Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the se...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/1646 http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400 |
| _version_ | 1855034832132767744 |
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| author | Gliemmo, María Fernanda Montagnani, Maria Andrea Schelegueda, Laura Inés Gonzalez, Malena Mariana Campos, Carmen Adriana |
| author_browse | Campos, Carmen Adriana Gliemmo, María Fernanda Gonzalez, Malena Mariana Montagnani, Maria Andrea Schelegueda, Laura Inés |
| author_facet | Gliemmo, María Fernanda Montagnani, Maria Andrea Schelegueda, Laura Inés Gonzalez, Malena Mariana Campos, Carmen Adriana |
| author_sort | Gliemmo, María Fernanda |
| collection | INTA Digital |
| description | The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation. |
| format | info:ar-repo/semantics/artículo |
| id | INTA1646 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16462017-12-15T15:06:26Z Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam Gliemmo, María Fernanda Montagnani, Maria Andrea Schelegueda, Laura Inés Gonzalez, Malena Mariana Campos, Carmen Adriana Mermeladas Jam Essential Oils Xanthan Gum Low Calorie Foods Yeasts Stevia Rebaudiana Aceites Esenciales Goma Xantan Tomate Alimentos Bajos Calorías Levadura Aceite de Canela Esteviósidos Steviosides The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation. Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Montagnani, Maria Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Área Metropolitana de Buenos Aires; Argentina Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gonzalez, Malena Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2017-11-01T14:17:58Z 2017-11-01T14:17:58Z 2016 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1646 http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400 1082-0132 1532-1738 (Online version) eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Food science and technology international 22 (2) : 122-131. (2016) |
| spellingShingle | Mermeladas Jam Essential Oils Xanthan Gum Low Calorie Foods Yeasts Stevia Rebaudiana Aceites Esenciales Goma Xantan Tomate Alimentos Bajos Calorías Levadura Aceite de Canela Esteviósidos Steviosides Gliemmo, María Fernanda Montagnani, Maria Andrea Schelegueda, Laura Inés Gonzalez, Malena Mariana Campos, Carmen Adriana Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| title | Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| title_full | Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| title_fullStr | Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| title_full_unstemmed | Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| title_short | Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| title_sort | effect of xantham gum steviosides clove and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
| topic | Mermeladas Jam Essential Oils Xanthan Gum Low Calorie Foods Yeasts Stevia Rebaudiana Aceites Esenciales Goma Xantan Tomate Alimentos Bajos Calorías Levadura Aceite de Canela Esteviósidos Steviosides |
| url | http://hdl.handle.net/20.500.12123/1646 http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400 |
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