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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 5 No. 2, 2016.

Original scientific paper

APPLICATION OF Litsea cubeba TO IMPROVE SHELF-LIFE OF FRESH-CUT ‘PACKHAM’S TRIUMPH’ PEARS

Nela Nedić Tiban orcid id orcid.org/0000-0002-9744-469X ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Hrvoje Pavlović ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Mirela Kopjar ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Marko Bijelić Curkić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Krunoslav Dugalić ; Agricultural Institute Osijek, Juzno predgradje 17, HR-31000 Osijek, Croatia
Vlasta Piližota ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia

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Abstract

Plant-derived natural products can be of interest as a source of alternatives to improve the shelf-life and the safety of food. Litsea cubeba has recently received much attention due to multiple functions as antibacterial, antifungal, insecticidal, antioxidant and anticancer agent. The application of Litsea cubeba essential oil (LC) in this investigation is one of the first experiments made in order to improve shelf-life of minimally processed fruits. The aim of this work was to investigate the effect of LC at different concentrations (50, 100 and 250 ppm), on shelf-life of fresh-cut pears ‘Packham’s Triumph’ variety. Colour of fresh-cut pears as well as, polyphenol content, antioxidant activity and flesh firmness of untreated and treated samples, were determined. Analysis were carried out immediately following oil treatments, and on 1, 7, 14 day of storage at 2 °C. Treatment with 50 ppm of LC was the most effective treatment to maintain colour of fresh-cut pears during 14 day of storage. Phenolic compounds and antioxidant activity in samples treated with solutions of LC remain stable during 14 day of storage. The lowest loss of firmness was detected in fresh-pears treated with 250 ppm LC. Essential oil of Litsea cubeba has promising application as a treatment of fresh-cut pears.

Keywords

pears; Litsea cubeba; fresh-cut; shelf-life

Hrčak ID:

174528

URI

https://hrcak.srce.hr/174528

Publication date:

31.12.2016.

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