Food Processing and Preservation Quiz 23


Q. Sorbic acid is mostly used as preservatives has found to be much effective to prevent ropiness

  • Meat
  • Milk
  • Baked products
  • All of the above

Answer: c)

Sorbic acid is most commonly found in foods, animal feeds, pharmaceutical drugs, and cosmetics. When it comes to human foods, sorbic acid is most commonly used in:

  • wines
  • cheeses
  • baked goods
  • fresh produce
  • refrigerated meat and shellfish

Sorbic acid is used to preserve meats because of its natural antibiotic capabilities.

Q. Which of the following is/are the class I preservative

  1. Sugar
  2. Sorbic acid
  3. Calcium propionates
  4. All of the above

Answer: a)

Preservatives are classified as Class I & Class II. Class I preservative belongs to natural sources which also exhibit preservative effects in foods. Example of Class I preservatives are sugar, salt, vinegar, honey, spices, edible oils etc. Class II preservatives are obtained by chemical derivation of compounds.

Q. Nisin is a

  1. narrow spectrum antibiotic
  2. broad spectrum antibiotic
  3. stabilizer
  4. nutrient supplement

Answer: b)

The originally described variant of Nisin, known as nisin A, is composed of 34 amino acids and is produced by Lactococcus lactis . Nisin belongs to a group of cationic peptide antimicrobials collectively called Type A (I) lantibiotics (Smith and Hillman, 2008).

Nisin and other lantibiotics have gained considerable attention due to their potent and broad spectrum activity, low likelihood of promoting the development of bacterial resistance, and low cellular cytotoxicity at antimicrobial concentrations. Similar to other lantibiotics, nisin contains several unusual amino acids as a result of enzymatic post-translational modifications. Nisin contains dehydrated amino acid residues (serine and threonine) and thioether amino acids that form five lanthionine rings, which are characteristic of nisin and lantibiotics.

As a food biopreservative, nisin serves as a broad-spectrum bacteriocin against mostly Gram-positive foodborne bacteria. However, research has now shown that the antimicrobial action of nisin can extend to a range of non-food related bacteria. Studies have demonstrated that purified nisin and nisin in combination with other antibiotics can be effective against Gram-negative pathogens and that certain bioengineered nisin variants can enhance the activity against both Gram-positive and Gram-negative pathogens. In addition, with recent improvements in biotechnology, researchers from interdisciplinary fields have bioengineered newer forms of nisin variants that have therapeutic potential for human diseases.

Q. Which of the following preservatives has found to be much effective to prevent ropiness of bread

  1. Sugar
  2. Sulphite
  3. Propionic acid
  4. Acetic acid

Answer: c)

Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. Calcium propionate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad.

Q. Which acid is found in carbonated non-alcoholic beverages

  1. Propionic acid
  2. Acetic acid
  3. Citric acid
  4. Phosphoric acid

Answer: d)

In addition to phosphoric and citric as the major acidulants, some other organic acids such as tartaric, malic and ascorbic acids have special uses in the carbonated soft drinks industry. Nutritional value of soft drinks that these beverages are in the top ten contributing foods for several nutrients, included carbohydrates, vitamins, minerals as well as energy.

There are three main areas of particular nutritional significance for soft drinks. Some soft drinks are formulated to deliver a rapidly assimilated energy boost to the consumer. Soft drinks generally contain soluble sugars, which are easy to administer. The second area of nutritional significance is that of the so-called isotonic drinks, which are of equivalent osmolality to body fluids.

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