The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscu...The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4<span style="color:#4F4F4F;font-family:-apple-system, " font-size:16px;white-space:normal;background-color:#ffffff;"="">°</span>C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists;therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.展开更多
The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and ...The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils;0.1% carvacrol or citral;3% grapeseed, apple, or 10%/7% olive extract;combination of essential oils with extracts;3% hydrogen peroxide;and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale. Changes in texture and color of leafy greens were measured using a Texture analyzer and a Chroma Meter, respectively. On the basis of preference liking, overall acceptability of spinach and lettuce treated with 0.1% cinnamon oil was ranked the highest (7.5 ± 1.4 and 7.1 ± 1.7, moderately liked), respectively. For texture analysis, washing iceberg lettuce with 0.1% oregano oil + 10% olive extract and spinach with 0.1% lemongrass oil + 1% apple extract yielded the highest firmness values of F = 783.1 ± 53.8 Newtons and 939.30 ± 35.2 Newtons, respectively. Based on the International Commission on Illumination CIE LAB color schemes, treatment with 0.1% oregano oil + 10% olive extract had the greatest impact on color of iceberg lettuce with the lowest L value* (44.5 ± 6.2) indicating the darkest color. These results will help identify plant antimicrobials that have the least impact on sensory properties of organic leafy greens and are preferred by consumers.展开更多
文摘The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4<span style="color:#4F4F4F;font-family:-apple-system, " font-size:16px;white-space:normal;background-color:#ffffff;"="">°</span>C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists;therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.
文摘The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils;0.1% carvacrol or citral;3% grapeseed, apple, or 10%/7% olive extract;combination of essential oils with extracts;3% hydrogen peroxide;and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale. Changes in texture and color of leafy greens were measured using a Texture analyzer and a Chroma Meter, respectively. On the basis of preference liking, overall acceptability of spinach and lettuce treated with 0.1% cinnamon oil was ranked the highest (7.5 ± 1.4 and 7.1 ± 1.7, moderately liked), respectively. For texture analysis, washing iceberg lettuce with 0.1% oregano oil + 10% olive extract and spinach with 0.1% lemongrass oil + 1% apple extract yielded the highest firmness values of F = 783.1 ± 53.8 Newtons and 939.30 ± 35.2 Newtons, respectively. Based on the International Commission on Illumination CIE LAB color schemes, treatment with 0.1% oregano oil + 10% olive extract had the greatest impact on color of iceberg lettuce with the lowest L value* (44.5 ± 6.2) indicating the darkest color. These results will help identify plant antimicrobials that have the least impact on sensory properties of organic leafy greens and are preferred by consumers.
