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Impact of pre‐treatment on the stability of color, flavor, and microbial profile of coriander paste

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14632/
https://doi.org/10.1111/jfpp.14091
 
Title Impact of pre‐treatment on the stability of color, flavor, and
microbial profile of coriander paste
 
Creator Siddharth, Priyadarshi
Chetana, R.
Roopavathi, C.
Madhava Naidu, M.
 
Subject 10 Food Microorganisms
14 Physical properties
30 Spices/Condiments
 
Description Coriander paste was developed and evaluated for its physicochemical, microbial, sen‐
sory, flavor profiles, and antioxidant activities. Storage studies were carried out at
27 ± 1°C and 37 ± 1°C for 30 days. Pre‐treated paste contained 126.47 ± 1.1 mg/100 g
of carotenoids, 140.19 ± 0.6 mg/100 g of total chlorophyll, pH of 7.8 ± 0.13,
41.54 ± 1.32 g GAE/100 g of total polyphenols, and 84.63 ± 1.14% of radical scav‐
enging activity. After seven days of storage at 27 ± 1°C, a sharp decline in the color,
chlorophyll, carotenoids, sensory, flavor profiles, and antioxidant activities were ob‐
served while microbial counts were within limits. However, paste kept at 37 ± 1°C de‐
teriorated within one week, while control spoiled within two days of storage. GC‐MS
identified 46 primary flavor components, which constituted around 85% of the total
volatiles identified in control paste. Coriander paste stored at 27 ± 1°C was found to
be microbiologically safe and sensorily acceptable up to seven days of storage.
Practical applications
Coriander foliage bears a pleasant aromatic flavor, its characteristic aroma, flavor,
and rich green color are vital for its culinary and market importance. Coriander is a
commonly consumed green leafy vegetable among Indian culinary preparation and is
a rich source of ascorbic acid, carotenoids, folic acid, riboflavin, vitamins, and miner‐
als. Fresh coriander foliage deteriorates rapidly at room temperature, but at refrig‐
erated temperature it can be extended for 2–3 days only. Appropriate postharvest
processing may help in increasing its availability during lean periods at lower price.
Preserving coriander foliage is a challenge, retention of green color and overall qual‐
ity in coriander foliage are the critical parameters to be considered. This study rep‐
resents pre‐treatment method for extension of shelf life of microbiologically safe
coriander paste retaining desirable color and flavor. The method for preparation of
coriander paste developed in this study will be beneficial to consumers as well as
food processing industries.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14632/1/J%20Food%20Process%20Preserv.%202019%3B43e14091.pdf
Siddharth, Priyadarshi and Chetana, R. and Roopavathi, C. and Madhava Naidu, M. (2019) Impact of pre‐treatment on the stability of color, flavor, and microbial profile of coriander paste. Journal of Food Processing and Preservation, 43. p. 14091.