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The potential application of vanillin in preventing yeast spoilage of soft drinks and fruit juices.

Author(s) : FITZGERALD D. J., STRATFORD M., GASSON M. J., et al.

Type of article: Article

Summary

The preservative effect of vanillin, the major constituent of vanilla beans, was studied in an apple juice and peach-flavoured soft drink. Vanillin activity was tested against Saccharomyces cerevisiae and Candida parapsilosis at 8 and 25 °C over an 8-week storage period. Concentrations of 20 and 10 mM vanillin, respectively, were required to achieve complete inhibition of both yeast strains inoculated at a level of about 10 000 CFU/ml in the apple juice and peach-flavoured soft drink over the 8-week storage at 25 °C. These effective levels were reduced to 5 and 1 mM, when the storage temperature was reduced to 8 °C. A biocidal effect against both yeasts was observed within 96 h to 8 weeks, with vanillin concentrations of 5 to 40 mM. The increased activity of vanillin in the peach-flavoured soft drink (pH 3.1) in comparison to the apple juice (pH 3.5) is probably pH related; however, variation in vitamin and mineral levels or the presence of other phenolic compounds between the two drinks might also have contributed to the observed differences. Furthermore, the increased activity at the lower temperature could be linked to the combination of the increased membrane fluidity and the membrane-perturbing action of vanillin. The authors conclude that vanillin has the potential to preserve fruit juices and soft drinks that are low in both lipid and protein content against S. cerevisiae and C. parapsilosis.

Details

  • Original title: The potential application of vanillin in preventing yeast spoilage of soft drinks and fruit juices.
  • Record ID : 2004-2372
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 2
  • Publication date: 2004/02
  • Document available for consultation in the library of the IIR headquarters only.

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