Colour analysis method applied to browning of Pesto spreads preserved with organic acids and lactoferrin
2010
Pavlović, M., Institute of General and Physical Chemistry, Belgrade (Serbia) | Pezo, L., Institute of General and Physical Chemistry, Belgrade (Serbia) | Mitić-Ćulafić, D., Faculty of Biology, Belgrade (Serbia) | Ostojić, S., Institute of General and Physical Chemistry, Belgrade (Serbia) | Mićović, V., Institute of General and Physical Chemistry, Belgrade (Serbia) | Zlatanović, S., Institute of General and Physical Chemistry, Belgrade (Serbia) | Gvozdenović, J., Faculty of Technology, Novi Sad (Serbia)
Natural metal-chelating protein, lactoferrin, potentially influences lipid oxidation, microbiology and browning (attributed to combined enzymatic and non-enzymatic oxidation) of minimally-processed green vegetable-based food emulsions, depending on milieu conditions. We have compared the effect combinations of antioxidative and antimicrobial agents on microbial count, lipid oxidation and browning in fresh-basil ('pesto') spreads. Browning was determined by colour lighness changes, applying colour evaluation, by means of multivariate image analysis. Addition of 80 and 400 mg/kg lactoferrin reduced primary lipid oxidation products accumulation (peroxide value) in separated oil phase of the products, as well as Lactobacillus sp. counts, after 1 month of sample storage at 4 deg C. Oxidation induction time (OIT), determined by differential scanning calorimetry (DSC) and browning rate were slightly negatively affected in samples containing lactoferrin and 0.5g/kg of ascorbic acid.
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