Effect of eugenol on the useful life of sauce from chile jalapeño (Capsicum annum) and papaya (Carica papaya)
DOI:
https://doi.org/10.5377/nexo.v33i01.10046Keywords:
Eugenol, Sauce, Useful lifeAbstract
This work aimed to measure the effect of eugenol on the shelf life of a hot sauce from jalapeño pepper (Capsicum annuum) and papaya (Carica papaya). Cloves were tested as test material, using different forms of eugenol extraction as essential oil. Its use as a preservative in a sauce was evaluated by means of accelerated methods for 30 days at a temperature of 280 C ± 20 C and was compared with sodium benzoate (control) according to the Codex Alimentarius regulations (250 mg / kg). The results determined that eugenol had an inhibitory effect on the change in hot sauce, prolonged its shelf life, indicating its potential application in the food industry, making it a natural preservation alternative, the use of which will help to decrease the toxicological risks provided by synthetic preservatives.
Downloads
1168
Downloads
Published
How to Cite
Issue
Section
License
The authors who publish in Nexo Scientific Journal agree to the following terms:
- Authors retain the copyright and grant the journal the right of the first publication under the license Creative Commons Attribution License, which allows others to share the work with a recognition of the authorship of the work and the initial publication in Nexo Scientific Journal.
- Authors may separately establish additional agreements for the non-exclusive distribution of the version of the work published in the journal (for example, in an institutional repository or a book), with the recognition of the initial publication in Nexo Scientific Journal.
- Authors are allowed and encouraged to disseminate their works electronically (for example, in institutional repositories or in their own website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published works.
