Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical prese...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/8410747 |
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| author | Joyce Ndunge Musyoka George Ooko Abong' Daniel Mahuga Mbogo Richard Fuchs Jan Low Simon Heck Tawanda Muzhingi |
| author_facet | Joyce Ndunge Musyoka George Ooko Abong' Daniel Mahuga Mbogo Richard Fuchs Jan Low Simon Heck Tawanda Muzhingi |
| author_sort | Joyce Ndunge Musyoka |
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| description | Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree. |
| format | Article |
| id | doaj-art-60c19a480c894efea3407962705e9f6f |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-60c19a480c894efea3407962705e9f6f2025-02-03T05:50:35ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/84107478410747Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato PureeJoyce Ndunge Musyoka0George Ooko Abong'1Daniel Mahuga Mbogo2Richard Fuchs3Jan Low4Simon Heck5Tawanda Muzhingi6Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Kangemi, KenyaDepartment of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Kangemi, KenyaInternational Potato Center (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171-00603, Nairobi, KenyaFood and Markets Department, Natural Resources Institute of University of Greenwich, Central Avenue, Chatham Maritime, Chatham, Kent ME4 4TB, UKInternational Potato Center (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171-00603, Nairobi, KenyaInternational Potato Center (CIP), Regional Office, Plot 106, Katalima Road, Naguru, P.O. Box 22274, Kampala, UgandaInternational Potato Center (CIP), Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O. Box 25171-00603, Nairobi, KenyaOrange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control (A); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid (B); 0.1% potassium sorbate+0.1% sodium benzoate+1% citric acid (C); 0.2% potassium sorbate+0.2% sodium benzoate+1% citric acid (D); 1% citric acid (E). Samples were inoculated with Escherichia coli and Staphylococcus aureus at levels of 5.2 x 109 cfu/100g and 1.5 x 109 cfu/100g, respectively, before being evaluated during storage for 10 weeks at prevailing ambient temperature (15-25°C) and refrigeration temperature (4°C). Total aerobic counts, yeasts, and molds were also evaluated. E. coli and S. aureus counts declined significantly (p<0.05) by 4 log cycles in all puree treatments except for control and puree with only citric acid. Total viable count, yeasts, and molds were completely inhibited except for puree with only citric acid. Combination of chemical preservatives and acidification is effective in inhibiting pathogens and spoilage microorganisms in sweet potato puree.http://dx.doi.org/10.1155/2018/8410747 |
| spellingShingle | Joyce Ndunge Musyoka George Ooko Abong' Daniel Mahuga Mbogo Richard Fuchs Jan Low Simon Heck Tawanda Muzhingi Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree International Journal of Food Science |
| title | Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree |
| title_full | Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree |
| title_fullStr | Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree |
| title_full_unstemmed | Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree |
| title_short | Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree |
| title_sort | effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree |
| url | http://dx.doi.org/10.1155/2018/8410747 |
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