Effect of lactoferrin on microbiology, lipid oxidation and browning of basil-based Pesto spreads
2010
Marković, Z., State University of Novi Pazar, Novi Pazar (Serbia) | 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) | Zlatanović, S., Institute of General and Physical Chemistry, Belgrade (Serbia) | Gvozdenović, J., Faculty of Technology, Novi Sad (Serbia)
Lactoferrin, Fe2+ binding protein, isolated from milk, influence microbiology, lipid oxidation and browning of minimally-processed fresh basil-based spreads, similar to pesto sauce. Addition of 80 or 400 mg/kg lactoferrin reduced Lactobacillus sp. counts and primary lipid oxidation products accumulation (peroxide value), after 1 month of storage at 4 deg C. Oxidation induction time, determined by differential scanning calorimetry and oxidative browning were slightly negatively affected in samples containing lactoferrin at pH 5.2. Browning was determined by colour lightness changes, applying colour evaluation, by means of multivariate image analysis. Microbial contamination of basil leaves, used for pesto preparation, after intensive washing with tap water, was reduced by washing with 2% hydrogen peroxide at 50 deg C, or by two temperature treatments, with water at 50 and steam at 100 deg C.
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