Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads
Апстракт
Potential hurdle effect of biopreservatives - bacteriocin nisin and sugar alcohol xylitol (at pH=5.2 and 4.8) - on indigenous flora and water activity (Aw) of fresh basil-based pesto spreads was studied as alternative to traditional pasteurization or acidification treatments. Addition of 4% xylitol in pesto spreads (at pH5.2) resulted in a 0.8-log decrease in the total number of bacteria, after 14 days of storage at 4C, and depression of Aw from 0.886 to 0.864. Nisin (0.015%, at pH4.8) decreased the bacterial growth by 1 log after 14 days, at 4C. The antimicrobial activity of nisin and xylitol was evaluated against several microorganisms isolated during the preparation of pesto spreads: Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus sp., and on laboratory cultures of Listeria innocua and Lactobacillus sp. An additive effect of 0.005% nisin and 5% xylitol on growth inhibition of pure culture of S.aureus was found. Practical Applications Application of natural antimicrobial s...ubstances may extend the microbiological life by minimizing food safety problems associated with uncooked processed products. Findings obtained in this study suggest a potential future application of bacteriocin nisin combined with additional hurdles: short temperature treatments of components, pH4.8 and intermediate NaCl concentration in preservation of food.
Извор:
Journal of Food Processing and Preservation, 2014, 38, 3, 1298-1306Финансирање / пројекти:
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-MESTD-Technological Development (TD or TR)-31055)
- 170421
DOI: 10.1111/jfpp.12091
ISSN: 0145-8892
WoS: 000337612900064
Scopus: 2-s2.0-84902385059
Институција/група
Institut za opštu i fizičku hemijuTY - JOUR AU - Mitić-Culafić, Dragana AU - Pavlović, Mirjana AU - Ostojić, Sanja AU - Knežević-Vukcević, Jelena PY - 2014 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/324 AB - Potential hurdle effect of biopreservatives - bacteriocin nisin and sugar alcohol xylitol (at pH=5.2 and 4.8) - on indigenous flora and water activity (Aw) of fresh basil-based pesto spreads was studied as alternative to traditional pasteurization or acidification treatments. Addition of 4% xylitol in pesto spreads (at pH5.2) resulted in a 0.8-log decrease in the total number of bacteria, after 14 days of storage at 4C, and depression of Aw from 0.886 to 0.864. Nisin (0.015%, at pH4.8) decreased the bacterial growth by 1 log after 14 days, at 4C. The antimicrobial activity of nisin and xylitol was evaluated against several microorganisms isolated during the preparation of pesto spreads: Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus sp., and on laboratory cultures of Listeria innocua and Lactobacillus sp. An additive effect of 0.005% nisin and 5% xylitol on growth inhibition of pure culture of S.aureus was found. Practical Applications Application of natural antimicrobial substances may extend the microbiological life by minimizing food safety problems associated with uncooked processed products. Findings obtained in this study suggest a potential future application of bacteriocin nisin combined with additional hurdles: short temperature treatments of components, pH4.8 and intermediate NaCl concentration in preservation of food. T2 - Journal of Food Processing and Preservation T1 - Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads EP - 1306 IS - 3 SP - 1298 VL - 38 DO - 10.1111/jfpp.12091 UR - conv_487 ER -
@article{ author = "Mitić-Culafić, Dragana and Pavlović, Mirjana and Ostojić, Sanja and Knežević-Vukcević, Jelena", year = "2014", abstract = "Potential hurdle effect of biopreservatives - bacteriocin nisin and sugar alcohol xylitol (at pH=5.2 and 4.8) - on indigenous flora and water activity (Aw) of fresh basil-based pesto spreads was studied as alternative to traditional pasteurization or acidification treatments. Addition of 4% xylitol in pesto spreads (at pH5.2) resulted in a 0.8-log decrease in the total number of bacteria, after 14 days of storage at 4C, and depression of Aw from 0.886 to 0.864. Nisin (0.015%, at pH4.8) decreased the bacterial growth by 1 log after 14 days, at 4C. The antimicrobial activity of nisin and xylitol was evaluated against several microorganisms isolated during the preparation of pesto spreads: Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus sp., and on laboratory cultures of Listeria innocua and Lactobacillus sp. An additive effect of 0.005% nisin and 5% xylitol on growth inhibition of pure culture of S.aureus was found. Practical Applications Application of natural antimicrobial substances may extend the microbiological life by minimizing food safety problems associated with uncooked processed products. Findings obtained in this study suggest a potential future application of bacteriocin nisin combined with additional hurdles: short temperature treatments of components, pH4.8 and intermediate NaCl concentration in preservation of food.", journal = "Journal of Food Processing and Preservation", title = "Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads", pages = "1306-1298", number = "3", volume = "38", doi = "10.1111/jfpp.12091", url = "conv_487" }
Mitić-Culafić, D., Pavlović, M., Ostojić, S.,& Knežević-Vukcević, J.. (2014). Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads. in Journal of Food Processing and Preservation, 38(3), 1298-1306. https://doi.org/10.1111/jfpp.12091 conv_487
Mitić-Culafić D, Pavlović M, Ostojić S, Knežević-Vukcević J. Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads. in Journal of Food Processing and Preservation. 2014;38(3):1298-1306. doi:10.1111/jfpp.12091 conv_487 .
Mitić-Culafić, Dragana, Pavlović, Mirjana, Ostojić, Sanja, Knežević-Vukcević, Jelena, "Antimicrobial Effect of Natural Food Preservatives in Fresh Basil-Based Pesto Spreads" in Journal of Food Processing and Preservation, 38, no. 3 (2014):1298-1306, https://doi.org/10.1111/jfpp.12091 ., conv_487 .