Vanillin as an antimicrobial for producing shelf-stable strawberry puree

The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry puree. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH t...

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Bibliographic Details
Published in:Journal of food science 1997-05, Vol.62 (3), p.608-610
Main Authors: Cerrutti, P, Alzamora, S.M, Vidales, S.L
Format: Article
Language:English
Subjects:
ALIMENTOS
antimicrobial
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
Bacteria
Berries
Biological and medical sciences
Food industries
FOODS
FRAISE
FRESA
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
KEEPING QUALITY
Microbiology
PRESERVACION
PRESERVATION
PRODUIT ALIMENTAIRE
STORAGE LIFE
STRAWBERRIES
strawberry purée
VANILLIN
VANILLINA
VANILLINE
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Summary:The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry puree. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for greater than or equal to 60 days storage at room temperature
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb04442.x