Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

Autores
Gliemmo, María Fernanda; Montagnani, Maria Andrea; Schelegueda, Laura Inés; Gonzalez, Malena Mariana; Campos, Carmen Adriana
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Montagnani, Maria Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Área Metropolitana de Buenos Aires; Argentina
Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gonzalez, Malena Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Food science and technology international 22 (2) : 122-131. (2016)
Materia
Mermeladas
Jam
Essential Oils
Xanthan Gum
Low Calorie Foods
Yeasts
Stevia Rebaudiana
Aceites Esenciales
Goma Xantan
Tomate
Alimentos Bajos Calorías
Levadura
Aceite de Canela
Esteviósidos
Steviosides
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1646

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oai_identifier_str oai:localhost:20.500.12123/1646
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network_name_str INTA Digital (INTA)
spelling Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jamGliemmo, María FernandaMontagnani, Maria AndreaSchelegueda, Laura InésGonzalez, Malena MarianaCampos, Carmen AdrianaMermeladasJamEssential OilsXanthan GumLow Calorie FoodsYeastsStevia RebaudianaAceites EsencialesGoma XantanTomateAlimentos Bajos CaloríasLevaduraAceite de CanelaEsteviósidosSteviosidesThe partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Montagnani, Maria Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Área Metropolitana de Buenos Aires; ArgentinaFil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gonzalez, Malena Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2017-11-01T14:17:58Z2017-11-01T14:17:58Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1646http://journals.sagepub.com/doi/pdf/10.1177/10820132155744001082-01321532-1738 (Online version)Food science and technology international 22 (2) : 122-131. (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:44:13Zoai:localhost:20.500.12123/1646instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:13.454INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
title Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
spellingShingle Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
Gliemmo, María Fernanda
Mermeladas
Jam
Essential Oils
Xanthan Gum
Low Calorie Foods
Yeasts
Stevia Rebaudiana
Aceites Esenciales
Goma Xantan
Tomate
Alimentos Bajos Calorías
Levadura
Aceite de Canela
Esteviósidos
Steviosides
title_short Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
title_full Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
title_fullStr Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
title_full_unstemmed Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
title_sort Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
dc.creator.none.fl_str_mv Gliemmo, María Fernanda
Montagnani, Maria Andrea
Schelegueda, Laura Inés
Gonzalez, Malena Mariana
Campos, Carmen Adriana
author Gliemmo, María Fernanda
author_facet Gliemmo, María Fernanda
Montagnani, Maria Andrea
Schelegueda, Laura Inés
Gonzalez, Malena Mariana
Campos, Carmen Adriana
author_role author
author2 Montagnani, Maria Andrea
Schelegueda, Laura Inés
Gonzalez, Malena Mariana
Campos, Carmen Adriana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Mermeladas
Jam
Essential Oils
Xanthan Gum
Low Calorie Foods
Yeasts
Stevia Rebaudiana
Aceites Esenciales
Goma Xantan
Tomate
Alimentos Bajos Calorías
Levadura
Aceite de Canela
Esteviósidos
Steviosides
topic Mermeladas
Jam
Essential Oils
Xanthan Gum
Low Calorie Foods
Yeasts
Stevia Rebaudiana
Aceites Esenciales
Goma Xantan
Tomate
Alimentos Bajos Calorías
Levadura
Aceite de Canela
Esteviósidos
Steviosides
dc.description.none.fl_txt_mv The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Montagnani, Maria Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Área Metropolitana de Buenos Aires; Argentina
Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gonzalez, Malena Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-11-01T14:17:58Z
2017-11-01T14:17:58Z
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/20.500.12123/1646
http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400
1082-0132
1532-1738 (Online version)
url http://hdl.handle.net/20.500.12123/1646
http://journals.sagepub.com/doi/pdf/10.1177/1082013215574400
identifier_str_mv 1082-0132
1532-1738 (Online version)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food science and technology international 22 (2) : 122-131. (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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