Diffusivity of Sorbic Acid in Food Gels at High and Intermediate Water Activities

Guilbert, Stéphane; Giannakopoulos, Andreas; Cheftel, J. C.

doi:10.1007/978-94-009-5103-7_21

Cited by 18 publications

(7 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Assuming that x is the coating thickness h we can estimate required Dvalues for a given desired stability period and assumed f value ( = 0.05, Table 1). These values are compared with the one obtained by Guilbert et al (1983). Their value, determined in an IM agar model was 2 x cm*/s, i.e., to be effective, a coating will have to allow K-sorbate diffusion about 1,000 times slower than IM food-like matrices.…”

Section: (5)mentioning

confidence: 89%

Microbial Stabilization of Intermediate Moisture Food Surfaces I. Control of Surface Preservative Concentration

Torres

Motoki

Karel

1985

J Food Processing Preservation

113

View full text Add to dashboard Cite

Changing environmental conditions to which intermediate moisture foods (IMF's) are exposed during production, storage, distribution and use, are important microbial stability factors. Temperature changes result in local surface condensations leading to microbial outgrowth on the surface. An approach to improved surface stability using a high preservative surface concentration maintained by an impermeable edible food coating was developed. Permeability tests predicted that zein was an acceptable coating. Sorbic acid distribution experiments confirmed its barrier properties. Apparent diffusion coefficient was estimated between 3 and 7 x cm2/s. These values were 150-300 times smaller than the value measured in the bulk of the IMF model food system used in this study, lo-" cm2/s. Journal ofFood Processing and Preservation 9 (1985) 75-92. All Rights Reserved 75

show abstract

Section: (5)mentioning

confidence: 89%

Microbial Stabilization of Intermediate Moisture Food Surfaces I. Control of Surface Preservative Concentration

Torres

Motoki

Karel

1985

J Food Processing Preservation

113

View full text Add to dashboard Cite

show abstract

“…Since the present experiments were conducted under high water activity condition, the films with lower reticulation density present higher swelling degree and the embedded water assists the solute transport through the film. Guilbert, Giannakopoulos, and Cheftel (1985) found a tenfold reduction in sorbic acid diffusion rate by adjusting the a w of the model system from 1.0 to 0.88.…”

Section: Permeabilitymentioning

confidence: 95%

Potassium sorbate permeability in biodegradable alginate films: Effect of the antimicrobial agent concentration and crosslinking degree

Zactiti

Kieckbusch

2006

Journal of Food Engineering

View full text Add to dashboard Cite

“…One of its major potential application lies in the storage of semimoist foods which contain 20-50 % moisture. The rates of release of preservatives were hence measured in the water-glycerol solution at water activity of 0.8 (Guilbert et al 1985;Gianuakopoulos and Guilbert 1986;Rico-Pena and Torres 1991).…”

Section: Rate Of Release Of Preservatives From Filmmentioning

confidence: 99%

Antimicrobial and Physicochemical Properties of Methylcellulose and Chitosan Films Containing a Preservative

Chen

Yeh

Chiang

1996

J Food Processing Preservation

219

120

View full text Add to dashboard Cite

The methylcellulose was mixed with chitosan as well as 4% of sodium benzoate or potassium sorbate to form a film. Investigations of the antimycotic activity of the film on Penicillium notatum and Rhodotorula rubra revealed that it possessed significant antifungal properties. At 25C, approximately 43–45% of the preservatives were released from the film to the glycerol‐water mixture in the first 30 min. The maximum amount of preservative that could be released from the film at 25C was approximately 57–65%. At 4C, 38–39% of preservatives were released from the film within 30 min, and reached a maximum amount of 49% in approximately 6h. The FT‐IR spectrum showed that the ionic interaction between ‐COO of preservatives and ‐NH3+ of chitosan existed in the film. However, the incorporation of preservatives did not affect the tensile strength and elongation property of the methylcellulose/chitosan film.

show abstract

Diffusivity of Sorbic Acid in Food Gels at High and Intermediate Water Activities

Cited by 18 publications

References 12 publications

Microbial Stabilization of Intermediate Moisture Food Surfaces I. Control of Surface Preservative Concentration

Microbial Stabilization of Intermediate Moisture Food Surfaces I. Control of Surface Preservative Concentration

Potassium sorbate permeability in biodegradable alginate films: Effect of the antimicrobial agent concentration and crosslinking degree

Antimicrobial and Physicochemical Properties of Methylcellulose and Chitosan Films Containing a Preservative

Contact Info

Product

Resources

About