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; Gutiérrez, Diego Ricardo; Ruiz, Silvana Cecilia; Rodriguez, Silvia del Carmen
- Año de publicación
- 2025
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The product is sold whole and fresh, and is traditionally consumed after being cooked in water. Due to its pleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatile product 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 μL/mL), applied in three ways: sprayed (TA), immersion (TI) and by strips embedded in EO being adhered to the storage container (TV). The product was subsequently stored at 5 °C in sealed polypropylene bags of 35 μm. In addition, an immersion treatment with NaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at 24 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 μL/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.
EEA Santiago del Estero
Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina
Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina - Fuente
- Biology and Life Sciences Forum 40 (1) : 37. (February 2025)
- Materia
-
Calabaza (cucúrbita)
Calidad
Aceites Esenciales
Romero
Alimento Mínimamente Procesado
Pumpkins
Cucurbita moschata
Quality
Essential Oils
Rosemary
Minimally Processed Foods - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/21445
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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 FedericoGutiérrez, Diego RicardoRuiz, Silvana CeciliaRodriguez, Silvia del CarmenCalabaza (cucúrbita)CalidadAceites EsencialesRomeroAlimento Mínimamente ProcesadoPumpkinsCucurbita moschataQualityEssential OilsRosemaryMinimally Processed FoodsArtículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The product is sold whole and fresh, and is traditionally consumed after being cooked in water. Due to its pleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatile product 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 μL/mL), applied in three ways: sprayed (TA), immersion (TI) and by strips embedded in EO being adhered to the storage container (TV). The product was subsequently stored at 5 °C in sealed polypropylene bags of 35 μm. In addition, an immersion treatment with NaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at 24 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 μL/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.EEA Santiago del EsteroFil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; ArgentinaFil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; ArgentinaFil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaMDPI2025-02-25T13:46:28Z2025-02-25T13:46:28Z2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/21445https://www.mdpi.com/2673-9976/40/1/372673-9976https://doi.org/10.3390/blsf2024040037Biology and Life Sciences Forum 40 (1) : 37. (February 2025)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)2025-09-29T13:47:10Zoai:localhost:20.500.12123/21445instacron: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 13:47:10.337INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
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 Calabaza (cucúrbita) Calidad Aceites Esenciales Romero Alimento Mínimamente Procesado Pumpkins Cucurbita moschata Quality Essential Oils Rosemary Minimally Processed Foods |
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 Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Rodriguez, Silvia del Carmen |
author |
Benites, Julio Federico |
author_facet |
Benites, Julio Federico Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Rodriguez, Silvia del Carmen |
author_role |
author |
author2 |
Gutiérrez, Diego Ricardo Ruiz, Silvana Cecilia Rodriguez, Silvia del Carmen |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Calabaza (cucúrbita) Calidad Aceites Esenciales Romero Alimento Mínimamente Procesado Pumpkins Cucurbita moschata Quality Essential Oils Rosemary Minimally Processed Foods |
topic |
Calabaza (cucúrbita) Calidad Aceites Esenciales Romero Alimento Mínimamente Procesado Pumpkins Cucurbita moschata Quality Essential Oils Rosemary Minimally Processed Foods |
dc.description.none.fl_txt_mv |
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The product is sold whole and fresh, and is traditionally consumed after being cooked in water. Due to its pleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatile product 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 μL/mL), applied in three ways: sprayed (TA), immersion (TI) and by strips embedded in EO being adhered to the storage container (TV). The product was subsequently stored at 5 °C in sealed polypropylene bags of 35 μm. In addition, an immersion treatment with NaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at 24 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 μL/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. EEA Santiago del Estero Fil: Benites, Julio Federico. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina Fil: Gutiérrez, Diego Ricardo. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Gutiérrez, Diego Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria. Instituto de Ciencias y Tecnologías Alimentarias; Argentina Fil: Rodriguez, Silvia del Carmen. Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Rodriguez, Silvia del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina |
description |
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 |
publishDate |
2025 |
dc.date.none.fl_str_mv |
2025-02-25T13:46:28Z 2025-02-25T13:46:28Z 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/20.500.12123/21445 https://www.mdpi.com/2673-9976/40/1/37 2673-9976 https://doi.org/10.3390/blsf2024040037 |
url |
http://hdl.handle.net/20.500.12123/21445 https://www.mdpi.com/2673-9976/40/1/37 https://doi.org/10.3390/blsf2024040037 |
identifier_str_mv |
2673-9976 |
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.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
Biology and Life Sciences Forum 40 (1) : 37. (February 2025) 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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12.559606 |