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Calcium Propionate (calcium + propionate)
Selected AbstractsEffect of Calcium Propionate and Water Activity on Growth and Aflatoxins Production by,Aspergillus flavusJOURNAL OF FOOD SCIENCE, Issue 2 2010Sahib Alam ABSTRACT:, The efficacy of calcium propionate at 2 different doses (0.5% and 1%) against growth and aflatoxins production by,Aspergillus flavus,(A-2092) was investigated,in vitro,on Czapek yeast extract agar at different levels of water activity (aw) in the range of 0.94 to 0.996aw.,A. flavus,spores germinated on all calcium propionate and aw,treatments; however, 1% calcium propionate at 0.94 aw,delayed the germination process for up to 10 d. The growing rate of mycelia was slower (0.28 mm/d) at 1% calcium propionate and 0.94 aw. Aflatoxins (B1, B2, G1, and G2) were also produced minimally (36.1, 1, 1.86, and 1.01 ng/g of media, respectively) at the aforementioned dose rate of calcium propionate and water activity. It was concluded that addition of calcium propionate and aw,amelioration can prove effective tools for suppressing the germination, growth rate, and aflatoxins production by,A. flavus,in substrate. [source] Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial designINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2008George Katsinis Summary The shelf life, particularly the mould-free shelf life (MFSL) of bread, was evaluated either by adding a conventional chemical preservative or by spraying the surface of bread, in which a chemical preservative was added. As bread making is a complex process and bread is a multicomponent system, the investigation was based on statistical design experiments. Using first-order factorial designs, reliable models were constructed, revealing the effects of some common ingredients of bread (such as salt, sugar, glycerol, potassium sorbate, calcium propionate) and their interactions on the MFSL (optimisation parameter) with and without ethanol surface spraying. The effectiveness of preservation was ranked as potassium sorbate + ethanol > calcium propionate + ethanol > potassium sorbate > calcium propionate. Ethanol addition led to MFSL prolongation of 43.5% and 38.5% compared with MFSL of potassium sorbate and calcium propionate, respectively, when all the factors were fixed to their basic levels. [source] Effect of Calcium Propionate and Water Activity on Growth and Aflatoxins Production by,Aspergillus flavusJOURNAL OF FOOD SCIENCE, Issue 2 2010Sahib Alam ABSTRACT:, The efficacy of calcium propionate at 2 different doses (0.5% and 1%) against growth and aflatoxins production by,Aspergillus flavus,(A-2092) was investigated,in vitro,on Czapek yeast extract agar at different levels of water activity (aw) in the range of 0.94 to 0.996aw.,A. flavus,spores germinated on all calcium propionate and aw,treatments; however, 1% calcium propionate at 0.94 aw,delayed the germination process for up to 10 d. The growing rate of mycelia was slower (0.28 mm/d) at 1% calcium propionate and 0.94 aw. Aflatoxins (B1, B2, G1, and G2) were also produced minimally (36.1, 1, 1.86, and 1.01 ng/g of media, respectively) at the aforementioned dose rate of calcium propionate and water activity. It was concluded that addition of calcium propionate and aw,amelioration can prove effective tools for suppressing the germination, growth rate, and aflatoxins production by,A. flavus,in substrate. [source] Controlled trial of cumulative behavioural effects of a common bread preservative,JOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 4 2002S Dengate Objective: Many anecdotes and one scientific report describe cumulative behavioural effects of bread preservative on children. Methodology: Twenty-seven children, whose behaviour improved significantly on the Royal Prince Alfred Hospital diet, which excludes food additives, natural salicylates, amines and glutamates, were challenged with calcium propionate (preservative code 282) or placebo through daily bread in a double-blind placebo-controlled crossover trial. Results: Due to four placebo responders, there was no significant difference by anova of weighted placebo and challenge Rowe Behaviour Rating Inventory means, but a statistically significant difference existed in the proportion of children whose behaviours ,worsened' with challenge (52%), compared to the proportion whose behaviour ,improved' with challenge (19%), relative to placebo (95% confidence intervals 14,60%). Conclusions: Irritability, restlessness, inattention and sleep disturbance in some children may be caused by a preservative in healthy foods consumed daily. Minimizing the concentrations added to processed foods would reduce adverse reactions. Testing for behavioural toxicity should be included in food additive safety evaluation. [source] | ||||||||||