The hurdle effect of mild heat and two tropical spice extracts on the growth of three fungi in fruit juices

被引：9

作者：

Akpomedaye, DE ^{[1
]}

Ejechi, BO ^{[1
]}

机构：

[1] Delta State Univ, Dept Microbiol, Abraka, Nigeria

来源：

FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 05期

关键词：

hurdle; heat; spices; fungi; fruit juices;

D O I：

10.1016/S0963-9969(98)00052-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A preliminary laboratory study was carried out to determine the effect of two Nigerian spices (Zingiber officinale and Xylopia aetiopica) and mild heat on the growth of Aspergillus flavus, A. niger, and Rhizopus stolonifer in orange and pineapple juices. While 3% (v/v) aqueous extracts of Z. officinale or X. aetiopica reduced the growth of the fungi, a combination of 2% each of both spice extracts retarded growth markedly better. The introduction of heat (100 degrees C core temperature for 2 min) as a third hurdle prevented growth. The results suggest that extracts of spices may be important substitutes for conventional chemical preservatives in the processing of fruit juices by hurdle technology. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：339 / 341

页数：3

共 10 条

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