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Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/123456789/5245

Título : Improving the safety and shelf-life of orange and mango juices using Panax ginseng, malic acid and potassium sorbate
Autor : Raybaudi-Massilia, Rosa
Zambrano-Durán, Alexandra
Mosqueda-Melgar, Jonathan
Calderón-Gabaldón, María I.
Palabras clave : Antimicrobials
Mango
Orange
Panax ginseng
Salmonella
E. coli O157:H7
Fecha de publicación : 2012
Editorial : Springer
Citación : Journal of Consumer Protection and Food Safety
Citación : Journal of Consumer Protection and Food Safety;7
Resumen : In this research, several plant compounds were in vitro evaluated against Salmonella enterica ser. Saintpaul and Escherichia coli O157:H7 through disc’s method. Among them Panax ginseng (PG)showed the highest antimicrobial activity in comparison to other natural antimicrobials.Combinations of PG (2 % v/v) with malic acid (MA)(0.5 % v/v) and/or potassium sorbate (PS) (0.05 % v/v) were made for evaluating their effects on S. Saintpaul and E. coli O157:H7 populations in sterile and fresh mango and orange juices stored at 5 C. The best combination of antimicrobial compounds on native flora (during 21 days) as well as sensory attributes (0 day) of fresh juices were evaluated. The antimicrobial compounds added into mango and orange juices were more effective against S. Saintpaul than against E. coli O157:H7. The combination of PG (2 % v/v), MA (0.5 % v/v) and PS (0.05 % v/v) showed the highest antimicrobial effectiveness against both pathogenic microorganisms in both juices, in addition to a higher microbiological inhibition during storage (21 days). Sensory attributes such as aroma, color and taste were enhanced, but acidity was notably affected in both juices. In conclusion, the combination of PG, MA and PS could be an effective method in the food industry for ensuring the microbial safety and quality in mango and orange juices.
URI : http://saber.ucv.ve/jspui/handle/123456789/5245
ISSN : DOI 10.1007/s00003-012-0791-y
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