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Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

Vazquez-Armenta, F.J. and Ayala-Zavala, J.F. and Olivas, G.I. and Molina-Corral, F.J. and Silva-Espinoza, B.A. (2014) Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes. Acta Alimentaria, 43 (4). pp. 640-649. ISSN 0139-3006

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Abstract

This study evaluated the effect of onion essential oil (OEO) (0, 0.5, 2.5, and 5 mg ml<sup>−1</sup>) on microbial growth, browning decay, and sensorial appealing of cut potatoes stored for 15 days at 4 °C. Dipropyl disulphide and dipropyl trisulphide were the main constituents identified in OEO, and its application at a dose of 0.5 mg ml<sup>t-1</sup> was the most effective to prevent browning (38.5% inhibition respect to control) during storage, inhibiting PPO activity (39% respect to control) after the treatment. The higher the added OEO concentration the lower microbial growth of the treated product was, achieving a reduction of 1.27 log CFU g<sup>−1</sup> for the 5 mg ml<sup>−1</sup> treatment. The odour and flavour appealing of cut potatoes were well received by the panelists after 10 days of storage. Therefore, the use of OEO in cut potatoes has a potential as antimicrobial and antibrowning agent.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 28 Feb 2017 19:53
Last Modified: 04 Apr 2023 12:35
URI: http://real.mtak.hu/id/eprint/49894

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