Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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. © SAGE Publications.

Registro:

Documento: Artículo
Título:Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
Autor:Gliemmo, M.F.; Montagnani, M.A.; Schelegueda, L.I.; González, M.M.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
Consejo Nacional de Investigaciones, Científicas y Técnicas de la República, Argentina
Instituto Nacional de Tecnología Agropecuaria, Estación Experimental, Área Metropolitana Buenos Aires, Buenos Aires, Argentina
Palabras clave:cinnamon oil; low sugar jam; spoilage yeasts; Steviosides; xanthan gum; Cell membranes; Chemical stability; Essential oils; Fruits; Spoilage; Yeast; Additional stress factor; Cinnamon oil; low sugar jam; Microbiological stability; Overall acceptability; Sensory and microbiological quality; Steviosides; Yeast cell surface; Xanthan gum; bacterial polysaccharide; essential oil; food additive; glucoside; kaurane derivative; stevioside; xanthan; analysis; chemistry; consumer attitude; female; food contamination; food control; food handling; human; male; microbial sensitivity test; Syzygium; taste; tomato; Consumer Behavior; Diterpenes, Kaurane; Female; Food Additives; Food Contamination; Food Handling; Food Microbiology; Glucosides; Humans; Lycopersicon esculentum; Male; Microbial Sensitivity Tests; Oils, Volatile; Polysaccharides, Bacterial; Syzygium; Taste
Año:2016
Volumen:22
Número:2
Página de inicio:122
Página de fin:131
DOI: http://dx.doi.org/10.1177/1082013215574400
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
CAS:glucoside, 50986-29-3; stevioside, 57817-89-7; xanthan, 11138-66-2; Diterpenes, Kaurane; Food Additives; Glucosides; Oils, Volatile; Polysaccharides, Bacterial; stevioside; xanthan gum
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v22_n2_p122_Gliemmo

Referencias:

