Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties.

摘要

Plant extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial parameters have been evaluated to compare product quality. Different doses of plant extract were tested to select those with the greatest antibacterial potential. Before determining its antimicrobial potential, the behaviour of the microbiota present in the strawberry jam was analysed using predictive microbiology. Moreover, the samples were analysed for moisture content, soluble solids, pH, water activity, colour and consistency. Strawberry jams were sensorially analysed. Pomegranate extract showed the highest level of antimicrobial activity. Jams with pomegranate showed significantly lower values in colour parameters than the control jam. However, there were no significant colour differences between jams with different doses of pomegranate extract. Jams without extracts were more consistent. In the sensory analysis, tasters found the studied samples to be very similar.