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Register a new userReduction in microbial load of tomato paste using onion solid wastes extract as an partial alternative to sodium benzoate
تخفيض الحمولة الميكروبية لرب البندورة باستخدام مستخلص المخلفات الصلبة للبصل كبديل جزئي لبنزوات الصوديوم
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تمَّ في هذه الدراسة تحضير مستخلصات من المخلفات الصلبة للبصل, و اضافتها إلى رب البندورة بتراكيز مختلفة (1000, 2000,5000 ppm) خزن رب البندورة على درجة حرارة الغرفة , لفترات زمنية 0.5,1,2,4,6,8,12 شهرا.درست الحمولة الميكروبية (التعداد الكلي للبكتيريا الهوائية, التعداد الكلي للخمائر و الفطور ) لعينات رب البندورة بعد التخزين. أظهرت النتائج أن إضافة مستخلص مخلفات البصل بتركيز 5000 ppm خفضت تعداد البكتيريا الهوائية قبل التخزين بمقدارlog CFU/gf 1.06 و تعداد الخمائر و الفطور بمقدار 1.37 log CFU/gf . و بعد التخزين لمدة 12شهرا كان تزايد الحمولة الميكروبية هو الأقل في هذه العينة, إذ وصلت الحمولة الميكروبية إلى 0.91 log CFU/gf بالنسبة للبكتيريا الهوائية و log CFU/gf 0.81 بالنسبة للخمائر و الفطور. من ناحية أخرى, تمت دراسة إمكانية استخدام مستخلص مخلفات البصل تركيز ppm 5000 كبديل لبنزوات الصوديوم. أظهرت النتائج إمكانية تخفيض نسبة البنزوات من %0.1 الى 0.07 % مع المحافظة على التعداد العام للبكتيريا الهوائية المقبول بعد التخزين لمدة 12 شهرا.
In this study, extracts from onion solid wastes were prepared and added to tomato paste in different concentrations (1000, 2000,5000 ppm). Tomato paste was stored under room temperature for (0.5, 1, 2, 4, 6, 8 and 12 months). Microbial load (total aerobic bacteria count, total mold, and yeast count) of tomato paste samples was studied after storage. The results showed that addition of onion wastes' extract at 5000ppm reduced aerobic bacteria load by (1.06 log CFU/gf), and the molds and yeasts by (1.37 log CFU/gf) before storage. After storage for 12 months, the increase in microbial load was the lowest in this sample and it reaches (0.91 log CFU/gf) for the aerobic bacteria, and (0.81 log CFU/gf) for the molds and yeasts. The possibility of using onion wastes' extract (5000ppm) as an alternative to sodium benzoate was studied. The results showed the possibility to reduce the percentage of added sodium benzoate from 0.1% to 0.07% while keeping the total bacteria count within the acceptable level after storage for 12 months..
References used
AGARWAL, A., SHEN, H. , AGARWAL, S. AND RAO, A. V., . 2001. Lycopene Content of Tomato Products: Its Stability, Bioavailability and In Vivo Antioxidant Properties. J. Med. Food, 4, 9–15
AJILA, C.M., LEELAVATHI K., AND PRASADA RAO, U.J.S., . 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science. 48 ,319-326
ARORA, A., AND CAMIRE, M. E., 1994. Performance of potato peels in muffins and cookies .Food Research International.27, 1, 15–22
BUSHRA S., FAROOQ A., MUHAMMAD R. A. AND SHAHZAD A. SH. CH. 2008 . Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil. JULIO-SEPTIEMBRE, , 59 (3), 205-217
CORZO-MARTÍNEZ, M., CORZO, N. , VILLAMIEL, M., 2007. Biological properties of onions and garlic. Trends Food Sci.Technol., 18, 609-625
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