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Application of cinnamon bark emulsions to protect strawberry jam from fungi

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Application of cinnamon bark emulsions to protect strawberry jam from fungi

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dc.contributor.author Ribes-Llop, Susana es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2018-09-17T07:05:11Z
dc.date.available 2018-09-17T07:05:11Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/107346
dc.description.abstract [EN] The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their antimicrobial activity in culture media and in the strawberry jam were investigated. Emulsions were prepared in either a rotor-stator homogeniser or a magnetic stirrer combined with a high pressure homogeniser. Microorganism suspensions (103 and 106 CFU/mL), essential oil concentration and microbial sensitivity were decisive in the emulsions antimicrobial activity. The high stress applied to samples and their heating during homogenisation caused essential oil content losses. The jams prepared with the oil-in-water emulsions inoculated with Aspergillus flavus, Penicillium expansum, Zygosaccharomyces rouxii and Zygosaccharomyces bailii exhibited no growth during the 28 days of analysis The obtained results indicated the suitability of cinnamon bark oil-xanthan gum emulsions for preserving strawberry jam. es_ES
dc.description.sponsorship Susana Ribes is grateful to the Universitat Politecnica de Valencia (UPV) for a FPI grant. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Natural agents es_ES
dc.subject Cinnamaldehyde es_ES
dc.subject Oil-in-water emulsions es_ES
dc.subject Preservation es_ES
dc.subject Strawberry jam es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of cinnamon bark emulsions to protect strawberry jam from fungi es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2016.12.047 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM. (2017). Application of cinnamon bark emulsions to protect strawberry jam from fungi. LWT - Food Science and Technology. 78:265-272. doi:10.1016/j.lwt.2016.12.047 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2016.12.047 es_ES
dc.description.upvformatpinicio 265 es_ES
dc.description.upvformatpfin 272 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 78 es_ES
dc.relation.pasarela S\323081 es_ES
dc.contributor.funder Universitat Politècnica de València


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