Naslov
Application of Litsea cubeba to improve shelf-life of fresh-cut pears

Autori
Nedić Tiban, Nela ; Pavlović, Hrvoje ; Kopjar, Mirela ; Bijelić Curkić, Marko ; Piližota, Vlasta

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

Izvornik
Book of Abstracts 7th International Congress of Food Technologists, Biotechnologists and Nutricionists / Medić, Helga - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 140-140

ISBN
978-953-99725-3-8

Skup
7 th International Congress of Food Technologists, Biotechnologists and Nutricionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pears; Litsea cubeba; fresh-cut; shelf-life

Sažetak
INTRODUCTION Litsea cubeba essential oil, and it`s main compound citral (a mixture of geranial and neral) has potential in inhibiting the growth of bacteria as well as fungi. The aim of this work was to investigate the effect of L. cubeba oil at different concentrations (50, 100 and 250 ppm) on shelf-life of fresh-cut pears Packham’s Triumph variety. METHODOLOGY Microbial population of fresh-cut pears (total count of aerobic bacteria - AMB, aerobic psychrophilic bacteria - APB, yeasts and moulds), as well as colour and flesh firmness, polyphenol content (PC) and antioxidant activity (AA) of treated samples, were determined. Analysis of untreated (control) and treated fresh-cut pear samples were carried out immediately following oil treatments, and on 1, 7, 14 day storage at 2 °C. RESULTS AND DISCUSSION Compared to control, L. cubeba oil at highest concentration (250 ppm) had most potent inhibitory activity to all analysed microorganisms. Counts of bacteria (AMB and APB) in all treated samples after 14th day of storage were below permitted levels (<104 CFU/g). Moderate inhibition of fungal growth was observed in samples treated by all essential oil concentrations. Dip in 50 ppm of L. cubeba oil was the most effective treatment to prevent cut surface browning. Polyphenol content and antioxidant activity firstly decreased, while PC of all samples increased on 7th day in contrary to AA (increase at 14th day of storage). No significant loss of firmness was observed in all investigated samples during storage period. CONCLUSIONS Some essential oils, and their individual components, can exhibit antimicrobial activity against food borne pathogens and spoilage microorganisms, and could be used as natural alternative to improve shelf-life and the food safety.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA