Mechanism of inhibitory action of potassium sorbate in Escherichia coli

Mendonça, Aubrey F.

doi:10.31274/rtd-180813-11965

Cited by 3 publications

(4 citation statements)

References 129 publications

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“…Initially, the BI (day 0) and WI (day 0 and 60) of the CMO dried sliced apples was superior to that of CMOP; however, at the end of the storage, the difference was not noticeable. According to [ 40 ], sorbic acid is susceptible to oxidation and degradation by first-order reaction kinetics in aqueous solutions. Furthermore, the breakdown of sorbates occurs with prolonged heating, since the apple slices were dried for 7 h at 70 °C (prolonged heat treatment), which might be another reason why CMOP pre-treatment was not as effective as the CMO pre-treatment in reducing the discolouration (L*, a*) of the dried sliced apples during storage.…”

Section: Resultsmentioning

confidence: 99%

Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Arendse

Jideani

2022

Foods

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The effects of a dipping solution containing 2.0% citric acid (CA) and 0.1% Moringa oleifera leaf extract powder (MOLEP) (CMO) and another dipping solution with CA at 2.0%, MOLEP at 0.1% and potassium sorbate (PS) at 0.2% (CMOP) on the storage stability over 3 months and consumer acceptability of dried apple slices were evaluated. Microbiological testing (osmophilic yeast, Escherichia coli and yeast and moulds) and total acidity testing were performed and physical tests, namely moisture analysis, water activity (Aw), texture analysis and colour were performed at day 0, day 60 and day 120. Moisture increased over the shelf-life period, which affected the extensibility of the pre-treated dried sliced apples negatively. The CMO pre-treatment was effective in reducing browning and inhibiting microbial growth on the dried apple slices over the storage period. A consumer acceptability test was performed using the nine-point hedonic scale. The dried sliced apples pre-treated with the 2% CA and 0.1% MOLEP powder water solution were acceptable to consumers with regards to colour, texture and taste.

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Section: Resultsmentioning

confidence: 99%

Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Arendse

Jideani

2022

Foods

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“…On the other side, a high concentration can also be deleterious by increasing larval mortality, inhibiting oviposition, reducing egg hatching, and slowing development (García-Martínez et al, 2014;Cohen, 2015;Young et al, 2018). Sorbic acid and sorbate are common preservatives in the food industry, that inhibit microbial growth by interfering with membrane proton gradients, causing a reduction in active transport of nutrients (Mendonca, 1992;Arroyo-Lopez et al, 2008). Propyl paraben is a wellknown preservative used for filamentous fungi, yeast, and to a lesser extent bacteria (Matwiejczuk et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Sorbic acid and sorbate are common preservatives in the food industry, that inhibit microbial growth by interfering with membrane proton gradients, causing a reduction in active transport of nutrients (Mendonca, 1992; Arroyo‐Lopez et al, 2008). Propyl paraben is a well‐known preservative used for filamentous fungi, yeast, and to a lesser extent bacteria (Matwiejczuk et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of the spoilage yeastPichia occidentalisin a wheat germ diet for mass rearing ofDrosophila suzukii

González-Cabrera

Sánchez-González

Vázquez‐de‐Jesús

et al. 2022

Entomologia Exp Applicata

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A wheat germ diet was initiated for the mass rearing of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) and subsequent production of its parasitoid Trichopria drosophilae Perkins (Hymenoptera: Diapriidae). However, the main problem of the diet was the microbial contamination affecting the batches of good pupae production. Therefore, the concentration of four antimicrobials was optimized through the Taguchi orthogonal array for the inhibition of microbial contamination, identified as Pichia occidentalis (Kurtzman et al.) Kurtzman et al. The optimized Taguchi‐selected‐antimicrobials concentrations were 1.33 g l−1 of potassium sorbate, 1.33 g l−1 of propyl paraben, 1.33 g l−1 of sodium propionate, and 0.16 g l−1 of triclosan. When the antimicrobials were added to the diet, colony‐forming units of P. occidentalis were inhibited by two orders of magnitude. Such inhibition means that the D. suzukii females produced 61.1 and 79.3% more pupae and adults, respectively, than the diet with no antimicrobials. These results increase the potential of the wheat germ diet as an artificial diet for mass rearing of D. suzukii and T. drosophilae.

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“…At the correct levels, sorbates prevent the proliferation of spoilage bacteria such as Escherichia coli. They also successfully stopped the growth of moulds, including mycotoxin producing types, and at 0.01-0.2%, can inhibit most yeasts [15]. However, nothing is known about the effect of weak acids in combination with Moringa oleifera leaf extract powder (MOLEP), used as a pre-treatment of drying, on dried apples.…”

Section: Introductionmentioning

confidence: 99%

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

Arendse¹,

Jideani²

2022

Processes

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This study aimed to find alternatives to sulphite as a preservative for dried fruits. Granny Smith apples were sanitised in a 200 ppm sodium chlorite solution, de-cored, peeled, and cut into slices. The sliced apples were pre-treated/dipped in a water solution containing the three weak acids, namely, ascorbic acid (AA), citric acid (CA), and potassium sorbate (PS) as well as Moringa oleifera leaf extract powder (MOLEP). A screening fractional factorial experiment consisting of five independent variables (AA, CA and PS, time and temperature and MOLEP) constrained at their upper and lower levels (AA: 0.5 to 2.0%, CA: 0.3 to 2.0%, MOLEP: 0.1 to 0.2%, time: 7 to 15 h and temperature: 57 to 70 °C) were evaluated for their effect on the colour of the dried sliced apples. An increase in the concentration of the CA significantly increased the lightness (p = 0.05) and decreased the redness (p = 0.0022) of the dried apple slices. AA and PS did not impact the lightness of the dried sliced apples. A dipping solution of citric acid at 2.0%, Moringa oleifera leaf extract powder at 0.1%, and drying time of 7 h at 70 °C effectively minimized the discolouration of the dried sliced apples.

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Mechanism of inhibitory action of potassium sorbate in Escherichia coli

Cited by 3 publications

References 129 publications

Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Inhibition of the spoilage yeastPichia occidentalisin a wheat germ diet for mass rearing ofDrosophila suzukii

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

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