Evaluation of antimicrobial efficacy against spoilage microorganisms and impact on beverage color and turbidity of commercial preservatives derived from edible mushrooms

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yupawadee Galasong , Ann Charles-Vegdahl , Randy W. Worobo
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引用次数: 0

Abstract

The antimicrobial efficacy and the impact on sensory quality of preservatives from different natural sources can vary dramatically. This makes it challenging for manufacturers to incorporate natural preservatives in shelf-stable beverage formulation. This study compares new-to-market natural glycolipids (NG) derived from Dacryopinax spathularia and white button mushroom extract (WBME) containing chitosan from Agaricus bisporus. The antimicrobial efficacy was evaluated in a microbial spoilage challenge study wherein three-species suspensions of yeasts (Saccharomyces cerevisiae YG25, Zygosaccharomyces bailii DSM 70492 and Candida parapsilosis TD-0020), bacteria (Lactiplantibacillus plantarum DSM 12028, Lactococcus lactis DSM 20481 and Gluconobacter oxydans AC39) and fungal spores (Aspergillus brasiliensis DSM 1988, Byssochlamys nivea DSM 1824 and Penicillium roqueforti DSM 1079) were inoculated (100 CFU/mL per species) in acidified iced tea and juice drink. The preservatives were tested at concentrations within the range proposed by their respective manufacturers. They were also benchmarked against sodium benzoate (SB) and potassium sorbate (PS). Beverage samples were maintained at ambient temperature for 12 weeks and analyzed for microbial counts, pH, total soluble solids (TSS) at week 0, 1, 2, 4, 8 and 12. The impact on color and turbidity was assessed in a separate trial without spoilage microorganisms. Overall, NG was more effective and consistent than WBME and PS + SB in preventing spoilage by selected bacteria, yeasts, and molds in this study without significant impact on pH and TSS. WBME counterproductively supported the growth G. oxydans AC39 in acidified iced tea. WBME at high concentration appeared to reduce growth of S. cerevisiae YG25 and Z. bailii DSM 70492, but not C. parapsilosis TD-0020 whereas PS + SB could not inhibit any yeast species. WBME reduced mold spoilage for 4 weeks, after which the antifungal effects wore off. Finally, WBME and NG at high concentrations may cause separation, which increases beverage turbidity upon remixing and lightens the beverage color, especially if the beverage contains a significant amount of pectin.
食用菌防腐剂对腐败微生物的抑菌效果评价及对饮料颜色和浊度的影响
不同天然来源的防腐剂的抗菌效果和对感官质量的影响可能会有很大差异。这使得制造商在货架稳定的饮料配方中加入天然防腐剂具有挑战性。本研究比较了从spathularia中提取的新上市天然糖脂(NG)和从双孢蘑菇中提取的含有壳聚糖的白钮菇提取物(WBME)。在一项微生物腐败挑战研究中,对三种酵母悬浮液(酿酒酵母菌YG25、白耳酵母DSM 70492和假丝酵母TD-0020)、细菌(植物乳杆菌DSM 12028、乳酸乳球菌DSM 20481和氧葡萄糖杆菌AC39)和真菌孢子(巴西曲霉DSM 1988、巴西酵母菌DSM 1988、巴西酵母菌DSM 1998)进行了抑菌效果评估。在酸化冰茶和果汁饮料中接种尼维贝氏青霉(Byssochlamys nivea DSM 1824)和罗氏青霉(Penicillium roqueforti DSM 1079)(每种100 CFU/mL)。在各自制造商建议的浓度范围内对防腐剂进行了测试。它们还以苯甲酸钠(SB)和山梨酸钾(PS)为基准。饮料样品在室温下保存12周,并在第0、1、2、4、8和12周分析微生物计数、pH值、总可溶性固形物(TSS)。在没有腐败微生物的单独试验中评估了对颜色和浊度的影响。总体而言,在防止本研究中选定的细菌、酵母和霉菌的腐败方面,NG比WBME和PS + SB更有效和一致,且对pH和TSS没有显著影响。WBME对酸化冰茶中氧化革霉AC39的生长起反作用。高浓度WBME对酿酒酵母YG25和百利酵母DSM 70492的生长有抑制作用,对副酿酒酵母TD-0020没有抑制作用,而PS + SB对酵母菌没有抑制作用。WBME减少霉菌腐败4周后,抗真菌效果逐渐消失。最后,高浓度的WBME和NG可能导致分离,这增加了再混合时饮料的浑浊度,使饮料颜色变浅,特别是当饮料含有大量的果胶时。
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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