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Dried plums as alternative
to synthetic preservatives |
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A recent study conducted by researchers from
University of Oriente, Venezuela, and Texas A&M
University, the United States, found that dried plums
(prunes) are just as effective as synthetic preservatives,
such as butylhydroxyanisole (BHA) and
butylhydroxytoluene (BHT), at preventing the oxidative
deterioration of ready-to-eat meat products.
Researchers used raw pork pate to prepare sausages
using a variety of preservative methods:
0.02 per cent BHA/BHT, 3 or 6 per cent dried
plum puree, 3 or 6 per cent dried plum and apple
puree, or a control sausage with no preservative
at all. The sausages were then: refrigerated raw;
cooked, vacuum packed and then refrigerated; or
cooked, vacuum packed and then frozen.
At both concentrations, dried plum was as effective
at preserving the cooked sausages as BHA/BHT. At 6 per cent, it was actually more effective
at preventing the oxidation of fats in refrigerated
meat, but caused noticeable discolouration of the
sausage. Trained taste testers concluded that
the purees masked the flavours of pork fat and
sage, as well as spicy or peppery flavours. The
purees increased the sausages’ sweetness, and
decreased their saltiness and bitterness. At concentrations
of 3 per cent however, these flavour
changes were not objectionable. “Overall, pork
sausage with 3 per cent dried plum puree or dried
plum and apple puree was as acceptable to consumers
as the control or those patties with BHA/BHT,” the researchers concluded.
Source:
www.naturalnews.com
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Natural preservative
for citrus flavours |
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Citrus flavours, citrus essential oils, citrus-oil
derivatives and complex citrus components (such
as citral and d-limonene) are highly susceptible
to oxidative stress and oxidative degradation, leading
to a loss of fresh citrus flavour. Vitiva from
Slovenia has introduced a new, natural citrusflavour
protection formula of its Inolens® rosemary
extract line. Inolens fully protects citrus flavours
and citrus flavoured-food and beverages.
Vitiva researchers conducted extensive tests,
including sensory protocols, to evaluate protection
effectiveness of Inolens at minimum dosage.
The results showed that even 20 ppm provides
up to six-fold protection for various citrus flavours
in comparison with materials protected with BHT.
Inolens does not alter taste, odour or colour of
citrus flavours or citrus-flavoured food and beverage
formulations. It is easy to handle and dose,
has excellent solubility in oil-based media or
emulsions, and is classified as “natural flavour”
by European Council directive 88/388/EEC.
Vitiva
offers a full range of reduced-odour rosemary
extracts, in a wide range of concentrations. These
pure extracts are soluble in oil or water and available
in powder and liquid forms. Contact: Ms.
Dushka Dimitrijevic, Product Manager, Vitiva
d.d., Nova vas pri Markovcih 98, 2281 Markoci,
Slovenia. Tel: +386 (2) 1788 8738; Fax: +386 (2)
788 8731; E-mail: service@vitiva.si; Website: www.vitiva.eu.
Source:
www.npicentre.com
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Honey, a natural preservative |
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Antioxidant-rich honey is a healthy alternative to
chemical additives and sweeteners in commercial
salad dressings, according to a new study
at University of Illinois, the United States. “We
found that the antioxidants in honey protected the
quality of the salad dressings for up to nine months
while sweetening them naturally,” said Dr. Nicki
Engeseth, associate professor of food chemistry.
Dr. Engeseth’s study substituted honey for EDTA,
an additive used to keep the oils in salad dressings
from oxidizing, and high-fructose corn syrup,
used to sweeten salad dressing recipes. Clover
and blueberry honeys were chosen for the study
after an analysis of the sweetening potential, antioxidant
activity and phenolic profiles of 19 honeys
with varying characteristics. The researchers used
xanthan gum as a thickening agent, as enzymes
in honey broke the emulsion in the dressings.
The dressings were stored at 37ºC (accelerated
storage) for six weeks and 23ºC and 4ºC for one
year. “After nine months of storage, both types
of honey were as effective as EDTA in protecting
against oxidation or spoilage,” Dr. Engeseth said.
Source:
www.hindu.com
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