The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf‐stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (a w ) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.
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Cerrutti et al. (1997) studied this question.
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