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Registros recuperados: 10
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Combinaciones de preservantes para un producto untable natural OceanDocs
Camejo, J.; Rodríguez, T.; García, A.; Aniely M´Boumba; Rodríguez, D.; García, H.; Fernández, A..
Se valoró el uso de diferentes combinaciones de preservantes químicos en la elaboración de un producto untable no fermentado, con vistas a incrementar el tiempo de vida útil del mismo. Los preservantes utilizados fueron sorbato de potasio, ácido benzoico y ácido sórbico, estableciéndose las combinaciones posibles de dos conservantes, que no superara 0,1 % por combinación en el producto final. Se determinó el tiempo de vida útil del untable elaborado con cada combinación, mantenidos a 6 ± 2 ºC. El estudio se realizó siguiendo un diseño de muestreo parcialmente escalonado y tomando como rechazo la modificación de los atributos de calidades físico-químicas, microbiológicas y sensoriales. Se precisó que con las 3 combinaciones estudiadas se incrementó la...
Tipo: Journal Contribution Palavras-chave: Shelf life; Preservatives; Benzoic acid; Sorbic acid; Sorbates.
Ano: 2008 URL: http://hdl.handle.net/1834/5012
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Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach BJM
Cappato,Leandro P.; Martins,Amanda M. Dias; Ferreira,Elisa H.R.; Rosenthal,Amauri.
ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Preservatives; Monascus ruber; Face-Centered Central Composite Design; Design; Table olives.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100112
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Evaluation of efficacy of preservatives associated with Achillea millefolium L. extract against Bacillus subtilis BJM
Salvagnini,Luiz E.; Migliato,Ketylin F.; Isaac,Vera L.B.; Correa,Marcos A.; Salgado,Hérida R.N.; Pietro,Rosemeire C.L.R..
The antimicrobial efficacy of three preservatives used in cosmetic formulations was evaluated. Phenova® and imidazolidinyl urea inhibited the growth of Bacillus subtilis when added to leaf extract of Achillea millefolium L., whereas 0.2% Nipagin®/ Nipasol® in propylene glycol did not.
Tipo: Info:eu-repo/semantics/other Palavras-chave: Achillea millefolium L.; Preservatives; Antibacterial activity; Bacillus subtilis.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000100014
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In vitro cytotoxicity of chemical preservatives on human fibroblast cells BJPS
Spindola,Daniel Gonsales; Hinsberger,Andre; Antunes,Valéria Maria de Souza; Michelin,Luis Felipe Gomes; Bincoletto,Claudia; Oliveira,Carlos Rocha.
ABSTRACT Preservatives are widely used substances that are commonly added to various cosmetic and pharmaceutical products to prevent or inhibit microbial growth. In this study, we compared the in vitro cytotoxicity of different types of currently used preservatives, including methylparaben, imidazolidinyl urea (IMU), and sodium benzoate, using the human newborn fibroblast cell line CCD1072Sk. Of the tested preservatives, only IMU induced a reduction in cell viability, as shown using the MTT assay and propidium iodide staining (IMU>methylparaben>sodium benzoate). IMU was shown to promote homeostatic alterations potentially related to the initiation of programed cell death, such as decreased mitochondrial membrane potential and caspase-3 activation, in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Preservatives; Pharmaceutical/chemistry; Fibroblasts/cytotoxicity; Cell death/drug effects; Cosmetics/additives.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000100603
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Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture Ciênc. Tecnol. Aliment.
SERAFINI,Kamila Ferreira Costa; ALENCAR,Ernandes Rodrigues; RIBEIRO,Jaqueline Lamounier; FERREIRA,Márcia de Aguiar.
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Preservatives; Brine; Pathogenic microorganisms.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026104
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Influencia de preservantes químicos sobre la vida de anaquel de carne de res molida OceanDocs
Santos, R.; Beldarraín, T.; Ramos, M.; Chang, L.; Martínez, C.; Bruselas, A..
