The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage

Fresh-cut apples provide consumers convenient, fresh, ready-to-eat product. However such products are susceptible to browning and microbiological spoilage which occurs very quickly after processing. Due to their antimicrobial properties, essential oils have a potential stabilizing effect on fresh-cut products, but could have undesirable effects on their color or taste. The aim of this study was to investigate the effect of laurel essential oil (LEO) treatment at different concentrations (25, 75, 125 and 175 mg L-1) on the shelf-life (aerobic mesophilic bacteria count) and physical (soluble dry metter, pH, color, texture) and sensory characteristics of fresh-cut apples during 10 days of storage at 8 °C. Number of aerobic mesophilic bacteria decreased with the increase of LEO concentration and it slightly increased with the increase of storage time. In general, samples treated with 75 mg L-1 LEO had the lowest and samples treated with 175 mg L-1 LEO the highest soluble dry matter, while pH trend was vice versa. Soluble dry matter, pH, and firmness increased during storage. Apples treated with 75 mg L-1 LEO after 10 days of storage showed the least color change. This study showed that LEO can be used to preserve and enrich sensory characteristics of fresh-cut apples, especially at a concentration of 75 mg L-1. Generally, this LEO concentration can be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, color parameters and firmness

Stability of Fresh-cut Apple Treated with Laurel Essential Oil (Laurus nobilis)

Minimalno procesirana jabuka proizvod je koji postaje sve više popularan zbog jednostavnosti i lakoće konzumiranja. Glavni problem predstavlja posmeđivanje te mikrobiološko kvarenje koje se javlja vrlo brzo nakon procesiranja. Cilj ovog istraživanja bio je istražiti utjecaj eteričnog ulja lovora različitih koncentracija (25, 75, 125 te 175 mg/L) na trajnost minimalno procesirane jabuke pomoću mikrobiološke i senzorske analizu te mjerenja topljive suhe tvari, pH i boje. Utvrđeno je smanjenje broja aerobnih mezofilnih bakterija povećanjem koncentracije eteričnog ulja, te porast njihovog broja tijekom skladištenja. Vrijednosti topljive suhe tvari blago rastu tijekom skladištenja, ali bez većih promjena. Veća koncentracija eteričnog ulja lovora bolje stabilizira pH jabuka. Eterično ulje lovora nema izraziti utjecaj na boju jabuke iako se čini da je koncentracija od 75 mg/L najučinkovitija. Općenito se koncentracija od 75 mg/L može preporučiti obzirom na rezultate mikrobiološke i senzorske analize te rezultate mjerenja topljive suhe tvari, pH i boje.Fresh-cut apple is a product that is becoming more popular due to its simplicity and ease of consumption. The main problem is the browning and microbiological spoilage that occurs very quickly after processing. The aim of this research was to investigate the influence of laurel essential oil using different concentrations (25, 75, 125 and 175 mg/L) on the shelf-life of fresh-cut apples by the microbiological and sensory analysis as well as soluble dry matter, pH and colour measurement. A decrease of the number of aerobic mesophilic bacteria was established with increasing the concentration of essential oil, and their increase during storage. Soluble dry matter increases slightly during storage, but with no remarkable changes. A higher concentration of laurel essential oil better stabilizes the pH of apples. The laurel essential oil has no remarkable influence on the colour although concentration of 75 mg/L seems to be the most effective. Generally, concentration of 75 mg/L could be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, and colour measurement