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

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 se...

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Autores principales:	Gliemmo, M.F., Montagnani, M.A., Schelegueda, L.I., González, M.M., Campos, C.A.
Formato:	JOUR
Materias:	cinnamon oil low sugar jam spoilage yeasts Steviosides xanthan gum Cell membranes Chemical stability Essential oils Fruits Spoilage Yeast Additional stress factor Cinnamon oil Microbiological stability Overall acceptability Sensory and microbiological quality Yeast cell surface Xanthan gum bacterial polysaccharide essential oil food additive glucoside kaurane derivative stevioside xanthan analysis chemistry consumer attitude female food contamination food control food handling human male microbial sensitivity test Syzygium taste tomato Consumer Behavior Diterpenes, Kaurane Female Food Additives Food Contamination Food Handling Food Microbiology Glucosides Humans Lycopersicon esculentum Male Microbial Sensitivity Tests Oils, Volatile Polysaccharides, Bacterial Taste
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_10820132_v22_n2_p122_Gliemmo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_10820132_v22_n2_p122_Gliemmo2023-10-03T16:03:54Z Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam Gliemmo, M.F. Montagnani, M.A. Schelegueda, L.I. González, M.M. Campos, C.A. cinnamon oil low sugar jam spoilage yeasts Steviosides xanthan gum Cell membranes Chemical stability Essential oils Fruits Spoilage Yeast Additional stress factor Cinnamon oil low sugar jam Microbiological stability Overall acceptability Sensory and microbiological quality Steviosides Yeast cell surface Xanthan gum bacterial polysaccharide essential oil food additive glucoside kaurane derivative stevioside xanthan analysis chemistry consumer attitude female food contamination food control food handling human male microbial sensitivity test Syzygium taste tomato Consumer Behavior Diterpenes, Kaurane Female Food Additives Food Contamination Food Handling Food Microbiology Glucosides Humans Lycopersicon esculentum Male Microbial Sensitivity Tests Oils, Volatile Polysaccharides, Bacterial Syzygium Taste 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. © SAGE Publications. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_10820132_v22_n2_p122_Gliemmo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	cinnamon oil low sugar jam spoilage yeasts Steviosides xanthan gum Cell membranes Chemical stability Essential oils Fruits Spoilage Yeast Additional stress factor Cinnamon oil low sugar jam Microbiological stability Overall acceptability Sensory and microbiological quality Steviosides Yeast cell surface Xanthan gum bacterial polysaccharide essential oil food additive glucoside kaurane derivative stevioside xanthan analysis chemistry consumer attitude female food contamination food control food handling human male microbial sensitivity test Syzygium taste tomato Consumer Behavior Diterpenes, Kaurane Female Food Additives Food Contamination Food Handling Food Microbiology Glucosides Humans Lycopersicon esculentum Male Microbial Sensitivity Tests Oils, Volatile Polysaccharides, Bacterial Syzygium Taste
spellingShingle	cinnamon oil low sugar jam spoilage yeasts Steviosides xanthan gum Cell membranes Chemical stability Essential oils Fruits Spoilage Yeast Additional stress factor Cinnamon oil low sugar jam Microbiological stability Overall acceptability Sensory and microbiological quality Steviosides Yeast cell surface Xanthan gum bacterial polysaccharide essential oil food additive glucoside kaurane derivative stevioside xanthan analysis chemistry consumer attitude female food contamination food control food handling human male microbial sensitivity test Syzygium taste tomato Consumer Behavior Diterpenes, Kaurane Female Food Additives Food Contamination Food Handling Food Microbiology Glucosides Humans Lycopersicon esculentum Male Microbial Sensitivity Tests Oils, Volatile Polysaccharides, Bacterial Syzygium Taste Gliemmo, M.F. Montagnani, M.A. Schelegueda, L.I. González, M.M. Campos, C.A. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
topic_facet	cinnamon oil low sugar jam spoilage yeasts Steviosides xanthan gum Cell membranes Chemical stability Essential oils Fruits Spoilage Yeast Additional stress factor Cinnamon oil low sugar jam Microbiological stability Overall acceptability Sensory and microbiological quality Steviosides Yeast cell surface Xanthan gum bacterial polysaccharide essential oil food additive glucoside kaurane derivative stevioside xanthan analysis chemistry consumer attitude female food contamination food control food handling human male microbial sensitivity test Syzygium taste tomato Consumer Behavior Diterpenes, Kaurane Female Food Additives Food Contamination Food Handling Food Microbiology Glucosides Humans Lycopersicon esculentum Male Microbial Sensitivity Tests Oils, Volatile Polysaccharides, Bacterial Syzygium Taste
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. © SAGE Publications.
format	JOUR
author	Gliemmo, M.F. Montagnani, M.A. Schelegueda, L.I. González, M.M. Campos, C.A.
author_facet	Gliemmo, M.F. Montagnani, M.A. Schelegueda, L.I. González, M.M. Campos, C.A.
author_sort	Gliemmo, M.F.
title	Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
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
url	http://hdl.handle.net/20.500.12110/paper_10820132_v22_n2_p122_Gliemmo
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Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

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