title: Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam.
abstract: The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post--process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.
authors.affiliation: Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria, Buenos Aires, Argentina Members of Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina mfg@di.fcen.uba.ar.
authors.forename: María F
authors.initials: MF
authors.lastname: Gliemmo
authors.affiliation: Instituto Nacional de Tecnología Agropecuaria, Estación Experimental, Área Metropolitana Buenos Aires, Capital Federal, Argentina.
authors.forename: María A
authors.initials: MA
authors.lastname: Montagnani
authors.affiliation: Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria, Buenos Aires, Argentina Members of Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina.
authors.forename: Laura I
authors.initials: LI
authors.lastname: Schelegueda
authors.affiliation: Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria, Buenos Aires, Argentina.
authors.forename: Malena M
authors.initials: MM
authors.lastname: González
authors.affiliation: Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria, Buenos Aires, Argentina Members of Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina.
authors.forename: Carmen A
authors.initials: CA
authors.lastname: Campos
mesh_terms: D003258:Consumer Behavior; D045786:Diterpenes, Kaurane / Q000032:analysis*; D005260:Female; D005503:Food Additives / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D005960:Glucosides / Q000032:analysis*; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry; D008297:Male; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000032:analysis*; D011135:Polysaccharides, Bacterial / Q000032:analysis*; D027842:Syzygium / Q000737:chemistry*; D013649:Taste
chemical_list: D045786:Diterpenes, Kaurane; D005503:Food Additives; D005960:Glucosides; D009822:Oils, Volatile; D011135:Polysaccharides, Bacterial; C012043:stevioside; C002563:xanthan gum
keywords: Steviosides; cinnamon oil; low sugar jam; spoilage yeasts; xanthan gum