Effect of aspartame and other additives on the growth and thermal

MARÍA F. GLIEMMO; LAURA SCHELEGUEDA; LIA N. GERSCHENSON; CARMEN A. CAMPOS

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 53 p. 209 - 217

0963-9969

Growth and thermal inactivation curves of Zygosaccharomyces bailii in acidified aqueous systems resembling low sugar products were obtained. Growth curves were modeled using Gompertz equation while thermal inactivation curves were fitted with Baranyi equation. The parameters of the models were estimated and used to establish the effect of aspartame (APM), and other additives (sorbate, xylitol and glucose) on the growth and survival of Z. bailii. Aspartame addition produced different effects on growth rate depending on solute added and potassium sorbate (KS) concentration. The joint use of xylitol and APM showed the lowest growth rates in the absence or in the presence of 0.005% of KS. Regardless of subinhbitory levels of KS, the addition of APM increased the population of the stationary phase of the systems containing glucose or xylitol suggesting that Z. bailii metabolizes APM. Use of APM increased the thermal inactivation rates of all systems. Glucose or xylitol addition to system containing APM and KS increased the heat sensitivity of Z. bailii. In the absence of KS, only glucose decreased the heat resistance of yeast whereas xylitol did not affect it. Results obtained highlight the importance of considering the effect of additives when evaluating microbial stability of food systems.