Use of humectants for the stabilization of pesto sauce

Abstract

The stabilisation of preserves through the lowering of water activity (a w ) and the reduction of pH value are studied as alternatives to the traditional pasteurising ⁄ sterilising treatments. a w of samples of pesto has been reduced using two binary systems of humectants: KCl-fructose and KCl-saccharose. The microbiological stability of samples was assessed through the inoculation of Clostridium perfringens spores. Moreover, pH values, a w and colour parameters were measured. The results have pointed out that a w reduction and controlled temperature of storage inhibited the development of C. perfringens. In particular, run 1 (a w 0.92 and temperature 25°C) allowed a significant increase of the stability time of the samples. The reduction of a w may be a valid alternative to the traditional treatments of stabilisation in maintaining the organoleptic characteristics of the fresh product.

Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive‐based paste

“…() evaluated the effects of combined MAP and refrigeration on ‘pesto genovese’ shelf life, and Severini et al . () investigated the reduction of a w value and the addition of natural humectants on the same product.…”

STUDY ON PRESTABILIZATION OF PUMPKIN (CUCURBITA MOSCHATA) BY OSMOTIC DEHYDRATION IN QUATERNARY COMPLEX SOLUTION

“…Lactic acid concentrations ranging between 0.10 and 0.16% (w/w) were chosen according to the results of previous experiments performed on pumpkin cream (Derossi et al. 2005), as well as the type and concentrations of osmotic agents (NaCl and sucrose) (Severini et al. 2008), with the aim to reach the minimum documented value of C. perfringens spore germination calculated in model systems (Colantoni and Magri 1997).…”

“…A central composite design (CCD) with five variables (NaCl, sucrose, lactic acid concentrations (w/w), treatment time and temperature of solution) and five levels (the values of each variable) was developed. Lactic acid concentrations ranging between 0.10 and 0.16% (w/w) were chosen according to the results of previous experiments performed on pumpkin cream (Derossi et al 2005), as well as the type and concentrations of osmotic agents (NaCl and sucrose) (Severini et al 2008), with the aim to reach the minimum documented value of C. perfringens spore germination calculated in model systems (Colantoni and Magri 1997). A total of 30 experiments were obtained on the basis of the following equation: where n 0 = 2 k-1 , k is the number of variables, n c is the number of central points and n* is the number of star points (Box et al 1978).…”

“…In a previous article, we studied the possibility to prestabilize "pumpkin creams" by direct addition of organic acids and humectants (Derossi et al 2005). Severini et al (2008) showed that a preservation of the natural color of pesto was achieved when A w and pH values were reduced at the same time.…”

“…2005). Severini et al. (2008) showed that a preservation of the natural color of pesto was achieved when A w and pH values were reduced at the same time.…”