<i>Aspergillus Flavus, Aspergillus Niger</i> , and <i>Penicillium Corylophilum</i> Spoilage Prevention of Bakery Products by Means of Weak‐Acid Preservatives
Sonia Marı́n, M.E. Guynot, Vicente Sanchís, J. Arbonés, Antonio J. Ramos
Journal of Food Science
Abstract
ABSTRACT: Apart from Eurotium species, Aspergillus and Penicillium isolates are common contaminants of bakery products. This paper deals with the use of weak‐acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate) to prevent spoilage by Aspergillus niger, A. flavus , and Penicillium corylophilum in analogs of a bakery product. A hurdle technology approach has been considered in which factors other than preservatives are pH and water activity. Potassium sorbate has been found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%). Suboptimal doses (0.03%) of all preservatives tested led to an enhancement of growth of Aspergillus and Penicillium isolates. The characteristics of the products involved must be carefully considered before making the decision of adding weak‐acid preservatives; moreover, they must be added at the right concentrations. Furthermore, more research is needed on the use of alternative natural preservatives, such as essential oils.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
suboptimal doses of preservatives enhance growth of Aspergillus and Penicillium isolates
“Suboptimal doses (0.03%) of all preservatives tested led to an enhancement of growth of Aspergillus and Penicillium isolates.”
potassium sorbate prevents fungal spoilage
“Potassium sorbate has been found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%).”