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Pregled bibliografske jedinice broj: 1226222

Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil


Dobrinčić, Ana; Brunović, Barbara; Repajić, Maja; Cegledi, Ena; Dobroslavić, Erika; Dragović-Uzelac, Verica; Levaj, Branka
Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil // Book of Abstracts of the 2nd International Conference on Advanced Production and Processing / Šereš, Zita (ur.).
Novi Sad: Tehnološki fakultet Univerziteta u Novom Sadu, 2022. str. 96-96 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1226222 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil

Autori
Dobrinčić, Ana ; Brunović, Barbara ; Repajić, Maja ; Cegledi, Ena ; Dobroslavić, Erika ; Dragović-Uzelac, Verica ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 2nd International Conference on Advanced Production and Processing / Šereš, Zita - Novi Sad : Tehnološki fakultet Univerziteta u Novom Sadu, 2022, 96-96

ISBN
978-86-6253-160-5

Skup
2nd International Conference on Advanced Production and Processing (ICAPP 2022)

Mjesto i datum
Novi Sad, Srbija, 20.10.2022. - 22.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Minimally processed apple ; Laurel essential oil ; Browning ; Sensory analysis ; Microbiological analysis

Sažetak
Minimally processed apples are becoming increasingly popular due to their fresh-like character, convenience, and health benefits. The main problem with such products is browning and microbiological spoilage, which can occur very quickly after processing. To extend the shelf life of minimally processed apples, several methods are being developed, including edible coatings, anti- browning agents, and modified atmosphere packaging. Laurel (Laurus nobilis L.) is a plant native to the Mediterranean region that has been traditionally used in folk medicine for its various biological activities (antioxidant, anti- inflammatory, antimicrobial, and antifungal), which can be attributed to various biologically active compounds present in leaf extracts and essential oils (EO). The objective of this study was to investigate the influence of laurel EO application (0 as control, 25, 75, 125, and 175 mg/L) on the shelf life of minimally processed apples during 10 days of storage. Microbiological and sensory analyzes were conducted, as well as measurements of soluble dry matter, pH, and color (L*, a* and b*). With increase of EO concentration, the number of aerobic mesophilic bacteria decreased (from 2.000 log CFU/g in EO-0 to 1.544 in EO-175), while their increase was observed during prolonged storage it was lower than in control samples (after 10 days 2.531 log CFU/g in EO-0 and 2.000 in EO-175). Levels of soluble dry matter and pH ranged from 12.1 to 14.35 °Brix and from 3.54 to 4.18, respectively, and they slightly increased during storage being better stabilized in apples treated with higher concentration of EO. EO had no remarkable influence on the color, although EO-75 caused the smallest color change compared to the control, after ten days of storage. EO treatment influenced all sensory properties, especially taste, but not in an unpleasant way. When considering all obtained results with emphasis on sensory evaluation, concentration of 75 mg/L of laurel EO can be recommended for prolonging the shelf life of minimally processed apples as well as for obtaining new innovative minimally processed product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
--KK.01.1.1.04.0093 - Bioaktivne molekule ljekovitog bilja kao prirodni antioksidansi, mikrobiocidi i konzervansi (Dragović-Uzelac, Verica) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju:

Dobrinčić, Ana; Brunović, Barbara; Repajić, Maja; Cegledi, Ena; Dobroslavić, Erika; Dragović-Uzelac, Verica; Levaj, Branka
Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil // Book of Abstracts of the 2nd International Conference on Advanced Production and Processing / Šereš, Zita (ur.).
Novi Sad: Tehnološki fakultet Univerziteta u Novom Sadu, 2022. str. 96-96 (poster, međunarodna recenzija, sažetak, znanstveni)
Dobrinčić, A., Brunović, B., Repajić, M., Cegledi, E., Dobroslavić, E., Dragović-Uzelac, V. & Levaj, B. (2022) Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil. U: Šereš, Z. (ur.)Book of Abstracts of the 2nd International Conference on Advanced Production and Processing.
@article{article, author = {Dobrin\v{c}i\'{c}, Ana and Brunovi\'{c}, Barbara and Repaji\'{c}, Maja and Cegledi, Ena and Dobroslavi\'{c}, Erika and Dragovi\'{c}-Uzelac, Verica and Levaj, Branka}, editor = {\v{S}ere\v{s}, Z.}, year = {2022}, pages = {96-96}, keywords = {Minimally processed apple, Laurel essential oil, Browning, Sensory analysis, Microbiological analysis}, isbn = {978-86-6253-160-5}, title = {Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil}, keyword = {Minimally processed apple, Laurel essential oil, Browning, Sensory analysis, Microbiological analysis}, publisher = {Tehnolo\v{s}ki fakultet Univerziteta u Novom Sadu}, publisherplace = {Novi Sad, Srbija} }
@article{article, author = {Dobrin\v{c}i\'{c}, Ana and Brunovi\'{c}, Barbara and Repaji\'{c}, Maja and Cegledi, Ena and Dobroslavi\'{c}, Erika and Dragovi\'{c}-Uzelac, Verica and Levaj, Branka}, editor = {\v{S}ere\v{s}, Z.}, year = {2022}, pages = {96-96}, keywords = {Minimally processed apple, Laurel essential oil, Browning, Sensory analysis, Microbiological analysis}, isbn = {978-86-6253-160-5}, title = {Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil}, keyword = {Minimally processed apple, Laurel essential oil, Browning, Sensory analysis, Microbiological analysis}, publisher = {Tehnolo\v{s}ki fakultet Univerziteta u Novom Sadu}, publisherplace = {Novi Sad, Srbija} }




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