CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE

Agnieszka Zawiślak; Magdalena Michalczyk

doi:10.24326/asphc.2018.5.15

Tom 17 Nr 5 (2018)

Artykuły

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE

Agnieszka Zawiślak⁺⁻
Magdalena Michalczyk⁺⁻

PDF (English)

DOI: https://doi.org/10.24326/asphc.2018.5.15
Przesłane: 30 listopada 2018
Opublikowane: 2018-11-30

Abstrakt

Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and non-thermally treated products with the addition of sucrose. Therefore, to ensure safety and high value of such products during storage, it is crucial to investigate changes in quality indicators. The examined material was non-thermally treated and homogenized petals of wrinkled rose with sucrose concentrations of 50%, 60%, and 70%. Products were stored at 6°C and 21°C for 54 weeks in darkness. Throughout the storage, they were analyzed for microbiological contamination and changes in vitamin C content, color and pH stability. Over the storage period, in samples containing 60 and 70% sucrose, a gradual reduction was observed in the total bacteria count and the yeast and mold count. After the storage period, the value of pH decreased very slightly, while very distinct changes were observed in color parameters at 21°C. Vitamin C content decreased sharply during the first 18 days of storage at both temperatures.

Bibliografia

Adekunte, A., Tiwari, B., Cullen, P., Scannell, A., O’Donnell, C. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem., 122(3), 500–507.
Babis, A., Kucharska, A.Z. (2004). Przydatność owoców Rosa spinosissima i Rosa hybrida do produkcji wysokowitaminowych soków mętnych. Biul. Wydz. Farm. AMW, 3, 18–24 [in Polish].
Cendrowski, A., Kalisz, S., Mitek, M. (2012a). Właściwości i zastosowanie owoców róży w przetwórstwie spożywczym. Żywn. Nauka Technol. Jakość, 4(83), 24–31 [in Polish].
Cendrowski, A., Mitek, M., Siestrzewitowska, I. (2012b). Wpływ procesu technologicznego na zawartość antocyjanów i barwę konfitur z płatków róży pomarszczonej (Rosa rugosa). Żywn. Nauka Technol. Jakość, 5(84), 47–59 [in Polish].
Cendrowski, A., Ścibisz, I., Mitek, M., Kieliszek, M., Kolniak-Ostek, J. (2017). Profile of the phenolic compounds of Rosa rugosa petals. J. Food Quality. DOI:10.1155/2017/7941347.
Chen, G.-L., Chen, S.-G., Xie, Y.-Q., Chen, F., Zhao, Y.-Y., Luo, C.-X. , Gao, Y.-Q. (2015a). Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. J. Funct. Food., 17, 243–259.
Chen, T., Li, J., Chen, J., Song, H., Yang, C. (2015b). Anti-hyperplasia effect of Rosa rugosa polyphenols in rats with hyperplasia of mammary gland. Environ. Toxicol. Pharmacol., 39, 990–996.
Christian, J.H.B. (2000). Drying and reduction of water activity. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.
Cunja, V., Mikulic-Petkovsek, M., Stampar, F., Schmitzer, V. (2014). Compound identification of selected rose species and cultivars: an insight to petal and leaf phenolic profiles. J. Am. Soc. Hort. Sci., 139(2), 157–166.
Eya, H., Mishima, K., Nagatani, M., Iwai, Y., Arai, Y. (1994). Measurement and correlation of solubilities of oxygen in aqueous solutions containing glucose, sucrose and maltose. Fluid Phase Equilib., 97, 201–209.
Farkas, J. (2000). Spices and herbs. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.
Halt, M., Klapec, T. (2005). Microbial populations in medicinal and aromatic plants and herbal teas from Croatia. Ital. J. Food Sci., 3(17), 349–354.
Hashidoko, Y. (1996). The phytochemistry of Rosa rugosa. Phytochemistry, 43 (3), 535–549.
Herbert, R.A., Sutherland, J.P. (2000). Chill storage. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.
Hou, W., Pan, Y.Z., Zhang, Y. (2014) Changes in quality, antioxidant compounds and DPPH radical-scavenging activity of Rosa hybrida flowers during development. New Zeal. J. Crop Hortic. Sci., 42(1), 31–37.
Ibrahim, R., Hoon, G.Y., Lani, M.N. (2014). New development of pasteurised roselle (Hibiscus sabdariffa L. ‘UKMR-2) pickles. IOSR-JESTFT, 8(6), Ver. X.
Ji, P., Feng, W., Tan, T., Zheng, D. (2007). Modeling of water activity, oxygen solubility and density of sugar and sugar alkohol solutions. Food Chem., 104, 551–558.
Kadivec, M., Tijskens, L.M.M., Kopjar, M., Simčič, M., Požrl, T. (2016). Modelling the colour of strawberry spread during storage, including effects of technical variations. Pol. J. Food Nutr. Sci., 66(4), 271–276.
Kamijo, M., Kanazawa, T., Funaki, M., Nishizawa, M., Yamagishi, T. (2008). Effects of Rosa rugosa petals on intestinal bacteria. Biosci. Biotechnol. Biochem., 72(3), 773–777.
Khan, J.A., Tewari, S. (2011). A study of antibacterial properties of Rosa indica against various pathogens. Asian J. Plant Sci. Res., 1(1), 22–30.
Kneifel, W., Czech, E., Kopp, B. (2002). Microbial contamination of medicinal plants – a review. Planta Med., 68 (1), 5–15.
