Micronized benzoic acid decreases the concentration necessary to preserve acidic beverages against Alicyclobacillus
Article first published online: 30 MAY 2013
© 2013 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 115, Issue 2, pages 466–474, August 2013
How to Cite
Kawase, K.Y.F., Luchese, R.H. and Coelho, G.L. (2013), Micronized benzoic acid decreases the concentration necessary to preserve acidic beverages against Alicyclobacillus. Journal of Applied Microbiology, 115: 466–474. doi: 10.1111/jam.12227
- Issue published online: 17 JUL 2013
- Article first published online: 30 MAY 2013
- Accepted manuscript online: 18 APR 2013 03:35AM EST
- Manuscript Accepted: 14 APR 2013
- Manuscript Revised: 29 MAR 2013
- Manuscript Received: 19 DEC 2012
- CAPES (Coordination of Training of Higher Education Graduate Foundation)
- Alicyclobacillus ;
- electron microscopy;
- supercritical CO2
The aim of this study was a challenge testing the effect of lower concentrations of micronized benzoic acid against two strains of Alicyclobacillus.
Methods and Results
The effect of micronized benzoic acid was compared with the usual levels of untreated commercial sodium benzoate and benzoic acid, at the challenge temperature of 45°C. The size of the benzoic acid particles was determined by scanning electron microscopy. The diameter of the micronized particles was around 10 μm with a maximum length of 200 μm, while the untreated preservative structures were irregular with lengths up to 500 μm. A continuous bactericidal effect against two Alicyclobacillus strains, throughout the 28-day period, was observed with 50 mg l−1 of micronized benzoic acid, but when the untreated preservative was used, the same lethal effect was not achieved even after doubling its concentration.
The antimicrobial activity of benzoic acid was improved by micronization. The process proved to be an effective alternative to reduce the benzoic acid concentration necessary to ensure stability of an orange juice matrix.
Significance and Impact of the Study
The results proved that the micronization process represents an alternative to reduce the required food preservative concentration; this method increased the stability of the compound, which maintains its bioavailability.