Monoacylglycerols as Fruit Juices Preservatives

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Monoacylglycerols as Fruit Juices Preservatives

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Monoacylglycerols as Fruit Juices Preservatives

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

FR - Farmakologie a lékárnická chemie

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

567-572

Kód UT WoS článku

000312615700010

EID výsledku v databázi Scopus

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