Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla
BACKGROUND The objective of the study was to evaluate the physicochemical characteristics and shelf‐life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium h...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2022-01, Vol.102 (2), p.688-695 |
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| creator | Báez‐Aguilar, Ángeles M Arámbula‐Villa, Gerónimo Prinyawiwatkul, Witoon López‐Espíndola, Mirna Ramírez‐Rivera, Emmanuel J Contreras‐Oliva, Adriana Herrera‐Corredor, José A |
| description | BACKGROUND
The objective of the study was to evaluate the physicochemical characteristics and shelf‐life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium hydroxide. Detection thresholds were used to determine the maximum preservative concentration and calcium hydroxide. Physicochemical characterization and sensory evaluation were used to determine the stability and sensory shelf‐life of tortillas.
RESULTS
Control, calcium hydroxide, calcium hydroxide + fumaric acid, calcium hydroxide + glycerol, calcium hydroxide + propylene glycol, and calcium hydroxide + sodium benzoate treatments had rounded half‐lives of 1, 2, 1, 2, 2, and 2 days respectively. Glycerol combined with calcium hydroxide resulted in tortillas with lower pH variations over time. Mold presence was the critical attribute causing tortilla rejection.
CONCLUSION
The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.11399 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2545595922</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2607205025</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3579-48d2633d899d24d0ad98e334ce979aa55476b7771e7a67935e09b3e502523483</originalsourceid><addsrcrecordid>eNp9kc9u1DAQhy0EokvhwgMgS1wQUsr4X7w-VlULVJU40LvltSeKV0m82Enb3Mob8Iw8Cdlu6YEDpznMN9_8pB8hbxmcMAD-aVsad8KYMOYZWTEwugJg8JysliWvFJP8iLwqZQsAxtT1S3IkJNOCS1iRn-dNg36kqaHedT5OPW3nkNNdDEj7eIeB3saxpbuMBfONG-MNFpoGumvnEn3yLfZxuaS-ddn5EXMsY_SFuiHQgkNJeaalxa75ff-riw0-fEp5oGPKY-w695q8aFxX8M3jPCbXF-fXZ1-qq2-fv56dXlVeKG0quQ68FiKsjQlcBnDBrFEI6dFo45xSUtcbrTVD7WpthEIwG4EKuOJCrsUx-XDQ7nL6MWEZbR-LxyXAgGkqliuplFGG8wV9_w-6TVMelnCW16A57KUL9fFA-ZxKydjYXY69y7NlYPe92H0v9qGXBX73qJw2PYYn9G8RC8AOwG3scP6Pyl5-vzg9SP8Ap8CaBQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2607205025</pqid></control><display><type>article</type><title>Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Báez‐Aguilar, Ángeles M ; Arámbula‐Villa, Gerónimo ; Prinyawiwatkul, Witoon ; López‐Espíndola, Mirna ; Ramírez‐Rivera, Emmanuel J ; Contreras‐Oliva, Adriana ; Herrera‐Corredor, José A</creator><creatorcontrib>Báez‐Aguilar, Ángeles M ; Arámbula‐Villa, Gerónimo ; Prinyawiwatkul, Witoon ; López‐Espíndola, Mirna ; Ramírez‐Rivera, Emmanuel J ; Contreras‐Oliva, Adriana ; Herrera‐Corredor, José A</creatorcontrib><description>BACKGROUND
The objective of the study was to evaluate the physicochemical characteristics and shelf‐life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium hydroxide. Detection thresholds were used to determine the maximum preservative concentration and calcium hydroxide. Physicochemical characterization and sensory evaluation were used to determine the stability and sensory shelf‐life of tortillas.
RESULTS
Control, calcium hydroxide, calcium hydroxide + fumaric acid, calcium hydroxide + glycerol, calcium hydroxide + propylene glycol, and calcium hydroxide + sodium benzoate treatments had rounded half‐lives of 1, 2, 1, 2, 2, and 2 days respectively. Glycerol combined with calcium hydroxide resulted in tortillas with lower pH variations over time. Mold presence was the critical attribute causing tortilla rejection.
