Share

Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.

Number: 135

Author(s) : HERNANDEZ-CANOVAS J. D., GUILLEN-LOPEZ I., VIZCAINO-MILLA P., ANDREO-LOPEZ M. I., SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.

Summary

Ranch sauce is very consumed in the USA, and despite having a very acid pH (3.5-4.5), some species of pathogenic yeasts have been detected in this type of sauces. On the other hand, consumers demand food with a clean label, free of chemical synthesis additives. The objective of this work has been to avoid the food contamination by Candida species, without the use of chemical preservatives in ranch sauce. The treatments were, one, using a common mixture of potassium sorbate and sodium benzoate, and the other, using a natural food composition rich in plant polyphenols (NFC) at 5ºC for 10 weeks. NFC showed partial fungicidal effect against C. metapsilosis, reducing two logarithmic units for 10 weeks. S/B decreased viable cells to non-detectable counts from the second week of the experiment. The incorporation of NFC opens the possibility of formulating clean label sauces without chemical preservatives.

Available documents

Format PDF

Pages: 8

Available

  • Public price

    20 €

  • Member price*

    15 €

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.
  • Record ID : 30028089
  • Languages: English
  • Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Publication date: 2020/11/11

Links


See other articles from the proceedings (80)
See the conference proceedings

Indexing