ORIGINAL ARTICLE
Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce
Ahsen Rayman Ergün,
Taner Baysal,
Corresponding Author
Ahsen Rayman Ergün
Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
Correspondence
Ahsen Rayman Ergün, Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey.
Email: [email protected]
Search for more papers by this authorTaner Baysal
Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
Search for more papers by this authorAhsen Rayman Ergün,
Taner Baysal,
Corresponding Author
Ahsen Rayman Ergün
Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
Correspondence
Ahsen Rayman Ergün, Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey.
Email: [email protected]
Search for more papers by this authorTaner Baysal
Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
Search for more papers by this authorAbstract
In this study, the thermal resistance of Bacillus coagulans in tomato sauce enriched with oleoresin was investigated. Thyme, basil, and garlic oleoresins were used at the minumum inhibitory concentrations of the target microorganism, B. coagulans, which were found as 1.25 ml/100 ml for the basil and garlic, and 2.5 ml/100 ml for the thyme oleroesin in the tomato sauce (pH:4.2, °Brix:10). Different temperatures between 80 and 105°C were studied for determining the thermal resistance of microorganism. The D90 values were determined as 6.28, 17.03, 13.52, and 14.79 min and the z values were found as 23.7, 22.7, 20.1, and 24.9°C for the thyme, basil, garlic, and control (without oleoresin) groups, respectively. Sauce groups were also evaluated for the quality properties after production and also after 1 month of storage at +4°C. The lycopene (230.1 mg/g) and °Brix (13.36%) values were found mostly in the thyme oleoresin group after storage. There was no significant difference between the color values of the garlic and control group.
Practical applications
Oleoresins provide an antimicrobial effect and the resistance of the microorganism was reduced, this way the lethal effect was ensured in a short-time interval. The current study demonstrated that oleoresins provided a 4 log reduction of B. coagulans vegetative cells in tomato sauce during 59.16 min for the control sauce, for thyme 25.12 min, 68.12 min for basil, and 54.08 min for garlic at 90°C. The oleoresin of garlic may be preferred for the enrichment of tomato sauce.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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