Identification and characterisation of organisms associated with chocolate pralines and sugar syrups used for their production

Marvig, C.L.; Kristiansen, Rikke M.; Madsen, Mikkel; Nielsen, Dennis Sandris

doi:10.1016/j.ijfoodmicro.2014.05.017

Cited by 28 publications

(34 citation statements)

References 30 publications

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“…The fillings of pralines presented initial a w values between 0.89 (1.0 % w/w) and 0.93 (0.5 % w/w), higher than other studies in pralines (Marvig et al, 2014), probably due to the higher content of cream (Fig 3b). During storage time, the values of a w decreased in all conditions and the final values ranged between 0.72 (0.5 % w/w) and 0.77 (control and 1.0 % w/w), as a direct consequence of the decrease of moisture content (Fig.…”

Section: Chemical Parameters During Storagecontrasting

confidence: 61%

“…7a). As in other studies, it is not possible to establish a general correlation between a w and microbial load, which means that the praline composition alone cannot be connected to the level of spoilage organisms present in the samples (Marvig et al, 2014). Although the results obtained at the end of storage time were quite acceptable in this kind of food product (below 2.5 x 10 2 cfu/g), the use of hydrocolloid may present itself as a possible contamination source if no additional heat-treatment processes are adopted.…”

Section: Microbiological Flora During Storagementioning

confidence: 73%

“…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: 98%

“…Nevertheless, thermal treatments present an high risk of loss of flavour or the development of odd-flavours like caramel or burnt. A longer shelf-life period for filled pralines will require redution of water activity (a w ), redution of pH, use of ethanol, use of preservatives (Marvig et al, 2014) or storage at low temperatures (Wybauw, 2010). Nevertheless, the safety of filled chocolates can be affected by like osmophilic yeasts, xerophilic moulds and bacteria that tolerate low a w (Marvig et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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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: Chemical Parameters During Storagecontrasting

confidence: 61%

Section: Microbiological Flora During Storagementioning

confidence: 73%

Section: Microbiological Flora During Storagementioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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

2017

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“…Factors such as low or high temperature, reduced water activity (aw), low pH and addition of antimicrobial components are all used to inhibit yeast species and other microorganisms (Marechal et al 1999;Marvig et al low-pH foods to prevent yeast spoilage (Mira and Teixeira 2013;Stratford et al 2014). Nowadays, high quality foods that are natural, minimally processed and preservative free are more popular with modern consumers, which has challenged the food industry along with stricter legislation regarding current preservatives, leading to increased research into the use of "naturally derived" antimicrobials.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

Wang

Long

et al. 2015

Journal of Food Safety

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This study aimed to evaluate the effects of temperature, pH, sugar content and antimicrobial components on the growth of 11 yeast isolates in apple juice (12°B rix, pH 4.0). The results showed that reduction of the storage temperature to 4C could achieve a complete inhibition of test strains, and the temperature required to kill all the initial yeast inoculum (10 3 cfu/mL) within 20 min ranged from 46 to 55C, depending on the isolate. However, high sugar content enabled test strains to survive in what would have been a lethal treatment. A pH value below 2.0 had a significant inhibitory effect on the growth of test strains. Increasing the sugar content of apple juice was not enough to completely avoid the spoilage caused by the test strains, especially Zygosaccharomyces rouxii. Addition of antimicrobial components (4.0 mM sorbic acid, 1.5 mM cinnamic acid, 20 mM vanillin, 10 mM ferulic acid or 12 mM p-coumaric acid) was an applicable strategy to prevent the spoilage in apple juice spawned by the test strains. PRACTICAL APPLICATIONSWith the rapid improvement of living standards, there has been a considerable increase in the demand for better quality apple juice. Quality deterioration is a frequently reported problem in apple juice industry, which mainly resulted from microbial contamination, especially osmotolerant yeasts, that alters the original flavor by the production of new odor-active metabolites. Therefore, development of effective strategy to prevent the spoilage is an important issue. Stress factors including temperature, pH, sugar content and antimicrobial components are all used to inhibit yeast species and other microorganisms in food. Study of the effects of these factors on the growth of yeasts is advantageous to extend the microbial stability of apple juice during storage. The results show that addition of antimicrobial components, applicable to apple juice industry, is sufficient to extend the shelf life of apple juice for more than 50 days.

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