Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories

Clercq, Nikki De; Coillie, Els Van; Pamel, Els Van; Meulenaer, Bruno De; Devlieghere, Frank; Vlaemynck, Geertrui

doi:10.1016/j.fm.2014.08.012

Cited by 15 publications

(10 citation statements)

References 28 publications

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“…7a). In a previous study, De Clerq et al (2015) observed that xerophilic fungi are amongst the most potential spoilage organisms present in chocolate fillings, especially the genera Penicillium, Aspergillus, Eurotium and Zygosaccharomyces (Marvig et al, 2014). These organisms were observed in the environment of chocolate factories but mostly in some ingredients used to produce chocolate fillings, like nuts (De Clerq et al, 2015) and sugar syrup (Marvig et al, 2014).…”

Section: Microbiological Flora During Storagementioning

confidence: 99%

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

2017

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The conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of traditional filled pralinés to only 3-4 months. The aim of this study was to evaluate the influence of the concentration of iota-carrageenan on chemical, rheological, image analysis and microbial properties of reduced-fat white chocolate fillings during storage time. Two batches of reduced-fat filling were produced using white chocolate, commercial grade sugar, skimmed milk, inverted sugar and iota-carrageenan (at 0.5 % w/w and 1.0 % w/w concentration) and stored at 4 ºC during 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease in pH, aw and moisture during storage time. The rheological characterization concluded that all formulations presented a shearthinning behaviour and both flow index (n) and consistency (K) were correlated with iota-carrageenan concentration and with storage time. The concentration of iota-carrageenan did not influence the digital image analysis of chocolate fillings, but a shift was observed during storage time, especially at the end. The microbial analysis showed a positive correlation to storage time in the formulation using 1.0 % iota-carrageenan, nevertheless all results were quite acceptable and within the recommended safety values.

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Section: Microbiological Flora During Storagementioning

confidence: 99%

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

2017

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“…This means that these foods will only deteriorate when the water absorption allows some xerophilous molds to multiply, for example, Bettsia alvei , Neosartorya glabra , and Chrysosporium xerophilum (Kinderlerer ; ICMSF ; Thompson ; ICMSF ). Some chocolate‐based sweets, however, in particular products containing fillings with an intermediate a w (0.7 to 0.90) are susceptible to deterioration caused by these xerophilic fungi as well as some osmophilic yeasts (Thompson ; De Clercq ), mainly Eurotium spp. and Penicillium spp.…”

Section: Factors Influencing the Quality Of Chocolate During Its Manumentioning

confidence: 99%

“…and Penicillium spp. (De Clercq ). On the other hand, high levels of lipolytic enzymes from Bacillus spp.…”

Section: Factors Influencing the Quality Of Chocolate During Its Manumentioning

confidence: 99%

State‐of‐the‐Art Chocolate Manufacture: A Review

Gutiérrez

2017

Comp Rev Food Sci Food Safe

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The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.

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“…Consumer preference for preservative-free products and short ingredient lists has added to the difficulties of controlling fungal growth that leads to these economic losses. Bakery factories can have a high level of spore contamination (10 3 CFU/m 3 ), depending on ingredients and time of year, which can compromise the expected shelf life of products, particularly postprocess (4). Confectionery foods typically have low a w , from 0.20 to 0.80, which makes them less susceptible to microbial spoilage.…”

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confidence: 99%

Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

Buerman

Worobo

Qiu

2019

Journal of Food Protection

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Consumers are increasingly searching for preservative-free and “natural” food options. Confectionery products with low water activity (aw) are typically considered resistant to contamination with filamentous fungi; however, several xerophilic fungi can cause considerable economic losses due to spoilage. Very few studies have been published addressing filamentous fungi that are tolerant to low aw in food products containing all nutrients essential for filamentous fungi growth, including sugars, carbohydrates, proteins, and fats, but not preservatives. The objective of this study was to evaluate the effect of aw on the thermal tolerance and survival of one strain of Aspergillus pseudoglaucus and two strains of Aspergillus fischeri. The decimal reduction time (D-value) and the temperature needed for a 1-log change in D-value (z-value) in a low-acid (pH 6) confectionary model comprising evaporated milk and fructose adjusted to aw of 0.70, 0.75, and 0.80 were determined by creating thermal death time curves. Experiments were performed in triplicate. A. fischeri had higher thermal tolerance than did A. pseudoglaucus. An interaction between aw and temperature was found; however, it was not linear with respect to aw. A. fischeri had the highest thermal tolerance for 0.75 aw at 90°C (D-values of 11.5 to 34.8 min) compared with 0.70 and 0.80 aw, for 0.80 aw or 0.75 aw depending on the strain at 92°C (4.3 to 17.1 min), and for 0.75 aw at 94°C (2.4 to 7.7 min). A. pseudoglaucus had the highest thermal tolerance for 0.70 aw at 78°C (D-value of 4.9 min), 80°C (1.7 min), and 82°C (0.8 min). The data from this study will be useful for determining parameters for thermal processing of low-aw confectionary products to control the growth of xerophilic fungi.

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Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories

Cited by 15 publications

References 28 publications

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

State‐of‐the‐Art Chocolate Manufacture: A Review

Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

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