Preservative Premix With Fumaric Acid for Use in the Bakery Industry
Innovative healthy solutions as alternatives to food preservatives to prevent food waste is of interest to food companies since microorganisms are increasingly resistant to current alternatives. For this purpose, the antimicrobial effect of fumaric acid (FA) with preservatives and organic acids on f...
| Main Authors: | , |
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| Format: | Online |
| Language: | spa |
| Published: |
Universidad Pedagógica y Tecnológica de Colombia
2023
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14648 |
| _version_ | 1801706355657015296 |
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| author | Cardona Betancur, Mariana Valencia Garcia, Francia Elena |
| author_facet | Cardona Betancur, Mariana Valencia Garcia, Francia Elena |
| author_sort | Cardona Betancur, Mariana |
| collection | OJS |
| description | Innovative healthy solutions as alternatives to food preservatives to prevent food waste is of interest to food companies since microorganisms are increasingly resistant to current alternatives. For this purpose, the antimicrobial effect of fumaric acid (FA) with preservatives and organic acids on food spoilage molds and evaluate their efficiency and possible synergy in vitro and applied in Muffins. Calcium propionate (CP), potassium sorbate (PS), citric acid (CA), lactic acid (LA) were used to evaluate their inhibitory capacity alone and in mixtures with (FA) on three species of molds, measuring the growth radius in Petri dishes and calculating inhibition percentages (% I). When the best mixture was selected, it was added to muffins, that were evaluated for 17 days by counting molds and yeasts. The highest % I was for Penicillium sp. 89 % with SP. For A. flavus 54 % with AC and AL and for A. niger 70 % I with LA. The highest variability in antimicrobial effects was for Penicillium sp. The selected mixture was AF 2000 ppm with SP 300 ppm. When applied to muffins, the effect on storage time could not be established, although it presented less diversity of isolated colonies. The % I was different for each preservative and mold species at the concentrations evaluated, and the antimicrobial effect of FA alone and in mixture with potassium sorbate for the control of different mold species was evident. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-14648 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2023 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-146482024-05-10T00:51:44Z Preservative Premix With Fumaric Acid for Use in the Bakery Industry Premezcla conservante con ácido fumárico para uso en la industria de panificación Cardona Betancur, Mariana Valencia Garcia, Francia Elena Control de microorganismos, sinergismo entre conservantes, conservación de alimentos, ácido fúmarico. control of microorganisms, fumaric acid, food preservation, preservative activity,synergism among preservatives Innovative healthy solutions as alternatives to food preservatives to prevent food waste is of interest to food companies since microorganisms are increasingly resistant to current alternatives. For this purpose, the antimicrobial effect of fumaric acid (FA) with preservatives and organic acids on food spoilage molds and evaluate their efficiency and possible synergy in vitro and applied in Muffins. Calcium propionate (CP), potassium sorbate (PS), citric acid (CA), lactic acid (LA) were used to evaluate their inhibitory capacity alone and in mixtures with (FA) on three species of molds, measuring the growth radius in Petri dishes and calculating inhibition percentages (% I). When the best mixture was selected, it was added to muffins, that were evaluated for 17 days by counting molds and yeasts. The highest % I was for Penicillium sp. 89 % with SP. For A. flavus 54 % with AC and AL and for A. niger 70 % I with LA. The highest variability in antimicrobial effects was for Penicillium sp. The selected mixture was AF 2000 ppm with SP 300 ppm. When applied to muffins, the effect on storage time could not be established, although it presented less diversity of isolated colonies. The % I was different for each preservative and mold species at the concentrations evaluated, and the antimicrobial effect of FA alone and in mixture with potassium sorbate for the control of different mold species was evident. Soluciones innovadoras saludables como alternativas de conservantes de alimentos para prevenir el desperdicio es de interés para empresas alimentarias, ya que los microorganismos cada vez son más resistentes a alternativas actuales. Por ello, se buscó comparar el efecto antimicrobiano del ácido fumárico (AF) con conservantes y ácidos orgánicos sobre mohos que deterioran alimentos y evaluar su eficiencia y posible sinergia in vitro y aplicado en Muffins. Se emplearon propionato de calcio (PC), sorbato de potasio (SP), ácido cítrico (AC), ácido láctico (AL), evaluando su capacidad inhibitoria solos y en mezclas con AF sobre tres especies de mohos, midiendo el radio de crecimiento en placas de Petri y calculando porcentajes de inhibición (% I). Al seleccionar la mejor mezcla, esta fue adicionada a muffins que fueron evaluados por 17 días mediante recuento de mohos y levaduras. Los % I más altos fueron para Penicillium sp. 89 % con SP. Para A. flavus de 54 % con AC y AL y para A. niger 70 % I con AL, La mayor variabilidad en los efectos antimicrobianos fue para Penicilium sp. La mezcla seleccionada fue AF 2000 ppm con SP 300 ppm. Al aplicarlo a muffins, no pudo establecerse el efecto en el tiempo de almacenamiento, aunque presentó menor diversidad de colonias aisladas. El % I fue diferente para cada conservante y especie de moho a las concentraciones evaluadas y se evidenció el efecto antimicrobiano del AF solo y en mezcla con sorbato de potasio para el control de diferentes especies de mohos. Universidad Pedagógica y Tecnológica de Colombia 2023-07-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14648 10.19053/01217488.v14.n2.2023.14648 Ciencia En Desarrollo; Vol. 14 No. 2 (2023): Vol 14, Núm.2 (2023): Julio-Diciembre; 113-124 Ciencia en Desarrollo; Vol. 14 Núm. 2 (2023): Vol 14, Núm.2 (2023): Julio-Diciembre; 113-124 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14648/13679 |
| spellingShingle | Control de microorganismos, sinergismo entre conservantes, conservación de alimentos, ácido fúmarico. control of microorganisms, fumaric acid, food preservation, preservative activity,synergism among preservatives Cardona Betancur, Mariana Valencia Garcia, Francia Elena Preservative Premix With Fumaric Acid for Use in the Bakery Industry |
| title | Preservative Premix With Fumaric Acid for Use in the Bakery Industry |
| title_alt | Premezcla conservante con ácido fumárico para uso en la industria de panificación |
| title_full | Preservative Premix With Fumaric Acid for Use in the Bakery Industry |
| title_fullStr | Preservative Premix With Fumaric Acid for Use in the Bakery Industry |
| title_full_unstemmed | Preservative Premix With Fumaric Acid for Use in the Bakery Industry |
| title_short | Preservative Premix With Fumaric Acid for Use in the Bakery Industry |
| title_sort | preservative premix with fumaric acid for use in the bakery industry |
| topic | Control de microorganismos, sinergismo entre conservantes, conservación de alimentos, ácido fúmarico. control of microorganisms, fumaric acid, food preservation, preservative activity,synergism among preservatives |
| topic_facet | Control de microorganismos, sinergismo entre conservantes, conservación de alimentos, ácido fúmarico. control of microorganisms, fumaric acid, food preservation, preservative activity,synergism among preservatives |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/14648 |
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