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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

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dc.contributor.author Gómez, F. es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Camacho Vidal, Mª Mar es_ES
dc.contributor.author Pagán Moreno, Mª Jesús es_ES
dc.date.accessioned 2015-01-09T11:09:07Z
dc.date.available 2015-01-09T11:09:07Z
dc.date.issued 2013-05
dc.identifier.issn 1947-6345
dc.identifier.uri http://hdl.handle.net/10251/45922
dc.description.abstract extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial parameters have been evaluated to compare product quality. Different doses of plant extract were tested to select those with the greatest antibacterial potential. Before determining its antimicrobial potential, the behaviour of the microbiota present in the strawberry jam was analysed using predictive microbiology. Moreover, the samples were analysed for moisture content, soluble solids, pH, water activity, colour and consistency. Strawberry jams were sensorially analysed. Pomegranate extract showed the highest level of antimicrobial activity. Jams with pomegranate showed significantly lower values in colour parameters than the control jam. However, there were no significant colour differences between jams with different doses of pomegranate extract. Jams without extracts were more consistent. In the sensory analysis, tasters found the studied samples to be very similar es_ES
dc.description.abstract La adicio´n de extractos vegetales (granada, romero, limo´n, limo´n balsa´mico) ha sido utilizada para mermeladas de fresa obtenidas por deshidratacio´n osmo´tica con el fin de evitar su ra´pido deterioro. En este trabajo, se han evaluado los para´metros microbiolo´gicos, fı´sico-quı´micos y sensoriales del producto para su comparacio´n. Para ello, se testaron diferentes dosis de extractos vegetales en las muestras para seleccionar la de mayor potencial antibacteriano. Anteriormente, se analizo´ el comportamiento de la microbiota presente en la mermelada (meso´filos aerobios, bacterias a´cido la´cticas, coliformes, mohos y levaduras). Adema´s, las muestras se analizaron en cuanto a su contenido en humedad, so´lidos solubles, pH, actividad del agua, color y consistencia. La memelada de fresa con y sin extractos fue analizada sensorialmente mediante una prueba de comparacio´n pareada con un panel de 26 catadores. El extracto de granada mostro´ el mayor nivel de actividad antimicrobiana frente a la microbiota de la mermelada de fresa, establecie´ndose una concentracio´n mı´nima inhibitoria de 0,001 g / ml o 0,0005 g / ml si lo definimos como el nivel mı´nimo de concentracio´n de extracto natural que produce una reduccio´n del 90% en el crecimiento de colonias microbianas o una inhibicio´n completa del crecimiento visible, respectivamente. Las mermeladas con extracto de granada mostraron valores significativamente ma´s bajos en los para´metros de color que la muestra control. Sin embargo, no hubo diferencias significativas de color entre las mermeladas con diferentes dosis de extracto de granada. Las mermeladas sin extracto fueron ma´s consistentes. En el ana´lisis sensorial, las muestras estudiadas fueron muy similares para los catadores es_ES
dc.description.sponsorship The authors wish to thank the Ministerio de Educacion y Ciencia for the financial support given throughout projects AGL 2005-05994. The revision of this paper was funded by the Universidad Politecnica de Valencia, Spain. en_EN
dc.language Inglés es_ES
dc.publisher Taylor & Francis: STM, Behavioural Science and Public Health Titles es_ES
dc.relation.ispartof CyTA - Journal of Food es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Strawberry jam es_ES
dc.subject Osmotic dehydration es_ES
dc.subject Plant extract es_ES
dc.subject Antimicrobia es_ES
dc.subject Microbiology es_ES
dc.subject Sensory evaluation es_ES
dc.subject Mermelada de fresa es_ES
dc.subject Deshidratacioón osmótica es_ES
dc.subject Extracto de planta es_ES
dc.subject Antimicrobiano es_ES
dc.subject Microbiología es_ES
dc.subject Evaluación sensorial es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties es_ES
dc.title.alternative Efecto de la adición de extractos vegetales en la microbiota y en las propiedades fisicoquímicas y sensoriales de mermelada de fresa mínimamente procesada es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/19476337.2012.712058
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2005-05994/ES/ESTABILIDAD DE LOS COMPUESTOS FUNCIONALES DE LAS FRUTAS DURANTE SU PROCESADO/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Gómez, F.; Igual Ramo, M.; Camacho Vidal, MM.; Pagán Moreno, MJ. (2013). Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties. CyTA - Journal of Food. 11(2):171-178. https://doi.org/10.1080/19476337.2012.712058 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1080/19476337.2012.712058 es_ES
dc.description.upvformatpinicio 171 es_ES
dc.description.upvformatpfin 178 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 242241
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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