Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation
Oregano (<i>Origanum syriacum</i>) is popularly called <i>za’atar</i> in the Middle East region. It is widely used in the Mediterranean diet as an aromatic herb. This study aimed to evaluate the preservation effect of natural additives, vacuum packaging, and refrigeration on...
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3002 |
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| author | Samer Mudalal Doaa Kanan Ola Anabtawi Alma Irshaid Mohammed Sabbah Munqez Shtaya Faisal Shraim Gianluigi Mauriello |
| author_facet | Samer Mudalal Doaa Kanan Ola Anabtawi Alma Irshaid Mohammed Sabbah Munqez Shtaya Faisal Shraim Gianluigi Mauriello |
| author_sort | Samer Mudalal |
| collection | DOAJ |
| description | Oregano (<i>Origanum syriacum</i>) is popularly called <i>za’atar</i> in the Middle East region. It is widely used in the Mediterranean diet as an aromatic herb. This study aimed to evaluate the preservation effect of natural additives, vacuum packaging, and refrigeration on the quality traits of fresh oregano. In total, 132 fresh oregano samples were formulated and split into 4 groups (<i>n</i> = 33) labeled group A (100% fresh oregano leaves, Control), group B (fresh oregano 63.2%, 15% fresh onion, 20% oil, 1.8% salt), group C (fresh oregano 61.91%, 15% fresh <i>Allium cepa</i>, 20% oil, 1.8% salt, 1.29% sumac), and group D (fresh oregano 59.2%, 15% fresh <i>Allium cepa</i>, 20% corn oil, 1.8% salt, 4% lactic acid, ultimate pH 4.4). Different quality traits such as color index (L*a*b*), microbiological analysis (total aerobic, anaerobic, and psychrotrophic bacteria and yeasts and molds), and sensory features (taste, flavor, appearance, saltiness, and overall acceptance) were assessed during the storage period (42 days) for all groups. Our study showed that the addition of lactic acid (group D) exhibited a strong preservation effect against aerobic and anaerobic bacteria. In this context, group D had significantly lower aerobic and anaerobic bacterial counts (5.12 vs. 6.7, 6, and 6.7 log (cfu/g); <i>p</i> < 0.05) and (4.75 vs. 6.6, 6.1, 6.77 (cfu/g); <i>p</i> < 0.05) than group A, B, and C; respectively. Group D exhibited significantly (<i>p</i> < 0.05) lower psychrotrophic bacterial count (3.6 log (cfu/g)) during the whole period of storage compared with control. Group B had a lower redness index (a*) (−3.3 vs. −1.8, −1.65, −1.23; <i>p</i> < 0.05) than groups A, C, and D; respectively. In conclusion, our study showed that there is a possibility of improving the preservation of oregano (<i>Origanum syriacum</i>) by using lactic acid and sumac combined with vacuum packaging under refrigeration conditions. |
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| spelling | doaj.art-d0943e6c87c941488038de9cd64eec6e2023-11-23T20:20:31ZengMDPI AGFoods2304-81582022-09-011119300210.3390/foods11193002Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) PreservationSamer Mudalal0Doaa Kanan1Ola Anabtawi2Alma Irshaid3Mohammed Sabbah4Munqez Shtaya5Faisal Shraim6Gianluigi Mauriello7Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Plant Production and Protection, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Plant Production and Protection, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 707, PalestineDepartment of Agricultural Science, University of Naples Federico II, 80055 Portici, ItalyOregano (<i>Origanum syriacum</i>) is popularly called <i>za’atar</i> in the Middle East region. It is widely used in the Mediterranean diet as an aromatic herb. This study aimed to evaluate the preservation effect of natural additives, vacuum packaging, and refrigeration on the quality traits of fresh oregano. In total, 132 fresh oregano samples were formulated and split into 4 groups (<i>n</i> = 33) labeled group A (100% fresh oregano leaves, Control), group B (fresh oregano 63.2%, 15% fresh onion, 20% oil, 1.8% salt), group C (fresh oregano 61.91%, 15% fresh <i>Allium cepa</i>, 20% oil, 1.8% salt, 1.29% sumac), and group D (fresh oregano 59.2%, 15% fresh <i>Allium cepa</i>, 20% corn oil, 1.8% salt, 4% lactic acid, ultimate pH 4.4). Different quality traits such as color index (L*a*b*), microbiological analysis (total aerobic, anaerobic, and psychrotrophic bacteria and yeasts and molds), and sensory features (taste, flavor, appearance, saltiness, and overall acceptance) were assessed during the storage period (42 days) for all groups. Our study showed that the addition of lactic acid (group D) exhibited a strong preservation effect against aerobic and anaerobic bacteria. In this context, group D had significantly lower aerobic and anaerobic bacterial counts (5.12 vs. 6.7, 6, and 6.7 log (cfu/g); <i>p</i> < 0.05) and (4.75 vs. 6.6, 6.1, 6.77 (cfu/g); <i>p</i> < 0.05) than group A, B, and C; respectively. Group D exhibited significantly (<i>p</i> < 0.05) lower psychrotrophic bacterial count (3.6 log (cfu/g)) during the whole period of storage compared with control. Group B had a lower redness index (a*) (−3.3 vs. −1.8, −1.65, −1.23; <i>p</i> < 0.05) than groups A, C, and D; respectively. In conclusion, our study showed that there is a possibility of improving the preservation of oregano (<i>Origanum syriacum</i>) by using lactic acid and sumac combined with vacuum packaging under refrigeration conditions.https://www.mdpi.com/2304-8158/11/19/3002oreganovacuum packaging<i>Allium cepa</i><i>Rhus coriaria</i>refrigeration |
| spellingShingle | Samer Mudalal Doaa Kanan Ola Anabtawi Alma Irshaid Mohammed Sabbah Munqez Shtaya Faisal Shraim Gianluigi Mauriello Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation Foods oregano vacuum packaging <i>Allium cepa</i> <i>Rhus coriaria</i> refrigeration |
| title | Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation |
| title_full | Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation |
| title_fullStr | Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation |
| title_full_unstemmed | Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation |
| title_short | Application of the Hurdle Technology Concept to the Fresh Za’atar (<i>Origanum syriacum</i>) Preservation |
| title_sort | application of the hurdle technology concept to the fresh za atar i origanum syriacum i preservation |
| topic | oregano vacuum packaging <i>Allium cepa</i> <i>Rhus coriaria</i> refrigeration |
| url | https://www.mdpi.com/2304-8158/11/19/3002 |
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