Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy.
Molecules. 2022 Mar 23;27(7):2059. doi: 10.3390/molecules27072059.
Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. Color is a fundamental organoleptic requirement for the acceptability of these semi-finished products by the manufacturers of the pesto sauce. Some alternative formulations, which adjust the typical industrial recipe by both changing the preservative agent (ascorbic acid, citric acid, or a mixture of both) and introducing a preliminary thermic treatment (blast chilling), were evaluated. In this work, a fast and non-destructive spectrophotometric analysis, to monitor the color variations in these food products during their shelf-life, was proposed. The raw diffuse reflectance spectra (380-900 nm) obtained by a UV-visible spectrophotometer, endowed with an integrating sphere, together with the CIELab parameters (L*, a*, b*) automatically obtained from these, were considered, and elaborated using multivariate statistical analysis (principal component analysis). From this preliminary study, blast chilling, together with the use of ascorbic acid, proved to be the best solution to better preserve the color of these products during their shelf-life.
罗勒基半制成品主要用作生产典型青酱的中间体，在世界各地都有生产和出口。颜色是青酱制造商接受这些半制成品的基本感官要求之一。一些替代配方通过改变防腐剂（抗坏血酸、柠檬酸或两者的混合物）和引入初步的热处理（冲击冷却）来调整典型的工业配方，对此进行了评估。在这项工作中，提出了一种快速、非破坏性的分光光度分析方法，用于监测这些食品在保质期内的颜色变化。使用带有积分球的紫外-可见分光光度计获得的原始漫反射光谱（380-900nm），以及从这些光谱自动获得的 CIELab 参数（L*、a*、b*），通过多元统计分析（主成分分析）进行了考虑和处理。从这项初步研究中可以看出，冲击冷却加上抗坏血酸的使用被证明是在保质期内更好地保持这些产品颜色的最佳解决方案。
