Agrio et Emulsio - Fruity food emulsion with strawberry syrup development

Abstract

The work is part of the project Agrio et Emulsio (POCI-01-0145-FEDER-023583), development of new food emulsions (Lima, 2014). The product innovation results from the addition of strawberry syrup to a spreadable cream of vegetable origin. It was developed six formulations of strawberry syrup and cream spreads, evaluated by a panel of tasters untrained, which allowed the selection of a prototype. A set of microbial populations was evaluated for microbiological stability control. To study the stability of this new product, two emerging technologies were used: ionizing irradiation (Pinto et al, 2006) and Hyperpressure (Muntean et al, 2016) since it cannot be subjected to heat treatment. Six samples were irradiated in a cobalt 60 source, with 3 doses of gamma radiation: 1, 2 and 3 kGy. Six samples were subjected to HPP: 400, 475 and 525 MPa for 6 minutes. The results obtained of the irradiated product and submitted to Hyperpressure in comparison to the untreated samples did not show significant differences. On the other hand, samples not subjected to any treatment and kept under refrigeration at 5 ° C for 7 weeks were stable and showed satisfactory microbiological characteristics. Following these preliminary results, we conclude that product stability can be ensured by good manufacturing practices.