Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.
- Autores: Seid Mahdi Jafari, Mohammad Ganje, Danial Dehnad, Vahid Ghanbari, Javad Hajitabar
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 15, 2017, págs. 5216-5222
- Idioma: inglés
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Resumen
The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of samples containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here.; Results: Regarding total soluble solids, the control and the sample containing 1000 µg g-1 sodium benzoate had the lowest (Q10 = 1.63) and highest (Q10 = 1.88) sensitivity to temperature changes respectively; also, the microencapsulated sample containing 1000 µg g-1 encapsulated olive leaf extract (Q10 = 1.83) followed the sample containing 1000 µg g-1 sodium benzoate in terms of the highest kinetic rates. In the case of consistency, the lowest and highest activation energies (Ea ) corresponded to samples containing 1000 µg g-1 non-encapsulated olive leaf extract and 1000 µg g-1 microencapsulated olive leaf extract respectively.; Conclusion: Interestingly, samples containing microencapsulated olive leaf extract could maintain the original quality of the tomato paste very well, while those with non-encapsulated olive leaf extract rated the worst performance (among all specimens) in terms of maintaining their quality indices for a long time period. Overall, the shelf life equation was able to predict the consistency index of all tomato paste samples during long-time storage with high precision. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
