Extending the shelf-life of cottage cheese using monolaurin

Bautista, Derrick A.; Durisin, Monika D.; Rohani, Seyed Mehdi Razavi; Hill, A.R.; Griffiths, Mansel W.

doi:10.1016/0963-9969(93)90054-m

Cited by 16 publications

(16 citation statements)

References 5 publications

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“…Lauric acid and monolaurin together showed greater ability to inhibit the growth of L monocytogenes than either lauric acid or monolaurin alone 10. Previous investigations on the antimicrobial properties of monolaurin in culture media and cheese have been carried out using racemic mixtures of MAGs 9, 11, 46. In this study, mainly sn ‐1(3) MAGs were produced from two commercial oils by P roquefortii mycelia in a model cheese system.…”

Section: Discussionmentioning

confidence: 99%

“…The minimum inhibitory concentration (MIC) of monolaurin was found to be lower than the MIC values of other common food antimcrobials such as potassium sorbate, tertiary butylhydroquinone, propyl paraben and butylated hydroxyanisole 8. Antimicrobial effects of monolaurin alone and combined with lauric acid have been studied in culture media,9, 10 dairy products11, 12 and minimally processed foods 13. It was found recently that dramatically more sn ‐1(3) than sn ‐2 MAGs were derived from butter oil by Penicillium roquefortii spores and emerging mycelia in suspension cultures 14.…”

Section: Introductionmentioning

confidence: 99%

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Fungal metabolism of butter and shea oils by Penicillium roquefortii in solid state cultures

Liu

2003

J Sci Food Agric

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Monoacylglycerols (monoglycerides, MAGs) were produced from butter oil and shea stearin fraction (shea oil) by two strains of Penicillium roquefortii, FRR 2456 (isolated from a spoilt melon) and Wisbey PJ (a commercial dairy strain), at pH 7.0 at 10 and 25 • C. The system was designed as a model of cheese using modified Czapek medium in solid state cultures. Shea oil with its unique fatty acid profile (stearic, oleic and palmitic acids) was used for comparison with butter oil. Yields of MAGs, which ranged from 3 to 14 g kg −1 oil, were higher with butter than with shea oil and higher when the spoilage strain FRR 2456 was used. Monoacylglycerols produced by mycelium-bound lipases from both fungal strains were mainly sn-1(3) or α isomers (60-70 mol%). Monopalmitin was the major MAG produced from both butter and shea oils. The production and use of MAGs alone or in combination with free fatty acids (FFAs) as food preservatives are discussed. It is implied that sn-1(3) MAGs together with free fatty acids may be part of a natural antimicrobial system in relatively high-pH foods such as blue mould-ripened cheese where growth of foodborne pathogens such as Listeria monocytogenes can be a problem.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fungal metabolism of butter and shea oils by Penicillium roquefortii in solid state cultures

Liu

2003

J Sci Food Agric

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“…Antimicrobial compounds, used as food preservatives, often alter flavour of products. Therefore, it is advisable to determine antimicrobial efficacy at sufficiently low concentrations so as not to decrease the organoleptic acceptability of food 17 . However, the colour and overall acceptability scores of the lactic acid treated samples were lower than those of other treated samples (Table 2) but scores for all treated samples were higher than 7 (moderately acceptable).…”

Section: Physical and Sensory Qualities Of Fresh Pork Loinmentioning

confidence: 99%

“…Its effects against both pathogenic and spoilage microorganisms in some foods and food processing surfaces are known. Furthermore, the inhibition produced by monolaurin is greatest at low pH [17][18][19][20][21][22][23] . The individual effectiveness of lauric acid, monolaurin, or lactic acid against foodborne pathogenic bacteria is known 24 .…”

