在不同的储存条件下,臭氧化初橄油和油橄油的质量参数和抗菌活性的变化
Paula Dominguez Lacueva1, Paula Corella Guillamón1, María J Cantalejo Díez1
1Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarre (UPNA), Arrosadia Campus, E-31006 Pamplona, Spain.
臭氧化橄油在六个月的时间里显示出其特性和抗菌活性的变化. 葡萄橄油表现出对大肠杆菌和金黄色杆菌的增强抗菌作用,表明其在食品保存方面的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 臭氧化橄油被探索为食品中的天然抗菌剂.
- 关于它们在各种储存条件下的稳定性和有效性的数据有限.
研究的目的:
- 研究臭氧化初橄油 (VOO) 和果汁橄油 (POO) 的物理化学变化和抗菌活性.
- 评估在4°C和20°C保存6个月对这些特性的影响.
主要方法:
- 对过氧化物指数 (PI),酸度指数 (AI),值 (IV) 和粘度 (V) 的分析.
- 对大肠杆菌, Pseudomonas aeruginosa 和金黄色葡萄球菌的抗菌活性的评估.
- 斯皮尔曼相关性分析,以确定属性和储存时间之间的关系.
主要成果:
- 过氧化物指数最初增加,然后减少;酸度指数和粘度随着时间的推移而增加.
- 葡萄橄油显示出对大肠杆菌和金黄色杆菌的增强抗菌活性,特别是在20°C时.
- 发现PI,AI和抗微生物活性与储存时间之间存在强烈的正相关性.
结论:
- 臭氧化橄油在储存期间表现出物理化学性质和抗微生物功效的动态变化.
- 葡萄橄油为食品工业提供了一个有前途的,稳定的天然抗菌剂.
- 进一步的研究可以根据储存稳定性的见解优化臭氧化油应用.
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