CONCLUSION
The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.11399</identifier><identifier>PMID: 34173240</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Alkalies ; Benzoic acid ; Bread - analysis ; Calcium hydroxide ; Calcium Hydroxide - analysis ; consumer ; Control stability ; Corn ; Flour - analysis ; Food Handling ; Food Preservation - instrumentation ; Food Preservation - methods ; Food Preservatives - analysis ; Food Storage ; Fumarates - analysis ; Fumaric acid ; Glycerol ; Humans ; lime ; packaged tortilla ; pH effects ; Preservatives ; Propylene ; Propylene glycol ; Room temperature ; Sensory evaluation ; Sensory properties ; Shelf life ; Slaked lime ; Sodium ; Sodium benzoate ; Sodium Benzoate - analysis ; stability ; Stability analysis ; Taste ; threshold ; Zea mays - chemistry</subject><ispartof>Journal of the science of food and agriculture, 2022-01, Vol.102 (2), p.688-695</ispartof><rights>2021 Society of Chemical Industry</rights><rights>2021 Society of Chemical Industry.</rights><rights>Copyright © 2022 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3579-48d2633d899d24d0ad98e334ce979aa55476b7771e7a67935e09b3e502523483</citedby><cites>FETCH-LOGICAL-c3579-48d2633d899d24d0ad98e334ce979aa55476b7771e7a67935e09b3e502523483</cites><orcidid>0000-0002-3865-1314 ; 0000-0002-9052-9455 ; 0000-0002-9686-7447 ; 0000-0001-5270-8957 ; 0000-0001-6610-5217 ; 0000-0002-2392-2521</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.11399$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.11399$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34173240$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Báez‐Aguilar, Ángeles M</creatorcontrib><creatorcontrib>Arámbula‐Villa, Gerónimo</creatorcontrib><creatorcontrib>Prinyawiwatkul, Witoon</creatorcontrib><creatorcontrib>López‐Espíndola, Mirna</creatorcontrib><creatorcontrib>Ramírez‐Rivera, Emmanuel J</creatorcontrib><creatorcontrib>Contreras‐Oliva, Adriana</creatorcontrib><creatorcontrib>Herrera‐Corredor, José A</creatorcontrib><title>Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The objective of the study was to evaluate the physicochemical characteristics and shelf‐life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium hydroxide. Detection thresholds were used to determine the maximum preservative concentration and calcium hydroxide. Physicochemical characterization and sensory evaluation were used to determine the stability and sensory shelf‐life of tortillas.
RESULTS
Control, calcium hydroxide, calcium hydroxide + fumaric acid, calcium hydroxide + glycerol, calcium hydroxide + propylene glycol, and calcium hydroxide + sodium benzoate treatments had rounded half‐lives of 1, 2, 1, 2, 2, and 2 days respectively. Glycerol combined with calcium hydroxide resulted in tortillas with lower pH variations over time. Mold presence was the critical attribute causing tortilla rejection.
CONCLUSION
The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry</description><subject>Alkalies</subject><subject>Benzoic acid</subject><subject>Bread - analysis</subject><subject>Calcium hydroxide</subject><subject>Calcium Hydroxide - analysis</subject><subject>consumer</subject><subject>Control stability</subject><subject>Corn</subject><subject>Flour - analysis</subject><subject>Food Handling</subject><subject>Food Preservation - instrumentation</subject><subject>Food Preservation - methods</subject><subject>Food Preservatives - analysis</subject><subject>Food Storage</subject><subject>Fumarates - analysis</subject><subject>Fumaric acid</subject><subject>Glycerol</subject><subject>Humans</subject><subject>lime</subject><subject>packaged tortilla</subject><subject>pH effects</subject><subject>Preservatives</subject><subject>Propylene</subject><subject>Propylene glycol</subject><subject>Room temperature</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Slaked lime</subject><subject>Sodium</subject><subject>Sodium benzoate</subject><subject>Sodium Benzoate - analysis</subject><subject>stability</subject><subject>Stability analysis</subject><subject>Taste</subject><subject>threshold</subject><subject>Zea mays - chemistry</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc9u1DAQhy0EokvhwgMgS1wQUsr4X7w-VlULVJU40LvltSeKV0m82Enb3Mob8Iw8Cdlu6YEDpznMN9_8pB8hbxmcMAD-aVsad8KYMOYZWTEwugJg8JysliWvFJP8iLwqZQsAxtT1S3IkJNOCS1iRn-dNg36kqaHedT5OPW3nkNNdDEj7eIeB3saxpbuMBfONG-MNFpoGumvnEn3yLfZxuaS-ddn5EXMsY_SFuiHQgkNJeaalxa75ff-riw0-fEp5oGPKY-w695q8aFxX8M3jPCbXF-fXZ1-qq2-fv56dXlVeKG0quQ68FiKsjQlcBnDBrFEI6dFo45xSUtcbrTVD7WpthEIwG4EKuOJCrsUx-XDQ7nL6MWEZbR-LxyXAgGkqliuplFGG8wV9_w-6TVMelnCW16A57KUL9fFA-ZxKydjYXY69y7NlYPe92H0v9qGXBX73qJw2PYYn9G8RC8AOwG3scP6Pyl5-vzg9SP8Ap8CaBQ</recordid><startdate>20220130</startdate><enddate>20220130</enddate><creator>Báez‐Aguilar, Ángeles M</creator><creator>Arámbula‐Villa, Gerónimo</creator><creator>Prinyawiwatkul, Witoon</creator><creator>López‐Espíndola, Mirna</creator><creator>Ramírez‐Rivera, Emmanuel