Kręgiel, D., Stobińska, H. (2000). Obniżanie aktywności wody w utrwalanej żywności. In: Mikrobiologia i higiena w przemyśle spożywczym, Żakowska, Z., Stobińska, H. (eds.). Wyd. Politechniki Łódzkiej, Łódź [in Polish].
Kurhade, B.B., Vite, M.H., Nangude, S.L. (2011). Antibacterial activity of Rosa damascena miller. Int. J. Res. Pharm. Biomed. Sci., 2(2), 1015–1020.
Ma, C., Sun, Z., Chen, C., Zhang, L., Zhu, S., (2014). Simultaneous separation and determination of fructose, sorbitol, glucose and sucrose in fruits by HPLC–ELSD. Food Chem., 145, 784–788.
Mishima, K, Matsuo, N., Kawakami, A., Komorita, N., Nagatani, M., Ouchi, M. (1996). Measurement and correlation of solubilities of oxygen in aqueous solutions containing galactose and fructose. Fluid Phase Equilib., 118, 221–226.
Michels, M.J.M. (2000). Teas, herbal teas, and coffee. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.
Nowak, R., Olech, M., Pecio, Ł., Oleszek, W., Los, R., Malm, A., Rzymkowska, J. (2014). Cytotoxic, antioxidant, antimicrobial properties and chemical composition of rose petals. J. Sci. Food Agric., 94, 560–567.
Olech, M., Nowak, R. (2012). Influence of different extraction procedures on the antiradical activity and phenolic profile of Rosa rugosa petals. Acta Pol. Pharm. Drug Res., 69(3), 501–507.
Olech, M., Nowak, R., Los, R., Rzymowska, J., Malm, A., Chrusciel, K. (2012). Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb. Cent. Eur. J. Biol., 7(1), 172–182.
Oszmiański, J., Urbański, A. (1993). Możliwości zastosowania preparatów enzymatycznych w otrzymywaniu wysokowitaminowych mętnych soków z owoców róży Rosa rugosa. Przem. Ferm. Owoc. Warz., 7, 16–18 [in Polish].
Pathare, P.B., Opara, U.L., Al-Julanda, Al-Said, F. (2013). Colour measurement and analysis in fresh and processed foods: A Review. Food Bioprocess Technol., 6, 36–60.
Pavlova, V., Karakashova, L., Stamatovska, V., Delchev, N., Necinova, L., Nakov, G., Menkinoska, M., Blazevska, T., (2013). Storage impact on the quality of raspberry and peach jams. JHED, 25–28.
Pénicaud, C., Peyron, S., Gontard, N., Guillard, V. (2012). Oxygen quantification methods and application to the determination of oxygen diffusion and solubility coefficients in food. Food Rev. Int., 28, 113–145.
Pires, T.C.S.P., Dias, M.I., Barros, L., Ferreira, I.C.F.R. (2017). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. Food Chem., 220, 337–343.
PN-EN 1135:1999. Soki owocowe i warzywne. Oznaczenie zawartości popiołu. PKN, Warszawa [in Polish].
PN-EN 14130, (2003). Artykuły żywnościowe. Oznaczanie witaminy C za pomocą HPLC. PKN, Warszawa [in Polish].
Rawat, S. (2015). Food spoilage: Microorganisms and their prevention. Asian J. Plant Sci. Res., 5(4), 47–56.
Rojo, M.C., Arroyo, Lopez, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M. (2015). Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media. Food Control, 50, 349–355.
Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J., Vabkova, J. (2012). Edible flowers – a new promising source of mineral elements in human nutrition. Molecules, 17, 6672–6683.
Sengul, M., Sener, D., Ercisli, S. (2017). The determination of antioxidant capacities and chemical properties of rosa (Rosa damascena Mill.) products. Acta Sci. Pol. Hortorum Cultus, 16(4), 63–72.
Skręty, J., Gramza-Michałowska, A., Sidor, A., Korczak, J. (2013). Wpływ wybranych warunków przechowywania na zawartość witaminy C w owocach róży pomarszczonej Rosa rugosa. Probl. Hig. Epidemiol., 94(4), 869–872.
Sparinska, A., Rostoks, N. (2015).Volatile organic compounds of hybrid rugosa roses in Latvia. Proc. Latvian Acad. Sci. Sec. B, 69(1/2), 57–61.
Ścibisz, I., Gasik, A., Mitek, M., Cendrowski, A. (2011).Wpływ warunków przechowywania na barwę dżemów z owoców kolorowych. Żywn. Nauka Technol. Jakość, 1(74), 99–111.
Tournas, V., Stack, M. E., Mislivec, P. B., Koch, H. A., Bandler, R. (2001). Yeasts, molds and mycotoxins. Chapter 18. In: FDA Bacteriological Analytical Manual (BAM). Online.
Whitcombe, M.J., Parker, R., Ring, S.G. (2005). Oxygen solubility and permeability of carbohydrates. Carbohydr. Res., 340, 1523–1527.
Xie, Y., Zhang, W. (2012). Antihypertensive activity of Rosa rugosa Thunb. Flowers: Angiotensin I converting enzyme inhibitor. J. Ethnopharmacol., 144, 562–566.
Youwei, Z., Yonghong, P. (2007). Changes in antioxidant activity in Rosa rugosa flowers at different stages of development. New Zeal. J. Crop Hortic. Sci., 35(4), 397–401.
Zawiślak, A., Michalczyk, M. (2015). Właściwości przeciwutleniające niskoprzetworzonych płatków róży pomarszczonej (Rosa rugosa). Żywn. Nauka Technol. Jakość, 1(98), 155–169.
Zhang, W., Abdel-Rahman, F., Saleh, M.A. (2011). Natural resistance of rose petals to microbial attack. J. Environ. Sci. Health B. 46, 381–393.
Zhong, J., Yang, Y., Xiao, Z., Chen, J., Aisa, H.A., Zhang T. (2009). Separation and purification of three flavonoids from the petal of Rosa rugosa Thunb. By HSCCC. Asian J. Trad. Med., 4(6), 220–227.

