Thymbra capitata Essential Oil Use to Preserve Physicochemical and Microbiological Qualities of Pomegranate Juice
This work studied the possible use of Thymbra capitata essential oil in the preservation of pomegranate juice qualities. We monitored the effect of the oil on the physicochemical and microbiological qualities of the juice during 245 days of storage at 5 and 20 °C. Treated juices showed slight decrea...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019, Vol.25(2), pp.257-263 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Charfi, Saoulajan Boujida, Nadia Moussaoui, Naima El Abrini, Jamal Senhaji, Nadia Skali |
| description | This work studied the possible use of Thymbra capitata essential oil in the preservation of pomegranate juice qualities. We monitored the effect of the oil on the physicochemical and microbiological qualities of the juice during 245 days of storage at 5 and 20 °C. Treated juices showed slight decrease of pH, total sugars and phenolic contents after 245 days of storage. Additionally, the essential oil had a significant effect on the juice microbiological quality and caused a decrease of bacterial count after the first day of storage. In conclusion, Thymbra capitata essential oil may be used as natural preservative in pomegranate juice to preserve its physicochemical and microbiological qualities in a long-term storage. |
| doi_str_mv | 10.3136/fstr.25.257 |
| format | Article |
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We monitored the effect of the oil on the physicochemical and microbiological qualities of the juice during 245 days of storage at 5 and 20 °C. Treated juices showed slight decrease of pH, total sugars and phenolic contents after 245 days of storage. Additionally, the essential oil had a significant effect on the juice microbiological quality and caused a decrease of bacterial count after the first day of storage. In conclusion, Thymbra capitata essential oil may be used as natural preservative in pomegranate juice to preserve its physicochemical and microbiological qualities in a long-term storage.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.25.257</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>Essential oils ; Fruit juices ; Juices ; microbiological quality ; Oils & fats ; Phenolic compounds ; Phenols ; physicochemical quality ; pomegranate juice ; Preservation ; Storage ; Sugar ; Thymbra capitata essential oil</subject><ispartof>Food Science and Technology Research, 2019, Vol.25(2), pp.257-263</ispartof><rights>2019 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2019</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c584t-a606a78e01f6f2354a4ae21768e50cb6e23c982e704a0aba1198f3d8dc457a8c3</citedby><cites>FETCH-LOGICAL-c584t-a606a78e01f6f2354a4ae21768e50cb6e23c982e704a0aba1198f3d8dc457a8c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,4010,27904,27905,27906</link.rule.ids></links><search><creatorcontrib>Charfi, Saoulajan</creatorcontrib><creatorcontrib>Boujida, Nadia</creatorcontrib><creatorcontrib>Moussaoui, Naima El</creatorcontrib><creatorcontrib>Abrini, Jamal</creatorcontrib><creatorcontrib>Senhaji, Nadia Skali</creatorcontrib><creatorcontrib>Team Biotechnology and Applied Microbiology</creatorcontrib><creatorcontrib>Abdelmalek Essaadi University</creatorcontrib><creatorcontrib>Faculty of Sciences</creatorcontrib><creatorcontrib>Department of Biology</creatorcontrib><creatorcontrib>Laboratory of Biotechnology and Applied Microbiology</creatorcontrib><title>Thymbra capitata Essential Oil Use to Preserve Physicochemical and Microbiological Qualities of Pomegranate Juice</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><description>This work studied the possible use of Thymbra capitata essential oil in the preservation of pomegranate juice qualities. 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| ispartof | Food Science and Technology Research, 2019, Vol.25(2), pp.257-263 |
| issn | 1344-6606 1881-3984 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Essential oils Fruit juices Juices microbiological quality Oils & fats Phenolic compounds Phenols physicochemical quality pomegranate juice Preservation Storage Sugar Thymbra capitata essential oil |
| title | Thymbra capitata Essential Oil Use to Preserve Physicochemical and Microbiological Qualities of Pomegranate Juice |
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