Agricultural and Food Engineering Dept., Indian Inst. of Technology Kharagpur, Kharagpur, 721302, West Bengal, India.
J Food Sci. 2018 May;83(5):1396-1403. doi: 10.1111/1750-3841.14133. Epub 2018 Apr 16.
This study was attempted with two objectives: (1) to find an acceptable concentration of betel leaf essential oil (BLEO) based on sensory evaluation that can be employed in tomato paste; (2) to evaluate the effect of the acceptable concentration of BLEO in the paste during accelerated storage under 89 ± 1.2% RH at 39 ± 1 °C. Linguistic data obtained from sensory evaluation of tomato paste treated with 4 different concentrations of BLEO were analyzed using fuzzy logic approach. The organoleptically acceptable concentration was determined to be 0.25 mg/g of BLEO in tomato paste. The effect of the selected concentration of BLEO on different physicochemical and microbial attributes of tomato paste during accelerated storage was studied. Untreated tomato paste was found to have 12% less total antioxidant capacity than treated paste at the end of storage. Based on a /b value in CIELAB color space, the BLEO treated paste efficiently extended the shelf life by 14 days with respect to untreated paste samples under accelerated storage conditions. BLEO comes with a tag contributing to green consumerism, and its application as food preservative is no less than a value addition to the product.
Essential oil is considered to have promising potential as an alternative food preservative, and its use is practically possible if they could overcome the sensory barrier, while retaining the preservative potency. The importance of identifying the sensory attributes for commercial success of essential oil treated food product was considered in this study. It contributes to the potency of organoleptically acceptable concentration of BLEO in shelf life extension of tomato paste under accelerated storage conditions. At industrial level, the estimated shelf life of treated tomato paste can be increased by incorporating more hurdles alongside BLEO.
本研究旨在达到两个目的：（1）找到感官可接受的、适用于番茄酱的胡椒木叶精油（BLEO）浓度；（2）评估在 89 ± 1.2% RH 和 39 ± 1°C 的加速储存条件下，接受浓度的 BLEO 对番茄酱的影响。采用模糊逻辑方法分析了用 4 种不同浓度 BLEO 处理的番茄酱感官评价的语言数据。确定感官可接受的 BLEO 浓度为 0.25mg/g 的番茄酱。研究了选定浓度的 BLEO 对加速储存过程中番茄酱不同理化和微生物特性的影响。储存结束时，未处理的番茄酱总抗氧化能力比处理过的番茄酱低 12%。基于 CIELAB 颜色空间中的 a/b 值，与未经处理的番茄酱样品相比，BLEO 处理的番茄酱在加速储存条件下将保质期延长了 14 天。BLEO 作为绿色消费主义的标志，将其用作食品防腐剂，对产品来说是一种附加值。
精油被认为具有作为替代食品防腐剂的巨大潜力，如果它们能够克服感官障碍，同时保持防腐效力，其使用在实践上是可行的。本研究认为，确定感官属性对于精油处理食品商业成功的重要性。它有助于确定 BLEO 在感官可接受浓度下对番茄酱在加速储存条件下保质期的延长效果。在工业层面上，通过结合 BLEO 以及更多的障碍因素，可以提高处理过的番茄酱的估计保质期。
