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EDIBLE COATING AS PRESERVATIVE CARRIERS TO INHIBIT YEAST ON TAIWANESE‐STYLE FRUIT PRESERVES
Author(s) -
CHEN MINJANE,
WENG YIHMING,
CHEN WENLUNG
Publication year - 1999
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1999.tb00236.x
Subject(s) - preservative , food science , yeast , sugar , palmitic acid , benzoic acid , chemistry , glycerol , coating , fatty acid , sucrose , organic chemistry , biochemistry
Edible coatings composed of methyl cellulose, glycerol, and fatty acid (stearic acid or palmitic acid) were tested as the preservative carriers for inhibition of surface microbial growth on Taiwanese‐style fruit preserves. These intermediate moisture foods, preserved by high sugar concentrations, spoil mainly by osmophilic yeasts growing on the surface. Two types of fruit preserves (Ten‐shing mei and Ching‐shuan mei) prepared from plum were covered with edible coatings containing benzoic acid. Two osmophilic yeasts (Zygosaccharomyces rouxii and Zygosaccharomyces mellis) were used as testing microorganisms. Yeast growth was inhibited when both fruit preserves contained 50–100 μg of benzoic acid (per gram). Furthermore, fruit preserves covered with edible coating showed no differences compared to uncoated samples in sensory evaluation. The results suggested that edible coating could serve as food additive carriers.