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Effect of food matrix on antimicrobial activity upon food spoilage Lactic Acid Bacteria

2014Conference object Open access
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dc.contributor.authorCosta, E. M.
dc.contributor.authorSilva, S.
dc.contributor.authorMatias, C.
dc.contributor.authorMatias, O.
dc.contributor.authorCouto, J. A.
dc.contributor.authorGomes, A. M.
dc.contributor.authorPintado, M. M.
dc.date.accessioned2015-05-11T10:16:31Z
dc.date.available2015-05-11T10:16:31Z
dc.date.issued2014
dc.description.abstractLactic acid bacteria (LAB) have been used in foodstuffs due to the desirable effects on the organoleptic and functional characteristics; however they can also cause food spoilage by producing off-flavours, carbon dioxide and textural changes. In such circumstances, their intrinsic high resistance to acidic conditions and antimicrobials poses a problem to the food industry. So it is important to select amongst the food additives those that assure LAB inhibition in acid and complex food matrices assuring safety and quality preservation. In this work we describe the antimicrobial efficiency of sodium diacetate in two prototypes of mayonnaise and ketchup. To that end both matrices (ketchup and mayonnaise) formulated with the selected antimicrobial agent were inoculated with a LAB isolated from previously spoiled sauces and the capability to reduce their initial viable cell numbers was evaluated. The results obtained showed that the inclusion of this antimicrobial into both matrices was not completely successful. While in the ketchup prototype revealed high antimicrobial activity reducing, in 24 h, LAB viable counts by 5.37 log CFU/g, in the mayonnaise only 1 log CFU/g reduction was observed in the same time frame. A probable cause for this discrepancy is the higher fat content of mayonnaise that may be blocking the antimicrobial activity. In conclusion the results obtained show the need to adapt the antimicrobial solution to different complex matrices, since several interactions between food matrix and antimicrobial components may occur
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationCOSTA, E. M… [et al.] - Effect of food matrix on antimicrobial activity upon food spoilage Lactic Acid Bacteria. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 86por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17520
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherUniversidade do Minho. Departamento de Engenharia Biológica
dc.relationQREN-ADI 30230
dc.subjectChitosan derivativepor
dc.subjectMaillard reactionpor
dc.subjectStructural characterizationpor
dc.titleEffect of food matrix on antimicrobial activity upon food spoilage Lactic Acid Bacteriapor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.startPage86
oaire.fundingStream3599-PPCDT
person.familyNameCosta
person.familyNameCouto
person.familyNameGomes
person.familyNamePintado
person.givenNameEduardo
person.givenNameJosé António
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier1393111
person.identifier162628
person.identifier456608
person.identifier.ciencia-idB218-870B-98B5
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0002-3156-1412
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridAAZ-2861-2021
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id35614525200
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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