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Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive‐based paste
Author(s) -
Cosmai Lucrezia,
Campanella Daniela,
Summo Carmine,
Paradiso Vito Michele,
Pasqualone Antonella,
De Angelis Maria,
Caponio Francesco
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13381
Subject(s) - shelf life , modified atmosphere , food science , flavour , allium , chemistry , natural (archaeology) , horticulture , biology , paleontology
Summary This study aimed to extend the shelf life of non‐thermally stabilised olive‐based paste by adding different concentrations (0.2, 0.5, 1.0 g kg −1 ) of a natural Allium spp. extract and/or by using different packaging atmospheres ( MAP 1, 75% Ar‐23% CO 2 ‐2% H 2 ; MAP 2, 70% N 2 ‐30% CO 2 ) during refrigerated storage. Higher amounts of the natural extract gave the highest level of microbial inhibition, increased hardness, a greater release of aldehydes, esters, and ketones, and a better colour preservation when used with MAP 1. The natural extract and MAP , either alone or in combination, produced no sensory defects (except for the control in MAP 2), but a greater loss of typical olive flavour. The addition of the natural extract used with an appropriate MAP , can retain the quality attributes and extend shelf life for approximately 14 days longer than the control (without natural extract and MAP ), and a better performance is achieved by using greater amounts of natural extract and MAP 1.