VANILLIN AS AN ANTIMICROBIAL FOR PRODUCING SHELF-STABLE STRAWBERRY PUREE

Authors
CERRUTTI P ALZAMORA SM VIDALES SL
Citation
P. Cerrutti et al., VANILLIN AS AN ANTIMICROBIAL FOR PRODUCING SHELF-STABLE STRAWBERRY PUREE, Journal of food science, 62(3), 1997, pp. 608-610
Citations number
24
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
62
Issue
3
Year of publication
1997
Pages
608 - 610
Database
ISI
SICI code
0022-1147(1997)62:3<608:VAAAFP>2.0.ZU;2-7
Abstract
The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry puree. M ild 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 greater than or equal to 60 days storage at room temperature.