Colour analysis method applied to browning of Pesto spreads preserved with organic acids and lactoferrin

• Published in: Acta Agriculturae Serbica (Serbia) Vol. 15; no. 30
• Main Authors: 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)
• Format: Journal Article
• Language: English
• Published: 2010
• Subjects: ACIDE ORGANIQUE; ACIDOS ORGANICOS; ALBAHACA; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; BASIL; BASILIC; BROWNING; BRUNISSEMENT; CALORIMETRIA; CALORIMETRIE; CALORIMETRY; EMULSION; EMULSIONS; http://www.fao.org/aos/agrovoc#c_10593; http://www.fao.org/aos/agrovoc#c_12040; http://www.fao.org/aos/agrovoc#c_28268; http://www.fao.org/aos/agrovoc#c_28276; http://www.fao.org/aos/agrovoc#c_511; http://www.fao.org/aos/agrovoc#c_5383; http://www.fao.org/aos/agrovoc#c_9093; LACTOFERRIN; LACTOFERRINAS; LACTOFERRINE; ORGANIC ACIDS; OSCURECIMIENTO
• ISSN: 0354-9542

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.