Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita mosc...

Autores
Benites, Julio Federico; Gutierrez, Diego Ricardo; Ruiz, Silvana C.; Rodriguez, Silvia del Carmen
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The productis sold whole and fresh, and is traditionally consumed after being cooked in water. Due to itspleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatileproduct to be consumed fresh or minimally processed (MP). Processing increases food’s susceptibility to microbial spoilage, making it necessary to use sanitizers. In this work, the effect of different application methodologies at different concentrations of rosemary essential oil (REO) on the sensory characteristics and microbiological quality of grated P was evaluated. The product was washed, sanitized, cut, peeled, grated and centrifuged, and then REO was superficially incorporated in two concentrations (4 and 8 L/mL), applied in three ways: sprayed (TA), immersion (TI) and bystrips embedded in EO being adhered to the storage container (TV). The product was subsequentlystored at 5 C in sealed polypropylene bags of 35 m. In addition, an immersion treatment withNaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at24 h and 8 days of storage, evaluating mesophilic aerobic microorganisms (MA), psychrophilic (Psy), enterobacteria (E) and mold and yeasts (MY). Sensory evaluation was carried out by trained judges, determining that aroma and flavor were the critical attributes for acceptability. At the end of storage, microbiological analysis showed that REO treatments presented levels of 107 CFU/g, similar to NaCLO treatment, except TI with both concentrations, which was more effective in inhibiting the development of Psy and MY. Regarding aroma evaluation, at 8 days all treatments were acceptable, with the exception of TI and TV (8 L/mL), while for flavor all treatments were acceptable with the exception of TI for both concentrations. Therefore, the application of TA and TV treatments at the lowest concentration could be considered for further studies to increase the shelf life of MP P.
Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutierrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Ruiz, Silvana C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Materia
PROCESSED PUMPKIN
ROSEMARY ESSENTIAL OIL
SENSORY CHARACTERISTICS
MICROBIOLOGICAL QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/270795
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)Benites, Julio FedericoGutierrez, Diego RicardoRuiz, Silvana C.Rodriguez, Silvia del CarmenPROCESSED PUMPKINROSEMARY ESSENTIAL OILSENSORY CHARACTERISTICSMICROBIOLOGICAL QUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The productis sold whole and fresh, and is traditionally consumed after being cooked in water. Due to itspleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatileproduct to be consumed fresh or minimally processed (MP). Processing increases food’s susceptibility to microbial spoilage, making it necessary to use sanitizers. In this work, the effect of different application methodologies at different concentrations of rosemary essential oil (REO) on the sensory characteristics and microbiological quality of grated P was evaluated. The product was washed, sanitized, cut, peeled, grated and centrifuged, and then REO was superficially incorporated in two concentrations (4 and 8 L/mL), applied in three ways: sprayed (TA), immersion (TI) and bystrips embedded in EO being adhered to the storage container (TV). The product was subsequentlystored at 5 C in sealed polypropylene bags of 35 m. In addition, an immersion treatment withNaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at24 h and 8 days of storage, evaluating mesophilic aerobic microorganisms (MA), psychrophilic (Psy), enterobacteria (E) and mold and yeasts (MY). Sensory evaluation was carried out by trained judges, determining that aroma and flavor were the critical attributes for acceptability. At the end of storage, microbiological analysis showed that REO treatments presented levels of 107 CFU/g, similar to NaCLO treatment, except TI with both concentrations, which was more effective in inhibiting the development of Psy and MY. Regarding aroma evaluation, at 8 days all treatments were acceptable, with the exception of TI and TV (8 L/mL), while for flavor all treatments were acceptable with the exception of TI for both concentrations. Therefore, the application of TA and TV treatments at the lowest concentration could be considered for further studies to increase the shelf life of MP P.Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Gutierrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Ruiz, Silvana C.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaMultidisciplinary Digital Publishing Institute2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/270795Benites, Julio Federico; Gutierrez, Diego Ricardo; Ruiz, Silvana C.; Rodriguez, Silvia del Carmen; Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata); Multidisciplinary Digital Publishing Institute; Biology and Life Sciences Forum; 40; 1; 2-2025; 1-62673-9976CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/40/1/37info:eu-repo/semantics/altIdentifier/doi/10.3390/blsf2024040037info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:42:56Zoai:ri.conicet.gov.ar:11336/270795instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:42:56.277CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
title Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
spellingShingle Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
Benites, Julio Federico
PROCESSED PUMPKIN
ROSEMARY ESSENTIAL OIL
SENSORY CHARACTERISTICS
MICROBIOLOGICAL QUALITY
title_short Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
title_full Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
title_fullStr Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
title_full_unstemmed Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
title_sort Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)
dc.creator.none.fl_str_mv Benites, Julio Federico
Gutierrez, Diego Ricardo
Ruiz, Silvana C.
