An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks

Azeredo, Denise Rosane Perdomo; Alvarenga, Verônica O.; Sant’Ana, Anderson S.; Srur, Armando Ubirajara Oliveira Sabaa

doi:10.1016/j.foodres.2016.01.024

Cited by 45 publications

(23 citation statements)

References 53 publications

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“…In Figures and , the change in pH of EWs during storage at different temperatures (4 and 25°C) is reported. The obtained data were included in the range of 2.5–4.0, as also reported by Azeredo, Alvarenga, Sant'Ana, and Sabaa Srur () regarding to different kinds of soft drink available on the market. The sample EW 50 that was enriched with lower content of antioxidant extract showed higher value of pH (with statistical differences between the two concentrations, p < .05), while the TA value decreased during the storage in all the treated samples.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.

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Section: Resultsmentioning

confidence: 99%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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“…The high level of yeast and moulds can be explained by their ability to grow in an acidic environment and the rich nutrient composition milieu like roselle drink [27] and high water activity in this beverage. The origin of fungi can be associated with Hibiscus calyces.…”

Section: Discussionmentioning

confidence: 99%

Influence of Sublethal Temperatures on Some Spore-forming and Vegetative Foodborne Bacteria and Impact on Hygienic Quality of the “Foléré” (Hibiscus sabdariffa) Beverage

Bayoï

Roger

Ehawa

et al. 2019

MRJI

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Aims: “Foléré” beverage is a refreshing locally made drink much appreciated by the populations of the hottest parts of Cameroon. This paper aims at investigating microbial contamination of “Foléré” beverage and highlights impact of the sublethal temperatures on the hygienic quality the beverage. Study Design: Design used for describing physicochemical and microbial profile is a random sampling and for impact of sublethal temperature on hygienic quality, we used food matrix simulations. Place and Duration of Study: Samples: Local markets, between August 2018 and June 2019. Methodology: The sample pH and soluble solids content were recorded using portables devices. Microbial analysis focused on total aerobic mesophilic bacteria, Escherichia coli, and spore-forming bacteria were determined according to accredited culture methods. Acidic “Foléré” beverage produced by an artisanal processing was sterilized and inoculated by Bacillus cereus T spores and Escherichia coli ATCC 25922 cells thermally stressed by pre-incubation at 10°C, 45°C, 50°C or 60°C for 45 min, 90 min and 180 min. The recovery method was used to determine acid pH resistance of both bacteria before and after sublethal thermal processing. Results: “Foléré” beverage is of poor hygienic quality according to standards, despite its very low pH (2.01). Beverages at pH 2.01 and inoculated by each one of referenced bacteria indicated that the samples which contained thermally stressed bacteria were worse hygienic quality than the same ones which contaminated with unstressed bacteria. Some of recovery percentages of bacteria thermally stressed were significantly higher (P =.05) than those of same bacteria thermally unstressed after acid treatments. That phenomenon was called thermal-induced bacterial acid resistance. Conclusion: it appeared that some sublethal cold and heat shock treatments (10°C/45 min, 45°C/45 min, 50°C/90 min and 180 min) could negatively affect food quality. So, the control of emergence and evolution of stress-resistant bacteria in food could help to improve food safety.

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“…Industrial sugar is usually obtained by processing of sugar cane and sugar beet. The reduction of sugar alters (increases) the water activity (a w ) level in sweetened milk-based beverages that further creates a favourable environment for lipid oxidation, non-enzymatic browning (Maillard reaction), the growth of microorganisms, and enzyme activity that pose safety and stability issues to the product [ 76 ].…”

Section: Functions Of Sugarmentioning

confidence: 99%

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Mahato

Keast

Liem

et al. 2020

Foods

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Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.

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An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks

Cited by 45 publications

References 53 publications

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Influence of Sublethal Temperatures on Some Spore-forming and Vegetative Foodborne Bacteria and Impact on Hygienic Quality of the “Foléré” (Hibiscus sabdariffa) Beverage

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

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