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Słowa kluczowe

Rosaceae
sweetened preserve
color
vitamin C
microbiological contamination

Prawa autorskie

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Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.

[1] Adekunte, A., Tiwari, B., Cullen, P., Scannell, A., O’Donnell, C. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem., 122(3), 500–507.

[2] Babis, A., Kucharska, A.Z. (2004). Przydatność owoców Rosa spinosissima i Rosa hybrida do produkcji wysokowitaminowych soków mętnych. Biul. Wydz. Farm. AMW, 3, 18–24 [in Polish].

[3] Cendrowski, A., Kalisz, S., Mitek, M. (2012a). Właściwości i zastosowanie owoców róży w przetwórstwie spożywczym. Żywn. Nauka Technol. Jakość, 4(83), 24–31 [in Polish].

[4] Cendrowski, A., Mitek, M., Siestrzewitowska, I. (2012b). Wpływ procesu technologicznego na zawartość antocyjanów i barwę konfitur z płatków róży pomarszczonej (Rosa rugosa). Żywn. Nauka Technol. Jakość, 5(84), 47–59 [in Polish].

[5] Cendrowski, A., Ścibisz, I., Mitek, M., Kieliszek, M., Kolniak-Ostek, J. (2017). Profile of the phenolic compounds of Rosa rugosa petals. J. Food Quality. DOI:10.1155/2017/7941347.

[6] Chen, G.-L., Chen, S.-G., Xie, Y.-Q., Chen, F., Zhao, Y.-Y., Luo, C.-X. , Gao, Y.-Q. (2015a). Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. J. Funct. Food., 17, 243–259.

[7] Chen, T., Li, J., Chen, J., Song, H., Yang, C. (2015b). Anti-hyperplasia effect of Rosa rugosa polyphenols in rats with hyperplasia of mammary gland. Environ. Toxicol. Pharmacol., 39, 990–996.

[8] Christian, J.H.B. (2000). Drying and reduction of water activity. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.

