Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree

Authors

  • PATRICIA CERRUTTI,

    1. Author Cerrutti is with the Depto. de Ingeniería Química, Facultad de Ingeniería and a member of Consejo Nacional de Investigaciones Cientificas y Técnicas. Author Alzamora is with Depto. de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina and a member of Consejo Nacional de Investigaciones Científicas y Técnicas. Author Vidales is with Depto. de Tecnología, Universidad Nacional de Luján. Address inquiries to Dr. Stella M. Alzamora.
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  • STELLA M. ALZAMORA,

    1. Author Cerrutti is with the Depto. de Ingeniería Química, Facultad de Ingeniería and a member of Consejo Nacional de Investigaciones Cientificas y Técnicas. Author Alzamora is with Depto. de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina and a member of Consejo Nacional de Investigaciones Científicas y Técnicas. Author Vidales is with Depto. de Tecnología, Universidad Nacional de Luján. Address inquiries to Dr. Stella M. Alzamora.
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  • SUSANA L. VIDALES

    1. Author Cerrutti is with the Depto. de Ingeniería Química, Facultad de Ingeniería and a member of Consejo Nacional de Investigaciones Cientificas y Técnicas. Author Alzamora is with Depto. de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina and a member of Consejo Nacional de Investigaciones Científicas y Técnicas. Author Vidales is with Depto. de Tecnología, Universidad Nacional de Luján. Address inquiries to Dr. Stella M. Alzamora.
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  • We acknowledge financial support from OEA, European Union, CYTED Program, Universidad de Buenos Aires and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina.

ABSTRACT

The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.

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