Citrus extract or natamycin treatments on “Tzatziki” – A traditional Greek salad

Tsiraki, Maria I.; Savvaidis, Ioannis N.

doi:10.1016/j.foodchem.2013.07.087

Cited by 16 publications

(17 citation statements)

References 21 publications

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“…Oxyluciferin + AMP *+ PPi * + CO 2 + Light To our knowledge, Tzatziki has not been subjected to any study of its microbial flora except for some recent works on its stability against pathogen microorganisms (Tsiraki & Savvaidis, 2014).…”

Section: Resultsmentioning

confidence: 99%

Untitled

2019

Int. J. Food Stud.

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The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peerreviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Manuscripts focusing on Food related Education topics are particularly welcome. The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product's safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy.

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Section: Resultsmentioning

confidence: 99%

Untitled

2019

Int. J. Food Stud.

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“…Indeed, it is well known that natamycin block fungal growth by binding specifically to ergosterol, present almost exclusively in the fungi plasma membranes (Te Welscher et al, ). Many studies have documented the effect of natamycin for the control of M&Y in foodstuff, especially in cheeses, with variable results (Kallinteri, Kostoula, & Savvaidis, ; Ollé Resa, Jagus, & Gerschenson, ; Tsiraki & Savvaidis, ). Among them, similar results to those obtained in this study were observed by Tsiraki and Savvaidis (), who only achieved very slight reductions (of at most 0.6 log cycles) in the M&Y population of “Tzatziki,” a traditional Greek salad made of strained yogurt mixed with cucumber, garlic, salt, olive oil, and dill, treated with natamycin (20 ppm) and stored at 4 °C.…”

Section: Discussionmentioning

confidence: 97%

“…Many studies have documented the effect of natamycin for the control of M&Y in foodstuff, especially in cheeses, with variable results (Kallinteri, Kostoula, & Savvaidis, ; Ollé Resa, Jagus, & Gerschenson, ; Tsiraki & Savvaidis, ). Among them, similar results to those obtained in this study were observed by Tsiraki and Savvaidis (), who only achieved very slight reductions (of at most 0.6 log cycles) in the M&Y population of “Tzatziki,” a traditional Greek salad made of strained yogurt mixed with cucumber, garlic, salt, olive oil, and dill, treated with natamycin (20 ppm) and stored at 4 °C. On the contrary, Kallinteri et al () found that natamycin treatments (100 and 200 ppm) efficiently suppressed fungal growth in Galotyri cheese during 28 days at 4 °C.…”

Section: Discussionmentioning

confidence: 99%

Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh‐cut beet leaves

Fernández

Jagus

2017

Journal of Food Safety

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Antimicrobial effect of green tea (GTE), nisin (Ni), natamycin (Na), and their combinations on native mesophilic bacteria (MAB), Enterobacteriaceae (EB), and molds and yeast (M&Y) of fresh-cut beet leaves and on inoculated Listeria innocua (LI) and Escherichia coli (EC) were determined during storage at 15 8C. Individual treatments with Ni and Na were not effective in reducing nor controlling native microbiota. Conversely, treatments containing GTE 5% reduced MAB and EB initial counts to values below detection limit (DL 5 1 log UFC/g) for 24 hr. The most effective treatment for M&Y was the combination of GTE with Na, which maintained the counts in undetectable values (

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“…Nisin is very stable at pH range of 3.0 to 3.5 (Delves-Broughton, 2005). Natamycin also is stable at low pH values, but its activity can be reduced by low pH value of 3.0 (Tsiraki & Savvaidis, 2014). The lemon-flavored soft drinks used have a pH value about 3.0, which can maintain the stability of nisin and natamycin.…”

Section: Microbiological Changes During Shelf Lifementioning

confidence: 99%

“…Natamycin is a macrolide polyene antifungal, produced by the aerobic fermentation of Streptomyces natalensis (Tsiraki & Savvaidis, 2014). Natamycin is a natural fungicide commonly employed in the food industry, especially for dairy products (Kallinteri et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks

et al. 2019

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Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Onitially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UO/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UO/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.

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Citrus extract or natamycin treatments on “Tzatziki” – A traditional Greek salad

Cited by 16 publications

References 21 publications

Untitled

Untitled

Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh‐cut beet leaves

Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks

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