sinigrin and malic-acid

sinigrin has been researched along with malic-acid* in 2 studies

Other Studies

2 other study(ies) available for sinigrin and malic-acid

ArticleYear
Inhibition of Listeria monocytogenes and Salmonella by combinations of oriental mustard, malic acid, and EDTA.
    Journal of food science, 2014, Volume: 79, Issue:4

    The antimicrobial activities of oriental mustard extract alone or combined with malic acid and EDTA were investigated against Salmonella spp. or Listeria monocytogenes at different temperatures. Five strain Salmonella or L. monocytogenes cocktails were separately inoculated in Brain Heart Infusion broth containing 0.5% (w/v) aqueous oriental mustard extract and incubated at 4 °C to 21 °C for 21 d. For inhibitor combination tests, Salmonella Typhimurium 02:8423 and L. monocytogenes 2-243 were individually inoculated in Mueller Hinton broth containing the mustard extract with either or both 0.2% (w/v) malic acid and 0.2% (w/v) EDTA and incubated at 10 °C or 21 °C for 10 to 14 d. Mustard extract inhibited growth of the L. monocytogenes cocktail at 4 °C up to 21 d (2.3 log10 CFU/mL inhibition) or at 10 °C for 7 d (2.4 log10 CFU/mL inhibition). Salmonella spp. viability was slightly, but significantly reduced by mustard extract at 4 °C by 21 d. Although hydrolysis of sinigrin in mustard extract by both pathogens was 2 to 6 times higher at 21 °C than at 4 °C to 10 °C, mustard was not inhibitory at 21 °C, perhaps because of the instability of its hydrolysis product (allyl isothiocyanate). At 21 °C, additive inhibitory effects of mustard extract with EDTA or malic acid led to undetectable levels of S. Typhimurium and L. monocytogenes by 7 d and 10 d, respectively. At 10 °C, S. Typhimurium was similarly susceptible, but combinations of antimicrobials were not more inhibitory to L. monocytogenes than the individual agents.

    Topics: Animals; Anti-Bacterial Agents; Culture Media; Edetic Acid; Food Microbiology; Glucosinolates; Humans; Isothiocyanates; Listeria monocytogenes; Malates; Mustard Plant; Plant Preparations; Salmonella; Salmonella typhimurium

2014
Biosensors for food analysis.
    EXS, 1997, Volume: 81

    Concerning speed, cost and on-line capabilities, biosensors offer attractive alternatives to existing methods for food analysis. They make monitoring and control of manufacturing processes possible. Furthermore, portable biosensors could be used for monitoring in manufacturing, retail and distribution of foods. An overview is given about existing biosensors for foodstuffs that could find applications in food industry.

    Topics: Acids; Biosensing Techniques; Carbohydrates; Citric Acid; Enzymes, Immobilized; Food Analysis; Glucosinolates; Malates

1997