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

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.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Coriander paste, physicochemical, microbial, sen‐ sory, flavor profiles, antioxidant activities
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Lipid Science and Traditional Foods Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Nov 2020 06:27
Last Modified:	25 Nov 2020 06:27
URI:	http://ir.cftri.res.in/id/eprint/14632

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