[9] Cunja, V., Mikulic-Petkovsek, M., Stampar, F., Schmitzer, V. (2014). Compound identification of selected rose species and cultivars: an insight to petal and leaf phenolic profiles. J. Am. Soc. Hort. Sci., 139(2), 157–166.

[10] Eya, H., Mishima, K., Nagatani, M., Iwai, Y., Arai, Y. (1994). Measurement and correlation of solubilities of oxygen in aqueous solutions containing glucose, sucrose and maltose. Fluid Phase Equilib., 97, 201–209.

[11] Farkas, J. (2000). Spices and herbs. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.

[12] Halt, M., Klapec, T. (2005). Microbial populations in medicinal and aromatic plants and herbal teas from Croatia. Ital. J. Food Sci., 3(17), 349–354.

[13] Hashidoko, Y. (1996). The phytochemistry of Rosa rugosa. Phytochemistry, 43 (3), 535–549.

[14] Herbert, R.A., Sutherland, J.P. (2000). Chill storage. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.

[15] Hou, W., Pan, Y.Z., Zhang, Y. (2014) Changes in quality, antioxidant compounds and DPPH radical-scavenging activity of Rosa hybrida flowers during development. New Zeal. J. Crop Hortic. Sci., 42(1), 31–37.

[16] Ibrahim, R., Hoon, G.Y., Lani, M.N. (2014). New development of pasteurised roselle (Hibiscus sabdariffa L. ‘UKMR-2) pickles. IOSR-JESTFT, 8(6), Ver. X.

[17] Ji, P., Feng, W., Tan, T., Zheng, D. (2007). Modeling of water activity, oxygen solubility and density of sugar and sugar alkohol solutions. Food Chem., 104, 551–558.

[18] Kadivec, M., Tijskens, L.M.M., Kopjar, M., Simčič, M., Požrl, T. (2016). Modelling the colour of strawberry spread during storage, including effects of technical variations. Pol. J. Food Nutr. Sci., 66(4), 271–276.

[19] Kamijo, M., Kanazawa, T., Funaki, M., Nishizawa, M., Yamagishi, T. (2008). Effects of Rosa rugosa petals on intestinal bacteria. Biosci. Biotechnol. Biochem., 72(3), 773–777.

[20] Khan, J.A., Tewari, S. (2011). A study of antibacterial properties of Rosa indica against various pathogens. Asian J. Plant Sci. Res., 1(1), 22–30.

[21] Kneifel, W., Czech, E., Kopp, B. (2002). Microbial contamination of medicinal plants – a review. Planta Med., 68 (1), 5–15.

[22] Kręgiel, D., Stobińska, H. (2000). Obniżanie aktywności wody w utrwalanej żywności. In: Mikrobiologia i higiena w przemyśle spożywczym, Żakowska, Z., Stobińska, H. (eds.). Wyd. Politechniki Łódzkiej, Łódź [in Polish].

[23] Kurhade, B.B., Vite, M.H., Nangude, S.L. (2011). Antibacterial activity of Rosa damascena miller. Int. J. Res. Pharm. Biomed. Sci., 2(2), 1015–1020.

[24] Ma, C., Sun, Z., Chen, C., Zhang, L., Zhu, S., (2014). Simultaneous separation and determination of fructose, sorbitol, glucose and sucrose in fruits by HPLC–ELSD. Food Chem., 145, 784–788.

[25] Mishima, K, Matsuo, N., Kawakami, A., Komorita, N., Nagatani, M., Ouchi, M. (1996). Measurement and correlation of solubilities of oxygen in aqueous solutions containing galactose and fructose. Fluid Phase Equilib., 118, 221–226.

[26] Michels, M.J.M. (2000). Teas, herbal teas, and coffee. In: The microbiological safety and quality of food, Lund, B.M., Baird-Parker, T.C., Gould, G.W. (eds). Aspen Publishers, Gaithersburg.

[27] Nowak, R., Olech, M., Pecio, Ł., Oleszek, W., Los, R., Malm, A., Rzymkowska, J. (2014). Cytotoxic, antioxidant, antimicrobial properties and chemical composition of rose petals. J. Sci. Food Agric., 94, 560–567.

[28] Olech, M., Nowak, R. (2012). Influence of different extraction procedures on the antiradical activity and phenolic profile of Rosa rugosa petals. Acta Pol. Pharm. Drug Res., 69(3), 501–507.

[29] Olech, M., Nowak, R., Los, R., Rzymowska, J., Malm, A., Chrusciel, K. (2012). Biological activity and composition of teas and tinctures prepared from Rosa rugosa Thunb. Cent. Eur. J. Biol., 7(1), 172–182.