J</creator><creator>Contreras‐Oliva, Adriana</creator><creator>Herrera‐Corredor, José A</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3865-1314</orcidid><orcidid>https://orcid.org/0000-0002-9052-9455</orcidid><orcidid>https://orcid.org/0000-0002-9686-7447</orcidid><orcidid>https://orcid.org/0000-0001-5270-8957</orcidid><orcidid>https://orcid.org/0000-0001-6610-5217</orcidid><orcidid>https://orcid.org/0000-0002-2392-2521</orcidid></search><sort><creationdate>20220130</creationdate><title>Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla</title><author>Báez‐Aguilar, Ángeles M ; Arámbula‐Villa, Gerónimo ; Prinyawiwatkul, Witoon ; López‐Espíndola, Mirna ; Ramírez‐Rivera, Emmanuel J ; Contreras‐Oliva, Adriana ; Herrera‐Corredor, José A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3579-48d2633d899d24d0ad98e334ce979aa55476b7771e7a67935e09b3e502523483</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Alkalies</topic><topic>Benzoic acid</topic><topic>Bread - analysis</topic><topic>Calcium hydroxide</topic><topic>Calcium Hydroxide - analysis</topic><topic>consumer</topic><topic>Control stability</topic><topic>Corn</topic><topic>Flour - analysis</topic><topic>Food Handling</topic><topic>Food Preservation - instrumentation</topic><topic>Food Preservation - methods</topic><topic>Food Preservatives - analysis</topic><topic>Food Storage</topic><topic>Fumarates - analysis</topic><topic>Fumaric acid</topic><topic>Glycerol</topic><topic>Humans</topic><topic>lime</topic><topic>packaged tortilla</topic><topic>pH effects</topic><topic>Preservatives</topic><topic>Propylene</topic><topic>Propylene glycol</topic><topic>Room temperature</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Slaked lime</topic><topic>Sodium</topic><topic>Sodium benzoate</topic><topic>Sodium Benzoate - analysis</topic><topic>stability</topic><topic>Stability analysis</topic><topic>Taste</topic><topic>threshold</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Báez‐Aguilar, Ángeles M</creatorcontrib><creatorcontrib>Arámbula‐Villa, Gerónimo</creatorcontrib><creatorcontrib>Prinyawiwatkul, Witoon</creatorcontrib><creatorcontrib>López‐Espíndola, Mirna</creatorcontrib><creatorcontrib>Ramírez‐Rivera, Emmanuel J</creatorcontrib><creatorcontrib>Contreras‐Oliva, Adriana</creatorcontrib><creatorcontrib>Herrera‐Corredor, José A</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Báez‐Aguilar, Ángeles M</au><au>Arámbula‐Villa, Gerónimo</au><au>Prinyawiwatkul, Witoon</au><au>López‐Espíndola, Mirna</au><au>Ramírez‐Rivera, Emmanuel J</au><au>Contreras‐Oliva, Adriana</au><au>Herrera‐Corredor, José A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2022-01-30</date><risdate>2022</risdate><volume>102</volume><issue>2</issue><spage>688</spage><epage>695</epage><pages>688-695</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The objective of the study was to evaluate the physicochemical characteristics and shelf‐life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium hydroxide. Detection thresholds were used to determine the maximum preservative concentration and calcium hydroxide. Physicochemical characterization and sensory evaluation were used to determine the stability and sensory shelf‐life of tortillas.
RESULTS
Control, calcium hydroxide, calcium hydroxide + fumaric acid, calcium hydroxide + glycerol, calcium hydroxide + propylene glycol, and calcium hydroxide + sodium benzoate treatments had rounded half‐lives of 1, 2, 1, 2, 2, and 2 days respectively. Glycerol combined with calcium hydroxide resulted in tortillas with lower pH variations over time. Mold presence was the critical attribute causing tortilla rejection.
CONCLUSION
The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>34173240</pmid><doi>10.1002/jsfa.11399</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-3865-1314</orcidid><orcidid>https://orcid.org/0000-0002-9052-9455</orcidid><orcidid>https://orcid.org/0000-0002-9686-7447</orcidid><orcidid>https://orcid.org/0000-0001-5270-8957</orcidid><orcidid>https://orcid.org/0000-0001-6610-5217</orcidid><orcidid>https://orcid.org/0000-0002-2392-2521</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2022-01, Vol.102 (2), p.688-695 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Alkalies Benzoic acid Bread - analysis Calcium hydroxide Calcium Hydroxide - analysis consumer Control stability Corn Flour - analysis Food Handling Food Preservation - instrumentation Food Preservation - methods Food Preservatives - analysis Food Storage Fumarates - analysis Fumaric acid Glycerol Humans lime packaged tortilla pH effects Preservatives Propylene Propylene glycol Room temperature Sensory evaluation Sensory properties Shelf life Slaked lime Sodium Sodium benzoate Sodium Benzoate - analysis stability Stability analysis Taste threshold Zea mays - chemistry |
| title | Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla |
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