Volatile compounds produced by fungi grown in strawberry jam

Nieminen, Tea; Neubauer, Peter; Sivelä, Seppo; Vatamo, S.; Silfverberg, P.; Salkinoja‐Salonen, Mirja

doi:10.1016/j.lwt.2007.11.009

Cited by 31 publications

(14 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Styrene was found previously in other fungi, including Fusarium oxysporum (Beck et al, 2008), Cladosporium sp., Aspergillus niger, Emericella sp., Mucor plumbeus, Trichoderma spp. (Nieminen et al, 2008), and Penicillium expansum (Sagi-Kiss and Fodor, 2011). By another side, some VMs detected in A. alternata growing on PDA media, such as 3-heptene, 2,2,4,6,6-pentamethyl, butanoic acid, 2-methyl ester, heptamethyl-1-nonene, 1,2,4,5-tetramethyl benzene, and bicyclo[5.3.0] decapentaene, have not been previously reported in the literature.…”

Section: Discussionmentioning

confidence: 84%

Alterations in volatile metabolites profile of fresh tomatoes in response to Alternaria alternata (Fr.) Keissl. 1912 infection

Encinas-Basurto

Valenzuela-Quintanar

Sánchez‐Estrada

et al. 2017

Chilean J. Agric. Res.

View full text Add to dashboard Cite

Alternaria alternata (Fr.) Keissl. 1912 is one of the main fungal pathogens that infect tomato (Solanum lycopersicum L.) during cold storage affecting postharvest quality and marketing. During fungal infections, fruits and fungi release specific volatile metabolites (VM) that could alter the fruit aroma, or could mediate resistance response in the fruit, or they also could suggest the possible status of fungal attack. The detection of the VM released during the tomato-Alternaria interaction could contribute to the development of ecofriendly and harmless strategies for its control. In this study, the profile of VM of fresh tomatoes inoculated with A. alternata, were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) during storage at 15 and 20 °C for 48 h, respectively. Changes in the profile of VM were observed between control and inoculated fruit since the first few hour post-inoculation. Some VM (3-methyl-2-butenal, dimethyl disulfide, 1-butenol, hexanol, 2-methyl-1-butanol acetate, among others) were only detected in inoculated fruit, so they appear to be synthesized by the presence of the pathogen. Also, a marked increase of 3-methyl-1-butanol and 6-methyl-5-hepten-1-one were observed in inoculated fruit, and they were progressive over time particularly at 20 °C. In conclusion, A. alternata induced changes in the profile of volatile metabolites released by tomato fruit. Some of the VM released during tomato-A. alternata interaction, were synthesized or stimulated by the fungal attack. These results contribute to the current knowledge about the profile of VM released during the fruit-pathogen interaction.Key words: Volatile metabolites, fresh tomatoes, Alternaria alternata, cold storage temperatures, SPME-GC-MS. ABSTRACTAlterations in volatile metabolites profile of fresh tomatoes in response to Alternaria alternata (Fr.) Keissl. 1912 infection

show abstract

Section: Discussionmentioning

confidence: 84%

Alterations in volatile metabolites profile of fresh tomatoes in response to Alternaria alternata (Fr.) Keissl. 1912 infection

Encinas-Basurto

Valenzuela-Quintanar

Sánchez‐Estrada

et al. 2017

Chilean J. Agric. Res.

View full text Add to dashboard Cite

show abstract

“…However, the large jam containers used in the food industry may be re-contaminated by spores of indoor fungi; e.g. during partial container depletion (Nieminen, Neubauer, Sivelä, Vatamo, Silfverberg, & Salkinoja-Salonen, 2008).…”

