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5228896 
Journal Article 
Edible coating as preservative carriers to inhibit yeast on Taiwanese-style fruit preserves 
Chen, MJ; Weng, YM; Chen, WL 
1999 
Yes 
Journal of Food Safety
ISSN: 0149-6085
EISSN: 1745-4565 
19 
2 
89-96 
WOS:000081985600001 
Edible coatings composed of methyl cellulose, glycerol, and fatty acid (stearic acid or palmitic acid) were tested as the preservative carriers for inhibition of surface microbial growth on Taiwanese-style fruit preserves. These intermediate moisture foods, preserved by high sugar concentrations, spoil mainly by osmophilic yeasts growing on the surface Two types of fruit preserves (Ten-shing mei and Ching-shuan mei) prepared from plum were covered with edible coatings containing benzoic acid. Two osmophilic yeasts (Zygosaccharomyces rouxii and Zygosaccharomyces mellis) were used as testing microorganisms. Yeast growth was inhibited when both fruit preserves contained 50-100 mu g of benzoic acid (per gram). Furthermore, fruit preserves covered with edible coating showed no differences compared to uncoated samples in sensory evaluation. The results suggested that edible coating could serve as food additive carriers.