Proposal for an "althaeae flos (marshmallow flower)" monograph set-up based on european pharmacopoeia template and quality evaluation of commercial samples

Saçıcı, Esra; Yeşilada, Erdem

doi:10.23893/1307-2080.aps.05603

Cited by 1 publication

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References 18 publications

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“…Polysaccharides, which are among these substances, are accepted and widely used for such applications due to their good film forming abilities. Being a rich source of polysaccharide materials and known as Hatmi in Turkey, Althaea rosea flowers (ARFs) are used in traditional medicine as a sedative, diuretic, antitussive and anti-inflammatory [7]. In particular, the gum content, which forms the polysaccharide structure of ARF, consists of rhamnose (Rha) and galactose (Gal), as well as uronic acids such as glucuronic acid (GlcA) and galacturonic acid (GalA) [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Althaea rosea flower gum loaded with Thymbra spicata (Zahter) essential oil coating on shelf life and quality of beef patties (Koefte) during cold storage

Baran

2023

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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The aim of this research is to determine the effect of Althaea rosea flower gum loaded with Thymbra spicata essential oils coating on packaged beef patties during cold storage. For this purpose, samples were evaluated in terms of pH, color, thiobarbituric acid reactive substances (TBARS), and microbiological properties. In addition, texture profile analysis (TPA) was performed to evaluate the textural properties of the beef patties. The essential oil treatment to the beef patties had a significant effect (p<0.05) on the pH values at the end of storage. The coating significantly affected the L* (lightness), a* (redness) and b* (yellowness) values (p<0.05). A similar situation was also found for lipid oxidation (1.00 µmol MDA (g). The coated samples with essential oil-treated had the lowest values of total aerobic bacteria (3.29 log CFU/g), yeast and mold (2.99 log CFU/g), lactic acid bacteria (2.23 log CFU/g), and total psychrophilic bacteria (2.58 log CFU/g). While the effect of the coating on the adhesiveness, gumminess, and chewiness values of the beef patties at the end of storage was significant (p<0.05), it did not affect other textural properties. Current research has shown that Althaea rosea flower gum can be used in edible coatings and, when fortified with Thymbra spicata essential oil, can be used in muscle foods for preservation and shelf-life extension.

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