Almela Celia, Castelló María L, Tarrazó José, Ortolá María D
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain.
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
Food Sci Technol Int. 2014 Dec;20(8):557-65. doi: 10.1177/1082013213495865. Epub 2013 Jul 29.
The aim of this study was to develop a minimally processed persimmon product by applying different concentrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 ℃ for seven days. Moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of thyme essential oil in the washing stage improved the preservation of the fruits' colour. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the type of essential oil applied.
本研究的目的是通过在产品上施加不同浓度的百里香精油或柠檬精油来开发一种最少加工的柿子产品，以延长其保质期。在浸泡的初始阶段将精油施加于切开的柿子上，然后将样品在4℃下储存7天。定期分析水分含量、可溶性固形物含量、抗氧化能力、总酚、pH值、光学和机械性能以及微生物计数。值得注意的是，在清洗阶段施加百里香精油改善了果实颜色的保存。根据微生物学要求并基于研究期间，所有样品无论施加何种精油类型都将被视为安全的。
