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Thermal Inactivation of Yeasts in Fruit Juices Supplemented with Food Preservatives and Sucrose
Author(s) -
BEUCHAT L. R.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05010.x
Subject(s) - potassium sorbate , preservative , sodium benzoate , sucrose , food science , chemistry , orange (colour) , food preservatives , orange juice , yeast , candida krusei , potassium , sodium , biochemistry , candida tropicalis , sugar , organic chemistry
Thermal inactivation of five yeasts ( Candida krusei, Hansenula anomala, Saccharomyces bailii, S. cerevisiae and Torulopsis magnoliae ) suspended in five fruit juices (apple, apricot, grape, orange and pineapple) as affected by potassium sorbate, sodium benzoate and sucrose was investigated. Yeasts were most sensitive to heat when suspended in orange juice. Both preservatives, at a concentration as low as 100 ppm, enhanced the rate of inactivation in juices containing no added sucrose. Supplementation of juices with sucrose (30 and 50%) resulted in protection against death of yeasts. The detrimental effects of potassium sorbate and sodium benzoate were reduced in the presence of high concentrations of sucrose. While neither preservative exhibited a consistent superior lethal effect compared with the other, overall, sodium benzoate was generally more effective than was potassium sorbate.