2019
DOI: 10.4315/0362-028x.jfp-18-407
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Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

Abstract: 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, p… Show more

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Cited by 11 publications
(7 citation statements)
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“…While the a w level had a non-statistically significant effect on inactivation, a general increase in D -values was observed with decreasing a w across all product types. However, the change in inactivation rates was not linearly correlated with the change in a w as has also been reported by Buerman et al, 2019 [ 28 ]. The general relationship between decreasing a w and increasing inactivation rate has been identified in a wide-range of low moisture foods, including peanut butter [ 29 ], spices, and pet food [ 30 ].…”
Section: Resultssupporting
confidence: 63%
“…While the a w level had a non-statistically significant effect on inactivation, a general increase in D -values was observed with decreasing a w across all product types. However, the change in inactivation rates was not linearly correlated with the change in a w as has also been reported by Buerman et al, 2019 [ 28 ]. The general relationship between decreasing a w and increasing inactivation rate has been identified in a wide-range of low moisture foods, including peanut butter [ 29 ], spices, and pet food [ 30 ].…”
Section: Resultssupporting
confidence: 63%
“…However, although the moisture content and a w values in the present work were within the safe level, certain fungal species such as xerophilic fungi are capable of growing on dry surface and at a w ≤ 0.85 38 . Fungal spoilage was also reported in the substrate with lower a w due to condensation on the surface of the substrate, which resulted from improper cooling, thus ultimately creating a higher a w condition 43 …”
Section: Discussionmentioning
confidence: 53%
“…Water activity is another important parameter for confectionery products due to its effect on the shelf life, quality, and sensory attributes of the products [ 40 ]. Although the previous studies represented the water activity of confectionery products at a range of 0.54–0.66, the GC products usually have higher water activity because of their soft and jelly nature, which ranges from 0.6 to 0.9 [ 40 , 41 ]. According to Table 3 , the water activity of the GCs decreased from 0.81 to 0.69 with the addition of JWE powder.…”
Section: Resultsmentioning
confidence: 99%