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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

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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 2018-10-05T04:29:57Z
dc.date.available 2018-10-05T04:29:57Z
dc.date.issued 2016 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/109423
dc.description.abstract [EN] This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were evaluated. According to the results obtained, only clove and cinnamon leaf oils were selected to prepare emulsions. All the tested emulsions were stable, independently the amount of polymer and essential oil used. Essential oil loss was affected by the amount of polymer employed to prepare the emulsions. The oil-in-water emulsions with 5.0 mg/g xanthan gum, and with 0.55 mg/g clove or 0.65 mg/g cinnamon leaf essential oil, were used for the in vivo tests. The jams prepared with the oil-in-water emulsions showed a lower fungal decay compared with jams without emulsion. The present work demonstrated that emulsions can be employed to prevent strawberry jam mould spoilage. es_ES
dc.description.sponsorship Author S. 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 Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Essential oils es_ES
dc.subject Oil-in-water emulsion es_ES
dc.subject Strawberry jam es_ES
dc.subject Aspergillus flavus es_ES
dc.subject Aspergillus niger es_ES
dc.subject Penicillium expansum es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Use of oil-in-water emulsions to control fungal deterioration of strawberry jams es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2016.05.040 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. (2016). Use of oil-in-water emulsions to control fungal deterioration of strawberry jams. Food Chemistry. 211:92-99. doi:10.1016/j.foodchem.2016.05.040 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2016.05.040 es_ES
dc.description.upvformatpinicio 92 es_ES
dc.description.upvformatpfin 99 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 211 es_ES
dc.relation.pasarela S\314203 es_ES
dc.contributor.funder Universitat Politècnica de València


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