:H7 than of the surrogate bacterium indicates that E. coli ATCC 35218 provides a margin of safety when used as a surrogate for O157:H7 in plain strawberry juice or in juice + SB + PS at 45–50 °C, or with SB + PS and CA at 55 °C.

Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C)

Abstract The feasibility of using d -glucose to extend the shelf life of fresh mutton at 25 ± 2 °C was investigated. Aqueous solutions of 5% d -glucose (w/v) containing 1000 ppm potassium sorbate, when applied on acidulant-treated mutton, are able to inhibit spoilage by delaying proteolytic activity, as seen by significantly lower (P

Growth Response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine Milk Jam

Milk jam ( dulce de leche) is a typical Argentine sweet spread prepared from milk concentrated by evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerotolerant moulds represents a severe problem in this type of product with high sugar concentration. This work aimed at analysing the influence of water activity (aw range 0.74–0.85), pH (5.5 and 6.0) and the addition of 1,000 ppm potassium sorbate on Eurotium chevalieri, Aspergillus fumigatusand Penicillium brevicompactumgrowth response in milk jam stored at 25 °C or 35 °C during 90 days. Growth curves were successfully modelled by applying the modified version of Gompertz equation. There were proposed polynomials equations relating time to detection, λ, with two independent variables: potassium sorbate and water activity at pH 6.0. Some useful combinations of these factors were found to assure inhibition of mould growth during a critical storage period. Results might contribute to optimise manufacture conditions and/or milk jam composition to obtain a safer product when failure occurs during the hot filling process or when the product is stored for a long period of time.

Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives

Black olive fermentation characteristics and diffusion of preservatives into olives were evaluated in brines containing 500 ppm potassium sorbate, 1000 ppm sodium benzoate, 500 ppm sodium benzoate + 250 ppm potassium sorbate and no preservative (control). Changes in brine pH, acidity and microbial population (lactic acid bacteria, yeasts, moulds) were followed during fermentation and storage. Results indicated that K-sorbate when used at 500 ppm concentration in black olive fermentation had a slight stimulatory effect on the growth of lactic acid bacteria. The yeast counts of brines containing 500 ppm K-sorbate and 1000 ppm Na-benzoate were lower than for the brine containing 250 ppm K-sorbate + 500 ppm Na-benzoate and for the control with no preservative, while mould growth was completely inhibited in all treatments during fermentation. Mould counts stayed below the detection limit (<10 cfu g−1) during 214 days of vacuum-packaged storage. Yeast counts showed a progressive decline within 28 days of storage and then stayed relatively constant in all treatments thereafter. The level of yeast population was higher in the control sample than in the sample containing both preservatives during storage. The diffusion of Na-benzoate and K-sorbate into the olives after equilibrium was 64% and 80% during fermentation respectively. © 1999 Society of Chemical Industry

Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio

The microbial and color changes during storage at different temperatures (15, 25 and 35 °C) of ba nana purée preserved by the combination of a blanching, reduced pH (3.4) and water activity ( aw, 0.97) and the addition of 1000 or 3000 ppm of vanillin (VA) or 1000 ppm potassium sorbate (PS) were evaluated and compared. The use of 3000 ppm VA or 1000 ppm PS inhibited for at least 60 days of storage the native flora of the banana purée at any of the temperatures studied. The addition of 1000 ppm VA was not enough to stop the microbial growth. However, at 15 °C the growth was delayed 16 days. In the presence of 3000 ppm VA or 1000 ppm PS the banana purée stored at 15, 25 and 35 °C presented several color changes that contributed to browning. The rate of browning was greater in samples with VA than in those formulated with PS, but the activation energy was 10% lower in the former systems. An analysis of the transition state parameters revealed that Gibbs free energy was similar, indicating that the mechanism of browning did not change in the presence of one antimicro bial or the other.

Influence of Potassium Sorbate on the Growth of Yersinia enterocolitica

The growth and survival of Yersinia enterocolitica 0:3 and 0:8 were determined using Brain Heart Infusion Broth at pH 5.5 or 6.5, with 0, 250, 500, 1000, 1500, 2500, or 5000 ppm potassium sorbate, and incubated at 25 or 3°C. Results showed that Y. enterocolitica was susceptible to the antimicrobial activity of potassium sorbate. At 25°C and pH 5.5, a population increase of 6.8 and 6.9 log CFU/ml was noted for Y. enterocolitica serotypes 0:3 and 0:8, respectively, in broth without potassium sorbate. The presence of 1000–1500 ppm potassium sorbate in broth retarded the growth of the inoculated Y. enterocolitica cells or partially or completely inactivated them. At 25°C and pH 6.5, potassium sorbate at a concentration as high as 5000 ppm did not inactivate this pathogen. All the concentrations of potassium sorbate tested only retarded the growth of Y. enterocolitica. A 3°C and pH 5.5, Y. enterocolitica grew slightly in the control broth. The presence of 250–500 ppm or more potassium sorbate in broth completely inhibited the growth of Y. enterocolitica or reduced the number of viable cells. At 3°C and pH 6.5, a slight increase in the population of Y. enterocolitica was observed in the broth with or without potassium sorbate, but the increase slacked off as the amount of potassium sorbate was increased.

