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Vanillin as an Antimicrobial for Producing Shelf‐stable Strawberry Puree
Author(s) -
CERRUTTI PATRICIA,
ALZAMORA STELLA M.,
VIDALES SUSANA L.
Publication year - 1997
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.1365-2621.1997.tb04442.x
Subject(s) - antimicrobial , vanillin , blanching , food science , shelf life , ascorbic acid , chemistry , food preservation , bacterial growth , bacteria , biology , organic chemistry , genetics
The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf‐stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (a w ) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.