Mathematical models were developed to predict the probability of yeast spoilage of cold-filled ready-to-drink beverages as a function of beverage formulation. A Box-Behnken experimental design included five variables, each at three levels: pH (2.8, 3.3, and 3.8), titratable acidity (0.20, 0.40, and 0.60%), sugar content (8.0, 12.0, and 16.0 degrees Brix), sodium benzoate concentration (100, 225...

The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Time to detect a colony with a diameter > 0.5 mm was determined. Mold response wa...

Ready-to-eat table grapes are a product with severe shelf life problems. Mass loss, colour changes, accelerated softening and mould proliferation can greatly influence quality decay of berries. Hence, the effects of different dipping treatments on the quality of packaged ready-to-eat table grapes have been successfully assessed. Various antimicrobial compounds (trans-2-hexenal, potassium sorbat...

Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antibacterial action than when used individ...

A selective and sensitive gradient HPLC-UV method for quantification of sotalol hydrochloride and potassium sorbate in five types of oral liquid preparations was developed and fully validated. The separation of an active substance sotalol hydrochloride, potassium sorbate (antimicrobial agent), and other substances (for taste and smell correction, etc.) was performed using an Ascentis Express C1...

The growth-promoting effects of two dietary acidifiers based on formic acid were studied with 320 fattening pigs from ca 2 kg to ca 05 kg of body weight. The sorbate-coated formic acid contained formic acid and ammonium formate which were absorbed in diatomaceous earth and coated with potassium sorbate. The investigated liquid blend contained formic and lactic acids as the major components. The...

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Apple cider, with (0.1%) and without potassium sorbate, was packaged in 3 different materials to evaluate the effects of irradiation (2 kGy) and storage on flavor. Irradiated apple cider samples were compared with unirradiated samples stored in glass jars. Volatile flavor compounds, soluble solids, and titratable acidity were determined weekly throughout 3 wk of refrigerated storage. Oxygen per...

Microscopic fungi are able to contaminate and deteriorate various food products and can subsequently cause health problems. Long usage of the same preservatives and disinfectants against spoilage fungi may lead to the development of fungal resistance to those chemicals. The objective of this study was to investigate the susceptibility of 3 Penicillium genus fungi, isolated from foodstuffs, to o...

AIMS Mathematical models were created which predict the growth of spoilage bacteria in response to various preservation systems. METHODS AND RESULTS A Box-Behnken design included five variables: pH (2.8, 3.3, 3.8), titratable acidity (0.20%, 0.40%, 0.60%), sugar (8.0, 12.0, 16.0 * Brix), sodium benzoate concentration (100, 225, 350 ppm), and potassium sorbate concentration (100, 225, 350 ppm)...