Biomass and Patulin Production by Byssochlamys nivea in Apple Juice as Affected by Sorbate, Benzoate, SO2 and Temperature

ABSTRACTThe effects of potassium sorbate, sodium benzoate, SO2 and incubation temperature on biomass and patulin production by Byssochlamys nivea in apple juice were determined. Growth at 21, 30 and 37°C over a 25‐day incubation period was significantly retarded by 75 ppm SO2, 150 ppm potassium sorbate and 500 ppm sodium benzoate. Biomass accumulated to approximately 500 mg/100 ml in control samples of apple juice. Patulin was produced in the highest concentrations at 21°C after 20 days incubation. After reaching a maximum concentration at 30 and 37°C, a rapid decline in patulin content was observed. Patulin production was also observed at 12°C. On the basis of concentration, SO2 had the most significant effect on the rate of biomass and patulin production by B. nivea followed by potassium sorbate and sodium benzoate, respectively.

Shelflife Characteristics of Bacon Processed with Various Levels of Sodium Nitrite and Potassium Sorbate

Shelflife characteristics of lean color, lean surface discoloration and off-odor were evaluated on vacuum-packaged sliced bacon processed under commercial operations in four separate plants. In addition to the normal processing variations at each plant, three formulations with various levels of sodium nitrite and potassium sorbate were used: (a) 0 ppm sodium nitrite, (b) 40 ppm sodium nitrite-2600 ppm potassium sorbate and (c) 120 ppm sodium nitrite. Bacon was evaluated after 0, 2 and 4 d of simulated retail conditions following 10, 30, 50 and 70 d of storage under refrigerated dark conditions. Bacon processed with 0 ppm sodium nitrite underwent more lean surface discoloration than bacon processed with the other two formulations. The amount of lean surface discoloration, presence of undesirable colors and off-odor scores were similar between the 40 ppm sodium nitrite-potassium sorbate formulation and the 120 ppm sodium nitrite formulation except for the plant which employed a low salt-high sugar formulation. In this situation, especially with longer periods of storage and retail display, the 120 ppm sodium nitrite formulation yielded less surface discoloration, a lower frequency of undesirable colors and less off-odor than the 40 ppm sodium nitrite-2600 ppm potassium sorbate formulation. The occurrence of off-odor generally increased uniformly as a function of longer storage time regardless of sodium nitrite-potassium sorbate levels and processing plant variations.

Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate

ABSTRACTSensory, physical, and cooking properties were evaluated on bacon processed under commercial operations in four separate plants. Three formulations with various levels of sodium nitrite and potassium sorbate were used: (1) 0 ppm sodium nitrite, (2) 40 ppm sodium nitrite 2600 ppm potassium sorbate, and (3) 120 ppm sodium nitrite. Sliced bacon was evaluated after 10, 30, 50, and 70 days of storage. “Chemical”‐like flavors, prickly mouth sensations, and “sweet aromatic” aromas were found in bacon processed with 40 ppm sodium nitrite and 2600 ppm potassium sorbate. “Microbial” flavors were found in 0 ppm sodium nitrite bacon after 50 and 70 days of storage. Bacon stored for 30 days had less cooking loss and sensory panel scores indicative of more mouth coating with fat than did bacon stored for 10 days. The degree of leanness in bacon strips had more of an influence on textural, physical, and cooking characteristics than did sodium nitrite and potassium sorbate levels.

Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores.

Potassium sorbate, sodium benzoate, sulfur dioxide, and diethylpyrocarbonate (DEPC) were tested for their effectiveness in preventing the outgrowth of Byssochlamys nivea Westling ascospores. Sulfur dioxide was the most inhibitory of the test antimycotics, complete inhibition of colony formation occuring in acidified (pH 3.5) potato dextrose agar containing 50 ppm of the preservative. Complete inhibition of B. nivea ascospore outgrowth in grape juice stored for 60 days was noted in the presence of 300 ppm sulfur dioxide, 400 ppm potassium sorbate, and 600 ppm DEPC. Growth was observed in grape juice containing 1000 ppm sodium benzoate. The presence of up to 100 ppm potassium sorbate in grape juice during heat activation appears to have a stimulatory effect on breaking dormancy, while the other test preservatives at this concentration decrease the heat resistance of B. nivea ascospores. The time elapsed between heat shock and exposure to DEPC or sodium benzoate is critical with respect to the sensitivity of ascospores to these preservatives.

