DiSA_ttivo © DiSA - Università degli studi di Foggia - Agraria ...
DiSA_ttivo © DiSA - Università degli studi di Foggia - Agraria ...
DiSA_ttivo © DiSA - Università degli studi di Foggia - Agraria ...
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antimicrobici naturali: stuDio Delle<br />
ProPrietà antimicrobiche e Delle<br />
Potenzialità aPPlicative in alimenti<br />
the higher log reduction for Pseudomonas spp. during all the storage time was<br />
observed. In both packaging atmospheres the combination of the essential oils<br />
and low temperature determined no mo<strong>di</strong>fication for off-odour during the first<br />
4 days of storage.<br />
6 Combined<br />
effects of thymol, carvacrol and grapefruit seed extract on lipid<br />
oxidation and colour stability of poultry meat preparations. Lucera, A. L.,<br />
Mastromatteo, M., Sinigaglia M., Corbo, M. R. International Journal of Food<br />
Science and Technology, 44 (11), 2256-2267 (2009). Impact Factor: 1,065.<br />
The combined effects of thymol, carvacrol and grapefruit seed extract (GFSE)<br />
on lipid oxidation and colour stability of poultry meat preparations packaged in<br />
air or mo<strong>di</strong>fied atmospheres (MAP: 5% O 2 ; 30% CO 2 ; 65% N 2 ) were investigated<br />
using a simplex centroid mixture design. Lipid oxidation was evaluated through<br />
measurement of secondary oxidation products (malonaldehyde, MDA) and<br />
general appearance with visual assessment and instrumental measurement of<br />
colour. Thymol and carvacrol, as in<strong>di</strong>vidual antioxidants, retarded the oxidation<br />
process by maintaining MDA values below 2 mg kg -1 meat. The effect of GFSE<br />
was less than thymol and carvacrol. Redness (a*) decreased in all treatments<br />
during storage but this reduction was more evident in the control and in samples<br />
containing GFSE than in thymol and carvacrol. Although colour acceptability<br />
decreased with time, all meat preparations packaged in air maintained desirable<br />
appearance better than samples in MAP. Also, off-odours developed faster in the<br />
samples packaged in MAP than in aerobically packaged samples.<br />
7 Bioactivity<br />
of grapefruit extract against Pseudomonas spp. Bevilacqua, A.,<br />
Ficelo, S., Corbo, M.R., Sinigaglia M. Journal of Food Processing and Preservation,<br />
DOI: 10.1111/j.1745-4549.2008.00354.x (2010). Impact Factor: 0,313.<br />
The effectiveness of Grapefruit Seed Extract (GFSE) against 3 strains of<br />
Pseudomonas spp. (PSE 5 and PSE 8, two wild strains isolated from mozzarella<br />
42<br />
<strong>DiSA</strong>_<strong>ttivo</strong>
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