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.
Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 608–610, May 1997
How to Cite
CERRUTTI, P., ALZAMORA, S. M. and VIDALES, S. L. (1997), Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree. Journal of Food Science, 62: 608–610. doi: 10.1111/j.1365-2621.1997.tb04442.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/28/96; revised 10/3/96; accepted 11/9/96.
- strawberry purée
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.