scholarly journals Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 138 ◽  
Author(s):  
Graziana Difonzo ◽  
Giacomo Squeo ◽  
Maria Calasso ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Life Extension ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Shelf Life Extension ◽  
Physico Chemical ◽  
Microbial Groups

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

Olive leaf extracts for shelf life extension of salmon burgers

2018 ◽  
Vol 25 (2) ◽  
pp. 91-100 ◽  
Author(s):  
Ibtihel Khemakhem ◽  
Ana Fuentes ◽  
María Jesús Lerma-García ◽  
Mohamed Ali Ayadi ◽  
Mohamed Bouaziz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Life Extension ◽  
Total Volatile ◽  
Olive Leaf ◽  
Leaf Extracts ◽  
Life Study ◽  
Olive Leaf Extract ◽  
Fish Product

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

2018 ◽  
Vol 42 (11) ◽  
pp. e13789 ◽  
Author(s):  
Ali Ragab Shalaby ◽  
Mervat Mohamed Anwar ◽  
Essam Mohamed Sallam
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Minced Beef ◽  
Quality And Shelf Life

scholarly journals Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1446 ◽  
Author(s):  
Giuseppe Natrella ◽  
Graziana Difonzo ◽  
Maria Calasso ◽  
Giuseppe Costantino ◽  
Francesco Caponio ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Sorbic Acid ◽  
Storage Period ◽  
Life Extension ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Fresh Food ◽  
Off Flavors ◽  
Sensory Analyses ◽  
Entire Storage Period

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Özge Duygu Okur
Keyword(s):  
Olea Europaea ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Olive Leaf ◽  
Content Type ◽  
Phenolic Contents ◽  
Olive Leaf Extract ◽  
Functional Product ◽  
Olea Europaéa

PurposeThis study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality (physicochemical, sensory, phenolic contents and antioxidant properties) of kefir samples during storage at 4°C for 21 days.Design/methodology/approachFor this purpose, four kefir samples were produced by using olive leaf extract in different amounts (A: 0% (control), B: 0.1%, C: 0.15% and D: 0.35%). The physicochemical, sensory, phenolic contents and antioxidant properties of kefir samples were investigated during Days 1, 7, 14 and 21 of storage. The study was conducted to optimize the olive leaf extract addition level to obtain better-quality kefir functional food.FindingsFrom the results, it was determined that the addition of olive leaf extract affected the entire chemical components of the kefir samples (p < 0.05). It was found that the pH value decreased during storage. By contrast, it was observed that titration acidity values increased. The kefir sample with 0.35% olive leaf extract (D) had the highest total phenolic and antioxidant activity content (1,292.75 mg GAE/L and 10.20 mM TE, respectively) among the samples (p < 0.05). In the sensory analyses, the kefir sample with the highest score – in terms of sensory attributes – was the kefir sample containing 0.15% olive leaf extract (C).Originality/valueThus, it was concluded that kefir with added olive leaf extract could serve as a functional kefir of benefit to human health. When we looked at the enrichment studies on kefir as a functional product, no study has been found on the use of olive (Olea europaea) leaf extract, especially with kefir. In this sense, it is thought that the study will contribute to published literature.

scholarly journals Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

2014 ◽  
Vol 1 (2) ◽  
pp. 140-150 ◽  
Author(s):  
Begonya Marcos ◽  
Carmen Sárraga ◽  
Massimo Castellari ◽  
Frans Kappen ◽  
Gerald Schennink ◽  
...  
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Biodegradable Films ◽  
Olive Leaf ◽  
Olive Leaf Extract

Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing

2016 ◽  
Vol 97 ◽  
pp. 12-19 ◽  
Author(s):  
Mohammad Ganje ◽  
Seid Mahdi Jafari ◽  
Alinaghi Dusti ◽  
Danial Dehnad ◽  
Morad Amanjani ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Quality Changes ◽  
Life Testing ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Tomato Paste
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