Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

2021 ◽  
Author(s):  
Zuyan He ◽  
Jia zheng ◽  
Laping He ◽  
Cuiqin Li ◽  
Penggang Hu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Prediction Model ◽  
Shelf Life ◽  
Prediction Models ◽  
Antimicrobial Effect ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Main Compound ◽  
Flavor Components ◽  
Volatile Flavor

Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. By contrast, milk is rich in protein. Yogurts produced through the cofermentation of potatoes and milk is a highly nutritious food. In addition, the quality and shelf life of yogurts are hot topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs were compared, the effect of perilla leaf EO (PLEO) content on potato yogurt was discussed, and the volatile flavor components of PLEO and PLEO potato yogurt were detected. Furthermore, the effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt were analyzed to establish a shelf life model. Results showed that PLEO had a good antimicrobial effect and was the appropriate EO. A total of 69 compounds were detected in PLEO, with limonene being the main compound. PLEO had an effect on the pH, sensory characteristics, and viable counts of potato yogurt during storage. The best PLEO addition amount was 0.04%. PLEO had a considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was better than that of potato yogurt without PLEO in the later stage of storage. Moreover, the shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the content of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5 °C were established as A = A 0 e 0.00323 t  and A = A 0 e 0.00355 t , respectively. Comparing the accuracy factor and deviation factor of the models revealed that the sensory prediction model was more rational than the pH prediction model. Data from this study provided support to the potential industrial application and shelf life prediction of EO yogurt.

scholarly journals Effect of Inulin, Polydextrose, or Resistant Starch on the Quality Parameters of Prebiotic Bread

2021 ◽  
Vol 11 (6) ◽  
pp. 14889-14897
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Shelf Life ◽  
Resistant Starch ◽  
Specific Volume ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Crumb Firmness ◽  
Texture Characteristics

This study aimed to evaluate the effect of the addition of prebiotic components (resistant starch, inulin, or polydextrose, 10% of flour weight) on the flour characteristics and quality parameters of bread. Prebiotic addition increased the particle size of the flour. Inulin addition did not impact the physicochemical and texture characteristics of the bread, while resistant starch addition resulted in bread with higher crumb firmness, moisture content, and specific volume. However, both components improved the sensory characteristics (chewiness, crust, aroma, taste, and total acceptability) of the bread. They decreased the staling of the products, maintaining the quality parameters for a longer period of time. Polydextrose could also be used as a prebiotic component, resulting in products with similar sensory characteristics to the control but higher crumb firmness and specific volume. In conclusion, the most suitable prebiotic components in bread would be inulin and resistant starch because of improved sensory scores and prolongation of the shelf life.

Evaluation of the effect of fennel ( Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt

2019 ◽  
Vol 73 (2) ◽  
pp. 403-410 ◽  
Author(s):  
Souhir Ben Abdesslem ◽  
Olfa Ben Moussa ◽  
Mouna Boulares ◽  
Mounira Elbaz ◽  
Moncef Chouaibi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Life Prediction ◽  
Quality Parameters ◽  
Foeniculum Vulgare ◽  
Shelf Life Prediction

scholarly journals Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil

2021 ◽  
Vol 10 (16) ◽  
pp. e271101623335
Author(s):  
Camila Casagrande Paganini ◽  
Denise Adamoli Laroque ◽  
Bruno Augusto Mattar Carciofi ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Shelf Life ◽  
Cellulose Acetate ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Life Extension ◽  
Oregano Essential Oil ◽  
Bacteria Growth ◽  
Antimicrobial Film

This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.

scholarly journals Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt

2019 ◽  
Vol 29 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Fayza Mohamed Assem ◽  
Kawther El Shafei ◽  
Hoda Samir El-Sayed ◽  
Mohamed Ahmed Matter ◽  
Moemen Sayed Hanafy ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Starter Cultures ◽  
Coliform Bacteria ◽  
Bacterial Strains ◽  
Yeasts And Molds ◽  
Carnation Plant

Carnation’s essential oil with high content of eugenol (monoterpenes) was extracted from carnation plant calli. Eugenol had antimicrobial effect and could be used to prolong the shelf life of fermented products as yoghurt. Eugenol in carnation essential oil was added to milk, at the percentages of (0.2, 0.4, 0.6, and 0.8 μl/ml milk, respectively before using the milk in the yoghurt manufacture. Results indicated that eugenol in carnation essential oil possessed good inhibitory effect against selected pathogenic bacterial strains at different concentrations, but had no inhibitory effect on Saccharomyces cerevisiae. Addition of carnation essential oil affected the pH and titratable acidity of the prepared yoghurt. Moreover, total solids, total protein and fat-to-dry matter records were slightly affected. The total viable counts, also, counts of yoghurt starter cultures and Lactobacillus acidophilus in yoghurt samples enhanced to become a maximum after 10 days of storage and reduced thereafter. Yeasts and molds, and coliform bacteria were not detected in the treated yoghurt. In different samples of yoghurt, yoghurt containing 0.6 μl/ml eugenol was the most acceptable organoleptically. It can be concluded that 0.6 μl/ml eugenol, can be applied to prolong yoghurt storage time for more than 15 days. Plant Tissue Cult. & Biotech. 29(1): 1-14, 2019 (June)

scholarly journals Antioxidant and Antimicrobial Effect of Oregano Essential Oil on Shelf-Life of Chicken Patties

2019 ◽  
Vol 8 (02) ◽  
pp. 3076-3087 ◽  
Author(s):  
Neha Thakur ◽  
S.K. Mendiratta ◽  
Geeta Chauhan ◽  
Arvind Soni ◽  
Ravi Kant Agrawal
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Antimicrobial Effect ◽  
Oregano Essential Oil ◽  
Chicken Patties

scholarly journals Effect of Linseed (Linum usitatissimum) Mucilage and Chitosan Edible Coatings on Quality and Shelf-Life of Fresh-Cut Cantaloupe (Cucumis melo)

Coatings ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 368 ◽  
Author(s):  
Mayra Z. Treviño-Garza ◽  
Ruth C. Correa-Cerón ◽  
Eugenia G. Ortiz-Lechuga ◽  
Karla K. Solís-Arévalo ◽  
Sandra L. Castillo-Hernández ◽  
...  
Keyword(s):  
Shelf Life ◽  
Linum Usitatissimum ◽  
Cucumis Melo ◽  
Antimicrobial Effect ◽  
Sensory Characteristics ◽  
Edible Coatings ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Fresh Cut ◽  
Quality And Shelf Life

We have evaluated the effect of edible coatings (ECs) based on linseed mucilage (LM), chitosan (CH), and their combination (LMCH) on the quality and shelf life of fresh-cut cantaloupe. Cantaloupe was washed, sanitized, and processed (peeled, seeded, and cut) and then coated by immersion, packed, and stored for 18 days at 4 °C. The ECs were effective at reducing the juice leakage and softening of the product. The EC based on CH was the most effective at preserving the color parameter and reducing the general microbiological growth. However, the LMCH combination decreased the antimicrobial effect of chitosan against microorganisms. Also, CH and LM ECs helped preserve the overall sensory characteristics, increasing the acceptance to 12–15 days. Finally, the LMCH combination helped preserve the characteristics of color and odor; however, it modified the texture and taste of fresh-cut cantaloupe and its sensory acceptance was similar to the control (up to 9 days).

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