Preservation of comminuted orange products

Publisher Website
Google Scholar
Abstract
Summary: The yeast commonly responsible for spoilage problems in comminuted orange base and the cordial made from this base, was found to be Saccharomyces bailii Linder var. bailii. This organism was resistant to benzoic acid as a preservative at the maximum allowable level in the cordial (800 ppm), but was more sensitive to the action of sorbic acid, 400 ppm preventing fermentation in cordial and 800 ppm preventing fermentation in base. The only other allowable preservative under local regulations, sulphur dioxide, at a maximum level of 230 ppm appears to be the most suitable preservative for the comminuted products in view of the colour deterioration associated with the use of sorbic acid. Comminuted orange cordial inoculated with S. bailii at a level of approximately 2/ml and preserved with 230 ppm total initial SO2 was stored in PVC bottles for six months at 30°C without spoilage. Sulphur dioxide is much less effective as a preservative in base than in cordial, but by increasing the acidity of the base, the preservative action may be greatly enhanced.

This publication has 2 references indexed in Scilit: