Effect of Dimethyl Dicarbonate on Microbial Degradation and Quality of Mixed Mango and Passion Fruit Smoothie

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Nateekarn Rungroj
Thanachan Mahawanich
Kitipong Assatarakul


The aims of this research were to study the effect of dimethyl dicarbonate or DMDC (0-250 ppm) on microbial degradation (total plate count, yeast and mold, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923) and chemical and physical properties including pH, total acid (%citric acid), total soluble solid (ºBrix) and color (L*, a* and b*) of mixed mango and passion fruit smoothie. Graph plotting between microbial population and DMDC concentration according to the zero-order and first-order kinetic model were performed. Results showed that the microbial degradation by DMDC of all tested microorganisms followed first-order kinetic model because correlation coefficient (R2) from first-order kinetic model was higher than those of zero-order kinetic model. R2 from first-order kinetic model of total plate count, yeast and mold, E. coli ATCC 25922 and S. aureus ATCC 25923 were 0.9496, 0.9333, 0.9582 and 0.9389, respectively. Rate constants ( ), a constant of microbial degradation of first-order kinetic model, were between 0.0201 – 0.4040. Moreover, S. aureus ATCC 25923 was the most sensitive microorganisms to DMDC since it had the highest  value from first-order kinetic model (0.4040). In addition, DMDC at 250 ppm inhibited E. coli and S. aureus approximately 4 log-reduction. When considering chemical and physical properties, it was found that DMDC did not significantly affect pH, total acidity, total soluble solids and color values (p>0.05).

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Rungroj, N., Mahawanich, T., & Assatarakul, K. (2019). Effect of Dimethyl Dicarbonate on Microbial Degradation and Quality of Mixed Mango and Passion Fruit Smoothie. Journal of Food Technology, Siam University, 14(2), 156–167. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/192492
บทความวิจัย (Research Articles)


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