Section: Introductionmentioning

confidence: 99%

Untitled

Tangwatcharin¹,

Khopaibool²

2012

ScienceAsia

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Lauric acid and monolaurin in combination with lactic acid were evaluated for their effectiveness in reducing total plate count (TPC) and Staphylococcus aureus of fresh pork loin. Fresh pork loins were dipped in control (non treated), sterile distilled water, 3.2 mg/ml lauric acid, 0.4% (v/v) lactic acid, 0.2 mg/ml lauric acid + 0.1% (v/v) lactic acid, 0.1 mg/ml monolaurin, 0.05 mg/ml monolaurin + 0.1% (v/v) lactic acid solution. Total plate count, population of S. aureus and physical and sensory qualities were determined. TPC and S. aureus counts found in pork loin treated with lauric acid and monolaurin alone and in combination with lactic acid were not significantly different (P > 0.05). The colour, odour and overall acceptability of the pork loins were adversely affected by the treatment with lactic acid alone, but when combinations of the agents were used the sensory quality was acceptable. Furthermore, during storage, both lipids in combination with lactic acid controlled growth of S. aureus for 8 and 4 days of storage at 4 and 15°C respectively, and TPC for 8 and 2 days of storage at 4 and 15°C, respectively. The low pH of the antimicrobials caused the highest weight loss of range 4.41-5.38% drip loss, 22.56-23.35% cooking loss, and discolouration. In contrast, L * , PV, TBARS of pork in all treatments increased but shear force and a * decreased as storage was longer in all solution types (P < 0.05). However, for sensory acceptability, there was no loss of colour or adverse odour and the overall acceptability scores remained satisfactory.

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“…Bautista et al . () described a significant inhibition of yeasts, molds, coliforms and Pseudomonas spp. in cottage cheese, resulting in extending its shelf life by 35%.…”

Section: Introductionmentioning

confidence: 99%

Preparation, Characterization and Antibacterial Activity of 1-Monoacylglycerol of Adamantane-1-Carboxylic Acid

Doležálková

Janiš

Buňková

et al. 2012

Journal of Food Biochemistry

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A nontraditional monoacylglycerol, 1-monoacylglycerol of adamantane-1-carboxylic acid (2,3-dihydroxypropyl adamantane-1-carboxylate), has been prepared using the direct addition of adamantane-1-carboxylic acid to glycidol. Several reaction conditions were examined in order to improve the reaction yield. Based upon the results of these experiments, the following conditions were recommended: glycidol at 80% molar excess, molar ratio of the adamantane-1-carboxylic acid and toluene as a solvent 1:10, chromium (III) acetate hydroxide as a catalyst (0.5% w/w), 96C. Final reaction product with conversion higher than 98% was further analyzed using high-performance liquid chromatography, gas chromatography-mass spectrometry, nuclear magnetic resonance analysis and differential scanning calorimetry. The effect exhibited by 2,3-dihydroxypropyl adamantane-1-carboxylate against important species of Gram-positive and Gram-negative bacteria was assessed. Results showed that 2,3-dihydroxypropyl adamantane-1-carboxylate at concentrations 1,000-1,500 mg/mL is able to effectively suppress the growth of Gram-positive bacteria; Gram-negative species were less sensitive. PRACTICAL APPLICATIONSMonoacylglycerols and their derivatives are widely used emulsifiers in the food and cosmetic industry. Besides emulsifying properties, monoacylglycerols with a broad spectrum of microbicidal activity could have beneficial effect by reducing the undesirable microbial flora and extending the shelf life in food or cosmetic products. The aim of this study is to find a suitable antimicrobial agent that could be used as part of food packaging materials and food foils.

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Extending the shelf-life of cottage cheese using monolaurin

Cited by 16 publications

References 5 publications

Fungal metabolism of butter and shea oils by Penicillium roquefortii in solid state cultures

Fungal metabolism of butter and shea oils by Penicillium roquefortii in solid state cultures

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Preparation, Characterization and Antibacterial Activity of 1-Monoacylglycerol of Adamantane-1-Carboxylic Acid

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