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Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee
Author(s) -
Fadavi Alireza,
PajohiAlamoti Mohammadreza,
Karami Mostafa
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12779
Subject(s) - kluyveromyces marxianus , syneresis , food science , chemistry , pungency , yeast , pepper , biochemistry , saccharomyces cerevisiae
Abstract The purpose of the study was to evaluate the inhibitory effect of garlic (GEO) and peppermint (PEO) essential oils on Kluyveromyces marxianus ( K. marxianus ) in zucchini bouranee and also to assess the product's functional physicochemical properties during storage. The results showed that the combined use of the GEO and PEO caused a faster decrease in the yeast count. The growth rate of K. marxianus reduced significantly with increasing the EOs concentration ( p < .05). No significant difference was found between amounts of the dry matter of the treatments until the 14th day. The syneresis percentages were significantly different between the treatments during storage. Meanwhile, the GEO treatments had a higher syneresis rate compared with the PEO treatments ( p < .05). The organoleptic assays showed that the GEO 0.05% treatment obtained the highest score. As a result, the antimicrobial properties of the EOs, especially GEO, could increase the zucchini bouranee shelf life.