Washing of cut persimmon with thyme or lemon essential oils
© The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 8 vom: 01. Dez., Seite 557-65 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Persimmon lemon essential oil (LEO) shelf life thyme essential oil (TEO) washing stage Anti-Infective Agents Antioxidants Food Preservatives Oils, Volatile mehr... |
| Zusammenfassung: | © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav. 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 |
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| Beschreibung: | Date Completed 29.01.2015 Date Revised 16.11.2017 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/1082013213495865 |