  • Acosta, O., Víquez, F., Cubero, E., Optimization of low calorie mixed fruit jelly by response surface methodology (2008) Food Quality and Preference, 19, pp. 79-85
  • Ali, S.M., Khan, A.A., Ahmed, I., Musaddiq, M., Ahmed, K.S., Polasa, H., Antimicrobial activities of Eugenol and Cinnamaldehyde against the human gastric pathogen (2005) Helicobacter Pylori. Annals of Clinical Microbiology and Antimicrobials, 4, p. 20
  • Ba, D., Boyaci, I.H., Modeling and optimization I: Usability of response surface methodology (2007) Journal of Food Engineering, 78, pp. 836-845
  • Basu, S., Shivrave, U.S., Rheological, textural, micro-structural and sensory properties of mango jam (2010) Journal of Food Engineering, 100, pp. 357-365
  • Burt, S., Essential oils: Their antibacterial properties and potential applications in foods-a review (2004) International Journal of Food Microbiology, 94, pp. 223-253
  • Castro, M.P., Rojas, A.M., Campos, C.A., Gerschenson, L.N., Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings (2009) LWT - Food Science and Technology, 42, pp. 1428-1434
  • Chatsudthipong, V., Muanprasat, C., Stevioside and related compounds: Therapeutic benefits beyond sweetness (2009) Pharmacology & Therapeutics, 121, pp. 41-54
  • Conner, D.E., Beuchat, L.R., Effects of essential oils from plants on growth of food spoilage yeasts (1984) Journal of Food Science, 49, pp. 429-434
  • Deak, T., Yeasts in specific types of foods (2008) Handbook of Food Spoilage Yeasts, pp. 117-201. , Deak T, Beuchat LR, (eds), Boca Ratón: CRC Press
  • Gajar, A.M., Badrie, N., Processing and quality evaluation of a low-calorie christophene jam (Sechium edule (Jacq.) Swartz (2001) Journal of Food Science, 67, pp. 341-346
  • García-Ochoa, F., Santos, V.E., Casas, J.A., Gómez, E., Xanthan gum: Production, recovery, and properties (2000) Biotechnology Advances, 18, pp. 549-579
  • Gil, A., Van Baren, C.M., Di Leo Lira, P.M., Bandoni, B.L., Identification of the genotype from contents and composition of the essential oil of Lemon verbena (Aloysia citriodora Palau) (2007) Journal of Agriculture and Food Chemistry, 55, pp. 8664-8669
  • Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products (2006) Journal of Food Engineering, 77, pp. 761-770
  • Gliemmo, M.F., Schelegueda, L.I., Gerschenson, L.N., Campos, C.A., Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems (2013) Food Research International, 53, pp. 209-217
  • Goñi, P., López, P., Sánchez, C., Gómez-Lus, R., Becerril, R., Nerín, C., Antimicrobial activity in the vapour phase of a combination of cinnamom and clove essential oils (2009) Food Chemistry, 116, pp. 982-989
  • Gutierrez, J., Rodriguez, G., Barry-Ryan, C., Bourke, P., Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening (2008) Journal of Food Protection, 71, pp. 1846-1854
  • Li, J., McLandsborough, L.A., The effects of the surface charge and hydrophobicity of Escherichia coli on its adhesion to beef muscle (1999) International Journal of Food Microbiology, 53, pp. 185-193
  • Lopez Malo Vigil, A., Palou, E., Parish, M.E., Davidson, P.M., Methods for activity assay and evaluation of results (2005) Antimicrobials in Foods, pp. 659-680. , Davidson PM, Sofos JN, Branen AL, (eds), Boca Ratón: CRC Press
  • Loureiro, V., Querol, A., The prevalence and control of spoilage yeasts in foods and beverages (1999) Trends in Food Science & Technology, 10, pp. 356-365
  • Lv, F., Liang, H., Yuan, Q., Li, C., In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms (2011) Food Research International, 44, pp. 3057-3064
  • Matan, N., Rimkeeree, H., Mawson, A.J., Chompreeda, P., Haruthaithanasan, V., Parker, M., Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions (2006) International Journal of Food Microbiology, 107, pp. 180-185
  • Meilgaard, M., Civille, G.V., Carr, B.T., (1987) Sensory Evaluation Techniques, , Boca Raton: CRC Press
  • Ming, X., Daeschel, M.A., Correlation of cellular phospholipid content with nisin resistance of Listeria monocytogenes Scott A (1995) Journal of Food Protection, 58, pp. 416-420
  • Mytle, N., Anderson, G.L., Doyle, M.P., Smith, M.A., Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters (2006) Food Control, 17, pp. 102-107
  • (1999) Methods for Determining Bactericidal Activity of Antimicrobial Agents. Approved Guideline. NCCLS Document M26-A, , National Committee for Clinical Laboratory Standards, Wayne: National Committee for Clinical Laboratory Standards
  • O'Bryan, C.A., Crandall, P.G., Chalova, V.I., Ricke, S.C., Orange essential oils antimicrobial activities against (2008) Salmonella Spp. Journal of Food Science, 73, pp. M26-M267
  • Prabuseenivasan, S., Jayakumar, M., Ignacimuthu, S., In vitro antibacterial activity of some plant essential oils (2006) BMC Complementary and Alternative Medicine, 639
  • Prakash, I., DuBois, G.E., Clos, J.F., Wilkens, K.L., Fosdick, L.E., Development of rebiana, a natural, non-caloric sweetener (2008) Food Chemistry and Toxicology, 46, pp. S75-S82
  • Praphailong, W., Fleet, G.H., The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts (1997) Food Microbiology, 14, pp. 459-468
  • Rosenberg, M., Gutnick, D., Adherence of bacteria to hydrocarbons: A simple method for measuring cell surface hydrophobicity (1980) FEMS Microbiological Letters, 9, pp. 29-33
  • Scott-Thomas, C., (2013) Stevia Approval Opened New Sweetener Category, Says Cargill, , http://www.foodnavigator.com/Financial-Industry/Stevia-approval-opened-new-sweetener-category-says-Cargill, (accessed 7 August 2014)
  • Sikkema, J., De Bont, J.A.M., Poolman, B., Interactions of cyclic hydrocarbons with biological membranes (1994) Journal of Biological Chemistry, 269, pp. 8022-8028
  • Sikora, M., Badrie, N., Deisingh, A.K., Kowalski, S., Sauces and dressings: A review of properties and applications (2008) Critical Reviews in Food Science and Nutrition, 48, pp. 50-77
  • Singh, P.K., Tack, B.F., McCray, P.B., Jr., Welsh, M.J., Synergistic and additive killing by antimicrobial factors found in human airway surface liquid (2000) American Journal of Physiology-Lung Cellular and Molecular Physiology, 279, pp. 799-805
  • Stiles, B.A., Duffy, S., Schaffner, D., Modelling yeast spoilage in cold filled ready to drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii and Candida lipolytica (2002) Applied and Environmental Microbiology, 68, pp. 1901-1906
  • Tserennadmid, R., Takó, M., Galgóczy, L., Papp, T., Pesti, M., Vágvölgyi, C., Anti yeast activities of some essential oils in growth médium, fruit juices and milk (2011) International Journal of Food Microbiology, 144, pp. 480-486
  • (2014) Obesity and Overweight, , http://www.who.int/mediacentre/factsheets/fs311/en/index.html, World Health Organization (accessed 7 August 2014)

Citas:

---------- APA ----------
Gliemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M. & Campos, C.A. (2016) . Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. Food Science and Technology International, 22(2), 122-131.
http://dx.doi.org/10.1177/1082013215574400
---------- CHICAGO ----------
Gliemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M., Campos, C.A. "Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam" . Food Science and Technology International 22, no. 2 (2016) : 122-131.
http://dx.doi.org/10.1177/1082013215574400
---------- MLA ----------
Gliemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M., Campos, C.A. "Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam" . Food Science and Technology International, vol. 22, no. 2, 2016, pp. 122-131.
http://dx.doi.org/10.1177/1082013215574400
---------- VANCOUVER ----------
Gliemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M., Campos, C.A. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. Food Sci. Technol. Int. 2016;22(2):122-131.
http://dx.doi.org/10.1177/1082013215574400