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| TI: | The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts. |
| DA: | 15-Nov-2004 |
| DT: | Journal Article |
| AU: | Penney, V.; Henderson, G.; Blum, C.; Johnson-Green, P. |
| PY: | 2004 |
| AD: | Correspondence (Reprint) address, P. Johnson-Green, Sch. of Sci., Univ. of Ontario Inst. of Tech., Oshawa, Ont. L1H 7K4, Canada. Fax +1-905-436-9010. E-mail perry.johnson-green@uoit.ca |
| SO: | Innovative Food Science and Emerging Technologies 5 (3) 369–375 |
| RF: | 31 ref. |
| LA: | English |
| SN: | 1466-8564 |
| AB: | Use of vanillin, nisin and cranberries to control microbial spoilage in yoghurts containing minimally processed fruits (wild blueberries, peaches and/or cranberries) was investigated. Yoghurt was divided into 50 g portions and all but the control samples were mixed with 20 g of minimally processed fruit. Where necessary, samples were then treated with vanillin (250–2000 ppm) and/or nisin (250 ppm) before incubation at 4°C for 3 wk. During storage, little microbial growth was exhibited by yoghurt that did not contain blueberries. In contrast, yoghurt containing blueberries but no preservatives showed visible deterioration (clumping and yellow surface slime) after 2 wk of storage. Fungal growth then became apparent and levels of total microorganisms increased from 3 to >5 log cfu/g during the 3 wk of storage. Addition of nisin to yoghurt with blueberries resulted in similar trends for microbial growth and changes in the visual appearance of the yoghurt. Addition of 2000 ppm vanillin, however, with or without nisin, significantly suppressed fungal and total microbial growth (P < 0.001). Addition of vanillin at 1000 ppm was also able to control microbial growth, but delayed microbial spoilage only briefly. Addition of cranberries to yoghurt containing blueberries extended shelf life, but only by 1 wk. In an extension to the study, acid and non-acid adapted bacteria (Escherichia coli) were inoculated into vanillin-treated yoghurt samples at 103 or 106 cfu/g to assess the effects of this preservative upon the types of bacteria that might be harboured by minimally processed fruits intended for addition to yoghurt. Vanillin was not able to inhibit acid adapted E. coli. |
| SC: | Milk and dairy products |
| KW: | BACTERIOCINS; BLUEBERRIES; CRANBERRIES; ESCHERICHIA; ESCHERICHIA COLI; FOOD SAFETY DAIRY PRODUCTS; FRUIT YOGHURT; MICROBIAL SPOILAGE; MINIMALLY PROCESSED FOODS; NISIN; PEACHES; PRESERVATIVES; PROCESSED FOODS; SHELF LIFE; SPOILAGE; VANILLIN; YOGHURT |
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