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Impact of pre‐treatment on the stability of color, flavor, and microbial profile of coriander paste
Author(s) -
Priyadarshi Siddharth,
Chetana R.,
Roopavathi C.,
Naidu Madeneni Madhava
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14091
Subject(s) - flavor , food science , chemistry , carotenoid , aroma , postharvest , antioxidant , lycopene , ascorbic acid , polyphenol , botany , biology , biochemistry
Coriander paste was developed and evaluated for its physicochemical, microbial, sensory, flavor profiles, and antioxidant activities. Storage studies were carried out at 27 ± 1°C and 37 ± 1°C for 30 days. Pre‐treated paste contained 126.47 ± 1.1 mg/100 g of carotenoids, 140.19 ± 0.6 mg/100 g of total chlorophyll, pH of 7.8 ± 0.13, 41.54 ± 1.32 g GAE/100 g of total polyphenols, and 84.63 ± 1.14% of radical scavenging activity. After seven days of storage at 27 ± 1°C, a sharp decline in the color, chlorophyll, carotenoids, sensory, flavor profiles, and antioxidant activities were observed while microbial counts were within limits. However, paste kept at 37 ± 1°C deteriorated within one week, while control spoiled within two days of storage. GC‐MS identified 46 primary flavor components, which constituted around 85% of the total volatiles identified in control paste. Coriander paste stored at 27 ± 1°C was found to be microbiologically safe and sensorily acceptable up to seven days of storage. Practical applications Coriander foliage bears a pleasant aromatic flavor, its characteristic aroma, flavor, and rich green color are vital for its culinary and market importance. Coriander is a commonly consumed green leafy vegetable among Indian culinary preparation and is a rich source of ascorbic acid, carotenoids, folic acid, riboflavin, vitamins, and minerals. Fresh coriander foliage deteriorates rapidly at room temperature, but at refrigerated temperature it can be extended for 2–3 days only. Appropriate postharvest processing may help in increasing its availability during lean periods at lower price. Preserving coriander foliage is a challenge, retention of green color and overall quality in coriander foliage are the critical parameters to be considered. This study represents pre‐treatment method for extension of shelf life of microbiologically safe coriander paste retaining desirable color and flavor. The method for preparation of coriander paste developed in this study will be beneficial to consumers as well as food processing industries.