Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks

Detalhes bibliográficos
Autor(a) principal: GARAVAGLIA,Juliano
Data de Publicação: 2019
Outros Autores: 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
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274
Resumo: 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 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.
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spelling Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinksnatamycinnisinsoft drinksbenzenepreservativesAbstract 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 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.13217info:eu-repo/semantics/openAccessGARAVAGLIA,JulianoPINTO,Laura Massochin NunesSOUZA,Daiana deCASTILHOS,Juliana deROSSI,Rochele CassantaMACHADO,Isabel Cristina KasperRAMOS,Renata Cristina de SouzaZIEGLER,Denise Dumoncel Righettoeng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200274Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
title Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
spellingShingle Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
GARAVAGLIA,Juliano
natamycin
nisin
soft drinks
benzene
preservatives
title_short Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
title_full Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
title_fullStr Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
title_full_unstemmed Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
title_sort Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
author GARAVAGLIA,Juliano
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv natamycin
nisin
soft drinks
benzene
preservatives
topic natamycin
nisin
soft drinks
benzene
preservatives
description 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 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.13217
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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