[30] Oszmiański, J., Urbański, A. (1993). Możliwości zastosowania preparatów enzymatycznych w otrzymywaniu wysokowitaminowych mętnych soków z owoców róży Rosa rugosa. Przem. Ferm. Owoc. Warz., 7, 16–18 [in Polish].

[31] Pathare, P.B., Opara, U.L., Al-Julanda, Al-Said, F. (2013). Colour measurement and analysis in fresh and processed foods: A Review. Food Bioprocess Technol., 6, 36–60.

[32] Pavlova, V., Karakashova, L., Stamatovska, V., Delchev, N., Necinova, L., Nakov, G., Menkinoska, M., Blazevska, T., (2013). Storage impact on the quality of raspberry and peach jams. JHED, 25–28.

[33] Pénicaud, C., Peyron, S., Gontard, N., Guillard, V. (2012). Oxygen quantification methods and application to the determination of oxygen diffusion and solubility coefficients in food. Food Rev. Int., 28, 113–145.

[34] Pires, T.C.S.P., Dias, M.I., Barros, L., Ferreira, I.C.F.R. (2017). Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients. Food Chem., 220, 337–343.

[35] PN-EN 1135:1999. Soki owocowe i warzywne. Oznaczenie zawartości popiołu. PKN, Warszawa [in Polish].

[36] PN-EN 14130, (2003). Artykuły żywnościowe. Oznaczanie witaminy C za pomocą HPLC. PKN, Warszawa [in Polish].

[37] Rawat, S. (2015). Food spoilage: Microorganisms and their prevention. Asian J. Plant Sci. Res., 5(4), 47–56.

[38] Rojo, M.C., Arroyo, Lopez, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M. (2015). Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media. Food Control, 50, 349–355.

[39] Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J., Vabkova, J. (2012). Edible flowers – a new promising source of mineral elements in human nutrition. Molecules, 17, 6672–6683.

[40] Sengul, M., Sener, D., Ercisli, S. (2017). The determination of antioxidant capacities and chemical properties of rosa (Rosa damascena Mill.) products. Acta Sci. Pol. Hortorum Cultus, 16(4), 63–72.

[41] Skręty, J., Gramza-Michałowska, A., Sidor, A., Korczak, J. (2013). Wpływ wybranych warunków przechowywania na zawartość witaminy C w owocach róży pomarszczonej Rosa rugosa. Probl. Hig. Epidemiol., 94(4), 869–872.

[42] Sparinska, A., Rostoks, N. (2015).Volatile organic compounds of hybrid rugosa roses in Latvia. Proc. Latvian Acad. Sci. Sec. B, 69(1/2), 57–61.

[43] Ścibisz, I., Gasik, A., Mitek, M., Cendrowski, A. (2011).Wpływ warunków przechowywania na barwę dżemów z owoców kolorowych. Żywn. Nauka Technol. Jakość, 1(74), 99–111.

[44] Tournas, V., Stack, M. E., Mislivec, P. B., Koch, H. A., Bandler, R. (2001). Yeasts, molds and mycotoxins. Chapter 18. In: FDA Bacteriological Analytical Manual (BAM). Online.

[45] Whitcombe, M.J., Parker, R., Ring, S.G. (2005). Oxygen solubility and permeability of carbohydrates. Carbohydr. Res., 340, 1523–1527.

[46] Xie, Y., Zhang, W. (2012). Antihypertensive activity of Rosa rugosa Thunb. Flowers: Angiotensin I converting enzyme inhibitor. J. Ethnopharmacol., 144, 562–566.

[47] Youwei, Z., Yonghong, P. (2007). Changes in antioxidant activity in Rosa rugosa flowers at different stages of development. New Zeal. J. Crop Hortic. Sci., 35(4), 397–401.

[48] Zawiślak, A., Michalczyk, M. (2015). Właściwości przeciwutleniające niskoprzetworzonych płatków róży pomarszczonej (Rosa rugosa). Żywn. Nauka Technol. Jakość, 1(98), 155–169.

[49] Zhang, W., Abdel-Rahman, F., Saleh, M.A. (2011). Natural resistance of rose petals to microbial attack. J. Environ. Sci. Health B. 46, 381–393.

[50] Zhong, J., Yang, Y., Xiao, Z., Chen, J., Aisa, H.A., Zhang T. (2009). Separation and purification of three flavonoids from the petal of Rosa rugosa Thunb. By HSCCC. Asian J. Trad. Med., 4(6), 220–227.