En este trabajo se emplearon lactato de sodio, metabisulfito de sodio, acetato de sodio y sorbato de potasio para la conservación de picadillo de carne de res. Se elaboró picadillo de res que se mezcló durante 5 a 10 min con los siguientes preservantes químicos: 1000 mg/kg de sorbato de potasio (Variante 2), 2 % de lactato de sodio más 0,3 % de acetato de sodio (Variante 3) y 450 mg/kg de SO2 adicionado como metabisulfito de sodio (Variante 4) y se hizo una variante control sin preservante añadido (Variante 1). Las masas elaboradas se embutieron en tripa impermeable de 80 mm. Los picadillos se almacenaron a dos rangos de temperatura: 0 a 5 °C y 8 a 10 °C. La caracterización de los picadillos arrojó que las 4 variantes tenían similar composición...
Tipo: Journal Contribution Palavras-chave: Shelf life; Preservatives; Beef; Wrapping.
Ano: 2008 URL: http://hdl.handle.net/1834/4894
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Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks Ciênc. Tecnol. Aliment.
GARAVAGLIA,Juliano; PINTO,Laura Massochin Nunes; SOUZA,Daiana de; CASTILHOS,Juliana de; ROSSI,Rochele Cassanta; MACHADO,Isabel Cristina Kasper; RAMOS,Renata Cristina de Souza; ZIEGLER,Denise Dumoncel Righetto.
Abstract Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Initially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UI/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UI/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Natamycin; Nisin; Soft drinks; Benzene; Preservatives.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274
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Prospects of fish smoking - venture in the middle belt area of Nigeria OceanDocs
Akande, G.R.; Tobor, J.G..
This paper discusses fish smoking in general with particular reference to the Middle Belt Area and also briefly summarises the fisheries of the area. Factors influencing the form in which fish is disposed are discussed and investment opportunities of fish smoking on a small scale examined.
Tipo: Report Palavras-chave: Fishery products; Preservatives; Fishery products; Preservatives; Http://aims.fao.org/aos/agrovoc/c_2941; Http://aims.fao.org/aos/agrovoc/c_6172.
Ano: 1993 URL: http://hdl.handle.net/1834/2553
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Proximate composition, microbiological and sensory evaluation of canned skipjack tuna ( Katsuwonus pelamis ) stored at ambient and accelerated tempratures. OceanDocs
Akande, G.R.; Emokpae, A.O.; Towuru, E.T.; Ogbonna, C.; Ajayi, A..
The yield of skipjack tuna (Katsuwunus pelamis) was investigated. It was found that 2,75kg of fresh tuna are required for the production of every 1kg of canned tuna. Pre-cooking of tuna which is a major processing stage in tuna canning resulted in a loss of about 19% of its weight based on gutted and headed fish. Changes in the quality of canned tuna packed in brine, oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation methods. Canned tuna samples were found to be microbiologically stable and organoleptically acceptable after one year storage period. Total viable counts (TVC) were generally low. Thermophilic organisms, anaerobes (clostridium) and coliforms (E. Coli type 1) were absent in...
Tipo: Report Palavras-chave: Preservatives; Storage conditions; Preservatives; Http://aims.fao.org/aos/agrovoc/c_6172.
Ano: 1988 URL: http://hdl.handle.net/1834/2432
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สารกันเสียและคุณภาพผักผลไม้แห้ง Thai Agricultural
Winus Puminat; Kulvadee Trongpanich; Siriporn Stonsaovapak.
Total seventy-six sampling of five groups from vegetable and fruit are shredded green mango, salted shredded green papaya, dried pickle peach, sweeten pickle radish and salted pickle radish. Average range in sampling products are found as the acid food and the Aw controlled food pH 3.07 – 3.43, Aw 0.779 – 0.827 and salt ( %NaCl ) 6.47 – 8.95. Inspection of additional preservatives and sweetener are analyzed with HPLC by C18 reverse phase column and diode array detector. Benzoic acid have a usage higher than sorbic acid. Quantity of their chemicals are orderly 89.21 – 117.76 mg/100g and 0.13 -1.56 mg/100g. Saccharine addition in each products have significantly different at α = 0.01. Saccharine are limited at 77.29 -145.61 mg/100g.
Tipo: PhysicalObject Palavras-chave: Preservatives; Dehydrate fruit and vegetable; Shredded green mango; Salted shredded green papaya; Dried pickle peach; Sweeten pickle radish; Salted pickle radish; มะม่วงอบแห้ง; มะละกอเส้นชนิดเค็ม; ลูกท้อดองแห้ง; หัวไชโป้วหวาน; หัวไชโป้วเค็ม; สารกันเสีย; คุณภาพผลิตภัณฑ์.
Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5239
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