Rodriguez, Silvia del Carmen
author Benites, Julio Federico
author_facet Benites, Julio Federico
Gutierrez, Diego Ricardo
Ruiz, Silvana C.
Rodriguez, Silvia del Carmen
author_role author
author2 Gutierrez, Diego Ricardo
Ruiz, Silvana C.
Rodriguez, Silvia del Carmen
author2_role author
author
author
dc.subject.none.fl_str_mv PROCESSED PUMPKIN
ROSEMARY ESSENTIAL OIL
SENSORY CHARACTERISTICS
MICROBIOLOGICAL QUALITY
topic PROCESSED PUMPKIN
ROSEMARY ESSENTIAL OIL
SENSORY CHARACTERISTICS
MICROBIOLOGICAL QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The productis sold whole and fresh, and is traditionally consumed after being cooked in water. Due to itspleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatileproduct to be consumed fresh or minimally processed (MP). Processing increases food’s susceptibility to microbial spoilage, making it necessary to use sanitizers. In this work, the effect of different application methodologies at different concentrations of rosemary essential oil (REO) on the sensory characteristics and microbiological quality of grated P was evaluated. The product was washed, sanitized, cut, peeled, grated and centrifuged, and then REO was superficially incorporated in two concentrations (4 and 8 L/mL), applied in three ways: sprayed (TA), immersion (TI) and bystrips embedded in EO being adhered to the storage container (TV). The product was subsequentlystored at 5 C in sealed polypropylene bags of 35 m. In addition, an immersion treatment withNaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at24 h and 8 days of storage, evaluating mesophilic aerobic microorganisms (MA), psychrophilic (Psy), enterobacteria (E) and mold and yeasts (MY). Sensory evaluation was carried out by trained judges, determining that aroma and flavor were the critical attributes for acceptability. At the end of storage, microbiological analysis showed that REO treatments presented levels of 107 CFU/g, similar to NaCLO treatment, except TI with both concentrations, which was more effective in inhibiting the development of Psy and MY. Regarding aroma evaluation, at 8 days all treatments were acceptable, with the exception of TI and TV (8 L/mL), while for flavor all treatments were acceptable with the exception of TI for both concentrations. Therefore, the application of TA and TV treatments at the lowest concentration could be considered for further studies to increase the shelf life of MP P.
Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutierrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Ruiz, Silvana C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
description Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The productis sold whole and fresh, and is traditionally consumed after being cooked in water. Due to itspleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatileproduct to be consumed fresh or minimally processed (MP). Processing increases food’s susceptibility to microbial spoilage, making it necessary to use sanitizers. In this work, the effect of different application methodologies at different concentrations of rosemary essential oil (REO) on the sensory characteristics and microbiological quality of grated P was evaluated. The product was washed, sanitized, cut, peeled, grated and centrifuged, and then REO was superficially incorporated in two concentrations (4 and 8 L/mL), applied in three ways: sprayed (TA), immersion (TI) and bystrips embedded in EO being adhered to the storage container (TV). The product was subsequentlystored at 5 C in sealed polypropylene bags of 35 m. In addition, an immersion treatment withNaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at24 h and 8 days of storage, evaluating mesophilic aerobic microorganisms (MA), psychrophilic (Psy), enterobacteria (E) and mold and yeasts (MY). Sensory evaluation was carried out by trained judges, determining that aroma and flavor were the critical attributes for acceptability. At the end of storage, microbiological analysis showed that REO treatments presented levels of 107 CFU/g, similar to NaCLO treatment, except TI with both concentrations, which was more effective in inhibiting the development of Psy and MY. Regarding aroma evaluation, at 8 days all treatments were acceptable, with the exception of TI and TV (8 L/mL), while for flavor all treatments were acceptable with the exception of TI for both concentrations. Therefore, the application of TA and TV treatments at the lowest concentration could be considered for further studies to increase the shelf life of MP P.
publishDate 2025
dc.date.none.fl_str_mv 2025-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/270795
Benites, Julio Federico; Gutierrez, Diego Ricardo; Ruiz, Silvana C.; Rodriguez, Silvia del Carmen; Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata); Multidisciplinary Digital Publishing Institute; Biology and Life Sciences Forum; 40; 1; 2-2025; 1-6
2673-9976
CONICET Digital
CONICET
url http://hdl.handle.net/11336/270795
identifier_str_mv Benites, Julio Federico; Gutierrez, Diego Ricardo; Ruiz, Silvana C.; Rodriguez, Silvia del Carmen; Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata); Multidisciplinary Digital Publishing Institute; Biology and Life Sciences Forum; 40; 1; 2-2025; 1-6
2673-9976
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/40/1/37
info:eu-repo/semantics/altIdentifier/doi/10.3390/blsf2024040037
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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