Showing papers on "Sodium propionate published in 2002"
TL;DR: The effectiveness of low-toxicity chemicals as possible alternatives to synthetic fungicides for the control of post-harvest green and blue moulds of citrus was evaluated in this article, where a preliminary selection of chemicals, mostly common food additives, was made through in vivo primary screening with oranges artificially inoculated with Penicillium digitatum or P italicum.
Abstract: The effectiveness of low-toxicity chemicals as possible alternatives to synthetic fungicides for the control of post-harvest green and blue moulds of citrus was evaluated. A preliminary selection of chemicals, mostly common food additives, was made through in vivo primary screenings with oranges artificially inoculated with Penicillium digitatum or P italicum. Selected compounds and mixtures were tested as heated solutions in small-scale trials. Immersion of artificially inoculated oranges or lemons for 120 s in solutions at 40.6 degrees C and natural pH of potassium sorbate (0.2 M), sodium benzoate (0.2 M) or mixtures (0.1 + 0.1 M) of potassium sorbate with sodium benzoate, sodium propionate or sodium acetate were the most effective organic acid salts tested and reduced green mould by 70-80% after 7 days of storage at 20 degrees C. The mixtures did not significantly enhance the effectiveness of potassium sorbate or sodium benzoate alone. These solutions were as effective as sodium carbonate or calcium polysulphide treatments and, in general, they were more effective on lemons than on oranges. Satisfactory control of green and blue moulds was obtained by dipping oranges for 150 s in solutions of sodium molybdate (24.2 mM) or ammonium molybdate (1.0 mM) at 48 or 53 degrees C, but not at 20 degrees C. At 53 degrees C, however, the effectiveness of hot water was not enhanced by either molybdate. Molybdenum salts at higher concentrations were phytotoxic and stained the fruit. At non-phytotoxic concentrations, the effectiveness of these solutions was more influenced by temperature than by concentration. In general, the inhibitory effects of all compounds tested were not fungicidal but fungistatic and not very persistent. In conclusion, potassium sorbate, sodium benzoate and ammonium molybdate, among the wide range of chemicals tested, were superior for the control of post-harvest Penicillium decay of citrus fruit.
126 citations
TL;DR: Generally-recognized-as-safe chemicals applied to the surfaces of turkey frankfurters were evaluated for their ability to reduce populations of or inhibit the growth of Listeria monocytogenes, and the degree of growth inhibition was directly proportional to the concentration of the preservative.
81 citations
TL;DR: In this paper, a study was conducted to determine the possibility of reducing mold growth during bread storage through interaction with active packaging film, where three slices of bread were piled, sandwiched with the prepared film pieces, packed in low-density polyethylene bags and stored for 15 days at 25°± 2°C.
Abstract: Baked products lose quality by loss of moisture, staling and mould growth The objective of this study was to determine the possibility of reducing mould growth during bread storage through interaction with active packaging film Cellulose acetate films containing 0%, 2% and 4% sodium propionate were prepared Three slices of bread were piled, sandwiched with the prepared film pieces, packed in low-density polyethylene bags and stored for 15 days at 25 ± 2°C Treatment with no film between the slices of bread served as a control The microbiological analyses showed that increased propionate concentration into the film decreased mould growth during the storage period Bread stored with no film showed a lower mould count compared with bread in contact with film without sodium propionate, which may be due to absence of air between the slices resulting from closeness of the bread slices The water activity, pH and moisture content showed small variations during the storage period Copyright © 2002 John Wiley & Sons, Ltd
44 citations
TL;DR: There was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage, and only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22 degrees C for 7 days or longer.
44 citations