Publication
Use of organic acids as a substitute for potassium sorbate in fruit preparations
| dc.contributor.author | Sorathiya, Kavita | |
| dc.contributor.author | Melo, Adma | |
| dc.contributor.author | Rodrigues, Cristina | |
| dc.contributor.author | Paulico, Luis | |
| dc.contributor.author | Hogg, Maria Conceição | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2025-05-26T11:30:56Z | |
| dc.date.available | 2025-05-26T11:30:56Z | |
| dc.date.issued | 2024-07 | |
| dc.description.abstract | Introduction: In recent years, development of healthier foods with cleaner labels has been a growing concern in the food industry, driven by consumer demand for more natural and transparent products. Yogurt is among the most popular fermented dairy products due to its nutritional benefits, health properties, and consumer- preferred sensory characteristics [1]. It is often prepared with various fruits, fruit preparations, fruit seed extracts, and fibers to enhance health benefits, improve nutritional value, and enhance taste [2]. Yogurt is susceptible to spoilage by yeast and mold, especially under favorable refrigeration temperatures and low pH conditions. Potassium sorbate is a commonly used preservative in the food industry, being the main preservative used in fruit preparations for addition to yogurt [3]. However, it exhibits cytotoxic and genotoxic effects, contributing to chronic diseases [4]. Natural antimicrobial compounds from different sources have gained interest as effective preservatives. Some organic acids and their salts are Generally Recognized as Safe (GRAS) and are used as antimicrobial agents, antioxidants, acidulants, flavor enhancers, pH adjusters, and even nutrients in food products [5]. Objective: The objective of this study was to investigate the use of organic acids as a substitute for potassium sorbate in fruit preparations for addition to yogurt. Conclusions: When the organic acids was incorporated into the fruit preparation for addition to yogurt inoculated with E.coli it was possible to notice that the growth of E.coli was completely inhibited after 7 days, similar to the control treatment (potassium sorbate). Organic acids did not inhibit the growth of P. fermentans in the fruit preparation after 21 days of study, but when compared with the control treatment propionic acid showed a reduction of approximately 1 log CFU/g over the 21 days. Based on these results, other combinations need to be tested and added to fruit preparations, and thus select a better natural solution to this problem. | eng |
| dc.identifier.uri | http://hdl.handle.net/10400.14/53412 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Use of organic acids as a substitute for potassium sorbate in fruit preparations | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.conferenceDate | 2024-07-05 | |
| oaire.citation.conferencePlace | Porto, Portugal | |
| oaire.citation.title | Encontro Ciência 2024: +Ciência para Uma Só Saúde e bem-estar global | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |