Pregled bibliografske jedinice broj: 1226222
Stability of minimally processed apple treated with laurel (Laurus nobilis l.) essential oil
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
Profili:
Ana Dobrinčić
(autor)
Branka Levaj
(autor)
Maja Repajić
(autor)
Ena Cegledi
(autor)
Erika Dobroslavić
(autor)
Verica Dragović-Uzelac
(autor)