Surface activity of the antimicrobial compositions with polyvinylpyrrolidone
Keywords:
antimicrobial compositions, food safetyAbstract
In an article the results of researches the influence of the composition of antimicrobial compositions on the change of physico-chemical properties and surface activity are considered. The basis of antimicrobial compositions includes food organic acids (lactic E 270, acetic E 260 and propionic E 280), their salts (sodium lactate E 325, sodium acetate E 262, sodium propionate E 282). The established regularities of changes in the physico-chemical properties and surface activity of the antimicrobial compositions of different composition are presented. It is revealed the variation of the surface tension of the antimicrobial composition from the mass fraction of high-molecular weight compounds of polyvinylpyrrolidone E 1201 and concentration of the solution composition. It is shown that the surface tension of water solutions of the containing high-molecular compound antimicrobial composition begins to decrease from 0.5 %. The antagonistic activity of a new antimicrobial composition, including lactic, acetic and propionic acids, their salts and polyvinylpyrrolidone, in respect of potentially dangerous microorganisms L. monocitogenes, E. coli, St. aureus and Sal. Typhimurium are established. The efficiency of using the new composition as a technological auxiliary substance in the production of food to improve its security are presented.
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