Monoacylglycerols as Fruit Juices Preservatives

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868364" target="_blank" >RIV/70883521:28110/12:43868364 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Monoacylglycerols as Fruit Juices Preservatives
Original language description
Monoacylglycerols as fruit juices preservatives. Czech J. food Sci., 30: 567-572. Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have beendesigned to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate theantimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungiin vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 mu g/ml
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
FR - Pharmacology and apothecary chemistry
OECD FORD branch
—

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)