Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf‐life

Alklint, Charlotte; Wadsö, Lars; Sjöholm, Ingegerd

doi:10.1002/jsfa.1942

Cited by 29 publications

(24 citation statements)

References 17 publications

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“…1(a)). The faster decrease in pH of spice and juice products during storage was also observed by Modi et al (15) and Alklint et al (16). The decrease in pH would have been due to chemical changes and not microbiological activity, as there was no microbial growth during storage.…”

Section: Patterns Of Quality Change and Primary Quality Indices Of Thsupporting

confidence: 65%

“…Therefore, it has been proposed as a primary quality index for the soybean paste seasoning. Change in pH has often been used as an index for determining the shelf life of meat, fruit juices, and meals (16,21,22).…”

Section: Patterns Of Quality Change and Primary Quality Indices Of Thmentioning

confidence: 99%

“…7). Alklint et al (16) determined the shelf life of carrot juice using a sigmoidal function to describe pH change. Baiano et al (25) also reported that pH change of tomato sauce could be represented by a cosine function against time.…”

Section: Kinetics Of Primary Quality Index Changesmentioning

confidence: 99%

See 2 more Smart Citations

Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

Yun¹,

Cha²,

Lee³

2007

JFN

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This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH＝4.3; aw＝0.98), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH＝4.0; aw＝0.78), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH＝4.0; aw＝0.88) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

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Section: Patterns Of Quality Change and Primary Quality Indices Of Thsupporting

confidence: 65%

Section: Patterns Of Quality Change and Primary Quality Indices Of Thmentioning

confidence: 99%

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Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

Yun¹,

Cha²,

Lee³

2007

JFN

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“…Further, it is possible to monitor bacterial activity in the presence of antimicrobial agents and/or medical devices and implants because there is no requirement for optical clarity of the test system. IMC has been used to follow microbiological activity in a wide range of applications, including for monitoring and quantifying soil microbial activity and contamination [2][3], treatment of sewage [4], detecting infection in and contamination of clinical products and samples [5], quantifying the efficacy of antimicrobial compounds [6][7], including the mode of action of bacteriostatic or bactericidal compounds [8] and antiviral compounds [9][10] and looking at spoilage of food [11]. A few studies have been conducted on defined mixed cultures with the aim of investigating the relationship between two or more bacteria (for instance, [12][13][14]).…”

Section: Introductionmentioning

confidence: 99%

Development of a flow system for studying biofilm formation on medical devices with microcalorimetry

Said

Walker

Parsons

et al. 2015

Methods

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Isothermal microcalorimetry (IMC) is particularly suited to the study of microbiological samples in complex or heterogeneous environments because it does not require optical clarity of the sample and can detect metabolic activity from as few as 10 4 CFU/mL cells.While the use of IMC for studying planktonic cultures is well established, in the clinical environment bacteria are most likely to be present as biofilms. Biofilm prevention and eradication present a number of challenges to designers and users of medical devices and implants, since bacteria in biofilm colonies are usually more resistant to antimicrobial agents.Analytical tools that facilitate investigation of biofilm formation are therefore extremely useful.While it is possible to study pre-prepared biofilms in closed ampoules, better correlation with in-vivo behaviour can be achieved using a system in which the bacterial suspension is flowing. Here, we discuss the potential of flow calorimetry for studying biofilms and report the development of a simple flow system that can be housed in a microcalorimeter. The use of the flow system is demonstrated with biofilms of Staphylococcus aureus.

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“…Very sensitive measurements of heat flows using microcalorimetry is one of the most attractive techniques for studying and monitoring of the metabolic activity of bacteria in opaque liquid media, and solid matrices [11][12][13]. It could be successfully applied in the studies of spoilage processes and shelf-life determination of products containing microbes [8,[14][15][16], in fact in all cases where the possibilities of optical and other physical methods are limited due to the non-transparency of media [17,18].…”

Section: Introductionmentioning

confidence: 99%

Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro-Organisms

Kazarjan¹,

Kabanova²,

Vilu³

2012

AiM

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Extruded dry dog food products claimed to have a probiotic ingredient of Enterococcus faecium (NCIMB10415) in the commercial available formulations under the brand name of ProBiotic LIVE (Bacterfield S.A., Luxembourg) were studied in the present work using a multichannel thermal activity monitor TAM III. Maximum specific growth rate, heat produced during different growth phases, and lag-phase duration were determined. The length of the lag-phase that can be used to determine the time necessary for the probiotic ingredient to restore its activity after consumption of probiotic containing extruded products was also measured. The calorimetric data confirmed the ability of the Enterococcus faecium to grow at the acidic pH conditions, modeling conditions of gastro-intestinal tract of dogs, and preserve its metabolic activity (viability) at the same level as at the neutral pH. The results obtained indicated that microcalorimetry was a precise and convenient tool for monitoring probiotic activity in complicated solid-state matrices.

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Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf‐life

Cited by 29 publications

References 17 publications

Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

Development of a flow system for studying biofilm formation on medical devices with microcalorimetry

Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro-Organisms

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