Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts
| Autor: | F. Gómez, María del Mar Camacho, M.J. Pagán, Marta Igual |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Antifungal
TECNOLOGIA DE ALIMENTOS medicine.drug_class General Chemical Engineering Microbiología Deshidratación osmótica Industrial and Manufacturing Engineering chemistry.chemical_compound medicine Food science Osmotyc dehydration MIcrobiology biology Chemistry Mermelada de fresa JAMS fungi General Chemistry biology.organism_classification Lemon extract Antimicrobial humanities Lactic acid Plant extract Extracto de planta Bacteria Strawberry jam Food Science |
| Zdroj: | CyTA - Journal of Food. 11:248-255 |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2012.730553 |
| Popis: | [EN] Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the highest antifungal activity against the microbiota present. Subsequently, the effect of the addition of a combination of lemon extract, as antifungal, and pomegranate, as antimicrobial, on the microbiological and physico-chemical properties of this jam was evaluated through storage. The use of plant extracts reduces the microbial charge (aerobic mesophylls, lactic acid bacteria, molds, and yeasts) and is most effective when pomegranate and lemon extracts are used, as these do not cause significant changes in the physicochemical characteristics. Furthermore, adding pomegranate and/or lemon extract improved the consistency of jams during storage. In general, the addition of extracts involved an increase in stability of strawberry jam during storage at room temperature. [ES] Se han estudiado las propiedades antifu´ngicas de algunos extractos de plantas (granada, romero, limo´n y limo´n balsa´mico) para su aplicacio´n en la elaboracio´n de mermelada obtenida con fresa osmo´ticamente deshidratada. El extracto de limo´n presento´ la mayor actividad antifu´ngica frente a la microbiota presente. Posteriormente, se han evaluado los efectos sobre las propiedades microbiolo´gicas y fı´sico-quı´micas de esta mermelada, durante el almacenamiento, de la adicio´n de una combinacio´n de extractos de limo´n como antifu´ngico y granada como antimicrobiano. La utilizacio´n de extractos vegetales reduce la carga microbiana (meso´filos aerobios, bacterias a´cido la´cticas y mohos y levaduras) y es ma´s efectiva cuando se utilizan los extractos de granada y limo´n, ya que no provocan cambios significativos en las caracterı´sticas fı´sico-quı´micas. Por otra parte, la adicio´n de granada y/o extracto de limo´n mejora la consistencia de las mermeladas durante el almacenamiento. En general, la adicio´n de extractos implica un aumento en la estabilidad de la mermelada de fresa durante el almacenamiento a temperatura ambiente. The authors wish to thank the Spanish Ministerio de Educacion y Ciencia for the financial support given through Projects AGL 2005-05994. The proof-reading of this paper was funded by the Universidad Politecnica de Valencia, Spain. |
| Databáze: | OpenAIRE |
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