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A novel aspect on different preservation methods for tomato paste by examining the protective effect of herb and spice oils

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dc.contributor.authorCetiner, Ecenaz
dc.contributor.authorBayburt, Aysena
dc.contributor.authorAcarali, Nil
dc.date.accessioned2026-06-27T14:52:34Z
dc.date.issued2023
dc.description.abstractIn this study, the effect of essential oils of herbs and spices on the protection of homemade tomato paste without additives was investigated. Garlic oil was used as plant essential oil and thyme oil was used as spice essential oil. Samples were kept without adding essential oils at the specified holding times in determined light and dark ambient conditions. After the test period of the prepared setups was completed, the amount of mold formed in the tomato paste was observed, and the optimum samples were determined as K4A4, K4K7, K4K13, K6K10, S6K4, S6K7, S6K10, S6A13 by weighing again and creating a %-time graph by mass. It was decided that thyme essential oil had a more protective effect in foods than garlic essential oil, with the analysis methods performed on optimum samples (Physical analysis, microbiological analysis, FT-IR, and TG DTA).en
dc.description.urihttps://doi.org/10.1016/j.foodchem.2023.136715
dc.identifier.doi10.1016/j.foodchem.2023.136715
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pubmed37390733
dc.identifier.urihttps://hdl.handle.net/20.500.14981/65712
dc.identifier.volume427
dc.identifier.wos001027390200001
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofFOOD CHEMISTRY
dc.subjectTomato paste
dc.subjectGarlic essential oil
dc.subjectThyme essential oil
dc.subjectANTIFUNGAL ACTIVITY
dc.subjectChemistry
dc.subjectFood Science & Technology
dc.subjectNutrition & Dietetics
dc.titleA novel aspect on different preservation methods for tomato paste by examining the protective effect of herb and spice oils
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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