Monoacylglycerols as fruit juices preservatives

• Published in: Czech Journal of Food Sciences 2012-01, Vol.30 (6), p.567-572
• Main Authors: Dolezalkova, I., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky, Macalik, Z., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky, Butkovicova, A., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky, Janis, R., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky, Bunkova, L., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie Tuku, Tenzidu a Kosmetiky
• Format: Article
• Language: English
• Subjects: ACILGLICEROLES; ACYLGLYCEROLE; ACYLGLYCEROLS; ALTERNARIA ALTERNATA; Antiinfectives and antibacterials; antimicrobial activity; Antimicrobial agents; ANTIMICROBIAL PROPERTIES; ANTIMICROBIALS; ANTIMICROBIANOS; ANTIMICROBIEN; APPLE JUICE; Apples; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; ASPERGILLUS NIGER; BACTERIA; BIOLOGICAL CONTAMINATION; CHAMPIGNON; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; CRECIMIENTO; CROISSANCE; filamentous fungi; Flora; Food; FOOD HYGIENE; Food microbiology; Food production; Food products; FOOD SAFETY; FRUIT JUICES; FUNGI; GROWTH; HIGIENE DE LOS ALIMENTOS; HONGOS; http://www.fao.org/aos/agrovoc#c_26373; http://www.fao.org/aos/agrovoc#c_26756; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_28427; http://www.fao.org/aos/agrovoc#c_28469; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_3123; http://www.fao.org/aos/agrovoc#c_3145; http://www.fao.org/aos/agrovoc#c_3297; http://www.fao.org/aos/agrovoc#c_33593; http://www.fao.org/aos/agrovoc#c_33794; http://www.fao.org/aos/agrovoc#c_3394; http://www.fao.org/aos/agrovoc#c_33995; http://www.fao.org/aos/agrovoc#c_34544; http://www.fao.org/aos/agrovoc#c_4082; http://www.fao.org/aos/agrovoc#c_509; http://www.fao.org/aos/agrovoc#c_765; http://www.fao.org/aos/agrovoc#c_8480; http://www.fao.org/aos/agrovoc#c_8893; HYGIENE DES ALIMENTS; INHIBICION; INHIBITION; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; JUGO DE FRUTAS; Juices; JUS DE FRUITS; JUS DE POMME; KEEPING QUALITY; LEVADURA; LEVURE; Microbiology; Microorganisms; MONO AND DIGLYCERIDES; MONO ET DIGLYCERIDE; MONO Y DIGLICERIDOS; Monoglycerides; MUCOR RACEMOSUS; PENICILLIUM ROQUEFORTII; Preservatives; PROPIEDADES ANTIMICROBIANAS; PROPRIETE ANTIMICROBIENNE; Shelf life; Spoilage; Yeast; YEASTS; ZUMO DE MANZANA
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/485/2011-cjfs

Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluated the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 microg/mL, and to prevent microbial spoilage of apple juices for at least two weeks.