Section: Introductionmentioning

confidence: 99%

Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

et al. 2016

View full text Add to dashboard Cite

This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were evaluated. According to the results obtained, only clove and cinnamon leaf oils were selected to prepare emulsions. All the tested emulsions were stable, independently the amount of polymer and essential oil used. Essential oil loss was affected by the amount of polymer employed to prepare the emulsions. The oil-in-water emulsions with 5.0mg/g xanthan gum, and with 0.55mg/g clove or 0.65mg/g cinnamon leaf essential oil, were used for the in vivo tests. The jams prepared with the oil-in-water emulsions showed a lower fungal decay compared with jams without emulsion. The present work demonstrated that emulsions can be employed to prevent strawberry jam mould spoilage.

show abstract

“…Kapang merupakan kontaminan utama yang penting pada olahan buah dan produk pangan semi basah. Spora kapang akan inaktif selama proses pemasakan dan selama kondisi a w rendah namun akan kembali aktif dalam kondisi optimumnya (Nieminen et al 2008). Berdasarkan data perubahan nilai total kapang selama penyimpanan dapat dibuat grafik dan persamaan eksponensial dengan nilai koefisien korelasi yang paling baik adalah ordo satu dan menghasilkan model utama Arrhenius (ln k = ln ko -(Ea/R) 1/T ) = ln k = 20,222 -6660,6 (1/T) dengan R² = 0,9137.…”

Section: Penentuan Formula Terbaik Dengan Metode Bayesunclassified

Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

Ramadhan

Trilaksani

2017

Jurnal PHPI

View full text Add to dashboard Cite

AbstrakPenggunaan agar-agar tepung sebagai texturizer dalam pemanfaatan jambu biji merah (Psidium guajava L.) sebagai single selai lembaran menjadikan produk selai lebih praktis dalam penyajiannya. Penelitian ini bertujuan untuk menentukan formulasi sukrosa, asam sitrat (acidulant) dan agar-agar tepung terbaik pada pembuatan selai lembaran. Metode penelitian yang digunakan adalah optimasi dan formulasi sukrosa, asam sitrat dan agar-agar dengan kosentrasi berbeda dalam pembuatan selai lembaran. Pengujian fisikokimia dan sensori dilakukan untuk menentukan formula selai lembaran terbaik, selain itu metode bayes digunakan untuk menentukan optimasi formula terpilih. Formulasi dan pengujian diperoleh selai jambu biji lembaran dengan konsentrasi Acidulant asam sitrat (0,02%, 0,04%, 0,06%), sukrosa (70%, 80%, 90%, 100%) dan agar-agar tepung (0,7%, 0,8%, 0,9%, 1,0%, 1,1%, 1,2%), memiliki nilai pH 3,63-3,90; kadar gula 34,68-35,76 g/100 g; intensitas warna L*, a*, b* dengan perbedaan warna (ΔE*) 37,88-53,97; kadar serat 1,01%-1,59%; dan nilai aw 0,852-0,893. Sifat rheology selai lembaran untuk profil tekstur hardness, cohesiveness, springiness, adhesive force, dan gumminess juga menunjukkan nilai yang signifikan dengan penambahan tepung agar. Hasil uji Bayes, produk terpilih merupakan formulasi terbaik dengan penambahan gula 90%, asam sitrat 0,04% dan agar-agar tepung 0,9%. Selai lembaran terpilih menghasilkan model persamaan umur simpan Arrhenius ln k = 20,222-6660,6 (1/T) dan memiliki angka kecukupan gizi dengan menyumbangkan energi total 45 kkal, lemak 0%, karbohidrat 9%, protein 2% dan serat pangan 3%.Kata kunci: agar-agar tepung, profil tekstur, rheologi, selai jambu biji lembaran AbstractTallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulation of sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, it was obtained that the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g -35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01% -1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it wa...

show abstract

Volatile compounds produced by fungi grown in strawberry jam

Cited by 31 publications

References 16 publications

Alterations in volatile metabolites profile of fresh tomatoes in response to Alternaria alternata (Fr.) Keissl. 1912 infection

Alterations in volatile metabolites profile of fresh tomatoes in response to Alternaria alternata (Fr.) Keissl. 1912 infection

Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

Contact Info

Product

Resources

About