Innovative and healthy food preservation solutions as alternatives to prevent waste are of interest to food companies, as microorganisms are becoming increasingly resistant to current alternatives.
Therefore, the antimicrobial effect of fumaric acid (FA) was compared with preservatives and organic acids on food-spoiling molds and evaluated for its efficiency and possible in vitro synergy and application in muffins.
Calcium propionate (CP), potassium sorbate (PS), citric acid (CA), lactic acid (LA) were used, assessing their inhibitory capacity alone and in combination with FA on three mold species, measuring the growth radius on Petri dishes and calculating inhibition percentages (% I).
When selecting the best combination, it was added to muffins that were evaluated for 17 days through mold and yeast counts. The highest % I values were 89% for Penicillium Penicillium sp. For A. flavus, it was 54% with CA and LA, and for A. niger 70% with LA. The greatest variability in antimicrobial effects was observed for Penicillium sp. The selected combination was FA 2000 ppm with PS 300 ppm.
When applied to muffins, the effect over the storage time could not be established, although it showed a lower diversity of isolated colonies. % I was different for each preservative and mold species at the evaluated concentrations, and the antimicrobial effect of FA alone and in combination with potassium sorbate for controlling different mold species was evident.
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