Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical prese...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Hindawi Limited
2018
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| Acceso en línea: | https://hdl.handle.net/10568/100353 |
| _version_ | 1855520216509841408 |
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| author | Musyoka, J. Abong, G.O. Mbogo, D. Fuchs, R. Low, Jan W. Heck, S. Muzhingi, T. |
| author_browse | Abong, G.O. Fuchs, R. Heck, S. Low, Jan W. Mbogo, D. Musyoka, J. Muzhingi, T. |
| author_facet | Musyoka, J. Abong, G.O. Mbogo, D. Fuchs, R. Low, Jan W. Heck, S. Muzhingi, T. |
| author_sort | Musyoka, J. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree. |
| format | Journal Article |
| id | CGSpace100353 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Hindawi Limited |
| publisherStr | Hindawi Limited |
| record_format | dspace |
| spelling | CGSpace1003532024-05-01T08:16:11Z Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree Musyoka, J. Abong, G.O. Mbogo, D. Fuchs, R. Low, Jan W. Heck, S. Muzhingi, T. acidification preservatives sweet potatoes storage food science Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree. 2018-06-07 2019-03-19T20:49:07Z 2019-03-19T20:49:07Z Journal Article https://hdl.handle.net/10568/100353 en Open Access Hindawi Limited Musyoka, J.; Abong, G.O.; Mbogo, D.; Fuchs, R.; Low, J.W.; Heck, S.; Muzhingi, T. 2018. Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree. International Journal of Food Science. ISSN 2314-5765. Article ID 8410747. 11 p. |
| spellingShingle | acidification preservatives sweet potatoes storage food science Musyoka, J. Abong, G.O. Mbogo, D. Fuchs, R. Low, Jan W. Heck, S. Muzhingi, T. Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| title | Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| title_full | Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| title_fullStr | Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| title_full_unstemmed | Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| title_short | Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| title_sort | effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| topic | acidification preservatives sweet potatoes storage food science |
| url | https://hdl.handle.net/10568/100353 |
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