STABILITY OF GUAVA PUREE CONCENTRATE DURING REFRIGERATED STORAGE

SUMMARY— Guava puree concentrate, containing 1000 ppm potassium sorbate, showed no gross signs of spoilage during storage for 5 months at 45°F. During this period, the initial number of yeasts (the predominant spoilage organisms) decreased steadily to an insignificant level. Flavor and aroma quality were good and did not deteriorate appreciably until the fourth month of storage. Browning of the concentrate was apparent after 2 months and became more pronounced with continued storage. The browning may be related to a rapid loss of ascorbic acid that was virtually complete after 1 month. The carotenoid level, on the other hand, remained constant during the 5‐month storage period.

Stable banana purée for long-term refrigerated storage.

AbstractBanana puree, containing 200 ppm potassium sorbate, was stored under simulated commercial conditions at 45° F. When the flavour quality of this purée was compared with that of puree lacking sorbate, it was found highly acceptable even after 6 months of storage. Sorbate‐supplemented purée showed no gross signs of spoilage and had a low population of yeasts, the predominant spoilage organisms. This product is thus suitable for use in bakery, dairy, and other banana‐flavoured specialty food products.

Degradation of Potassium Sorbate by Penicillium Species

Molds were isolated from natural and processed Cheddar cheese previously treated with potassium sorbate. When potato dextrose agar fortified with up to 8,400ppm potassium sorbate and adjusted to pH 5.3 to 5.5, served as the substrate, Penicillium roqueforti, a mutant of P. roqueforti, Penicillium notatum, Penicillium frequentans, and Penicillium cyaneo-fulvum (all recovered from cheese), were able to grow in the presence of up to 5,400, 7,100, 2,300, 2,800, and 1,800ppm potassium sorbate, respectively.All of the penicillia studied depleted sorbate from liquid culture media; highest concentrations were degraded by P. roqueforti and its mutant. Depletion of sorbate from the medium was enhanced by a highly nutritious substrate and retarded by a minimal growth medium. Degradation of sorbate was accompanied by formation of a volatile compound with a hydrocarbon-like odor. This substance was identified as 1,3-pentadiene by means of gas chromatographic and infrared analyses. It is believed that the molds degrade sorbate into an inactive material through decarboxylation.

Weston's relative humidity indicator now has a fan attachment

Current FDA regulations require that juice processors achieve a 5 log CFU/ml reduction of a target pathogen prior to distributing products. Whereas thermal pasteurization reduces the sensory characteristics of juice, pulsed electric field (PEF) treatments can be conducted at lower temperatures and may preserve sensory characteristics.Escherichia coli O157:H7 (ATCC 43895) and a non-pathogenic E. coli (ATCC 35218), respectively, were inoculated into single-strength strawberry juice with or without 750 ppm sodium benzoate (SB), 350 ppm potassium sorbate (PS), and 2.7% citric acid (CA). Juice was treated at outlet temperatures of 45, 50 and 55 °C at a field strength of 18.6 kV/cm for 150 μs with a laboratory-scale PEF unit. Inactivation of surrogate E. coli at 45, 50, and 55 °C were 2.86, 3.12, and 3.79 log CFU/ml, respectively, in plain juice (pH 3.4), and 2.75, 3.52, and 5.11 with the addition of benzoic and sorbic acids (pH 3.5). Inactivation of E. coli O157:H7 under the same conditions were 3.09, 4.08, and 4.71 log CFU/ml, respectively, and 2.27, 3.29, and 5.40 with antimicrobials. E. coli O157:H7 in juice with antimicrobials and 2.7% CA (pH 2.7) treated with PEF was reduced by 2.60, 4.32 and 6.95 log CFU/ml at 45, 50 and 55 °C while the surrogate E. coli decreased by 3.54, 5.69, and 7.13 log under the same conditions. When juice (pH 2.7) was held for 6 h without PEF treatment, higher numbers of E. coli 35218 (7.17 log CFU/ml) were inactivated than of acid-resistant E. coli O157:H7 (3.89 log). Slightly greater PEF inactivation of E. coli O157:H7 than of the surrogate bacterium indicates that E. coli ATCC 35218 provides a margin of safety when used as a surrogate for O157:H7 in plain strawberry juice or in juice + SB + PS at 45–50 °C, or with SB + PS and CA at 55 °C.