A Preliminary Color Study of Different Basil-Based Semi-Finished Products during Their Storage

Abstract

Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. Color is a fundamental organoleptic requirement for the acceptability of these semi-finished products by the manufacturers of the pesto sauce. Some alternative formulations, which adjust the typical industrial recipe by both changing the preservative agent (ascorbic acid, citric acid, or a mixture of both) and introducing a preliminary thermic treatment (blast chilling), were evaluated. In this work, a fast and non-destructive spectrophotometric analysis, to monitor the color variations in these food products during their shelf-life, was proposed. The raw diffuse reflectance spectra (380–900 nm) obtained by a UV–visible spectrophotometer, endowed with an integrating sphere, together with the CIELab parameters (L*, a*, b*) automatically obtained from these, were considered, and elaborated using multivariate statistical analysis (principal component analysis). From this preliminary study, blast chilling, together with the use of ascorbic acid, proved to be the best solution to better preserve the color of these products during their shelf-life.

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

“…The characteristic green colour of pesto sauce is an important quality attribute for industrial processing and the end product, strongly influencing consumer choice and preferences [2,4,81]. During the processing and storage of pesto, the oxidation of phenols, degradation of chlorophyll, and enzymatic and non-enzymatic browning may occur [4]. These negative colour changes can reduce the intensity of the green colour and, thus, the attractiveness of the product [6].…”

“…Fresh basil pesto sauce is a traditional recipe from the Italian region and a valuable source of fibre and health-promoting nutrients, including vitamins and phenolic acids (e.g., rosmarinic acid) [1,2]. Pesto is undoubtedly the best-known ready-made green sauce that does not require any further cooking process, and this ease of use has contributed to its consumption becoming the second-most popular dressing for pasta after tomato [3,4]. The wide variety of products available on supermarket shelves, in chilled cabinets, and in deli counters reflects the large variability of pesto recipes, some of which are traditional or have a protected designation of origin, such as 'Pesto alla Genovese PDO' [5] and some non-traditional variants that also differ in terms of their processing and stabilisation methods [6].…”

“…In addition, microbial alterations can affect the healthy and sensory properties of food and cause toxic infections [12]. Strategies to prevent the development of pathogenic and spoilage microorganisms, minimise lipid oxidation, and inhibit enzymatic and non-enzymatic reactions in foods, especially in pesto, are of significant interest to the industry [4,13]. Among these, different food stabilisation techniques, including thermal and non-thermal treatments [14][15][16], the use of hurdle technology [17], innovative packaging [18], and food additives [4,9,17], have been extensively studied and proposed to delay the above negative phenomena, thus extending the shelf life of pesto.…”

“…Strategies to prevent the development of pathogenic and spoilage microorganisms, minimise lipid oxidation, and inhibit enzymatic and non-enzymatic reactions in foods, especially in pesto, are of significant interest to the industry [4,13]. Among these, different food stabilisation techniques, including thermal and non-thermal treatments [14][15][16], the use of hurdle technology [17], innovative packaging [18], and food additives [4,9,17], have been extensively studied and proposed to delay the above negative phenomena, thus extending the shelf life of pesto. As alternatives to the traditional thermal treatments, reducing the water activity with natural humectants and lowering the pH for a safer and fresher pesto sauce were proposed by Severini et al [17].…”

“…Nonetheless, the stabilisation of perishable foods with additives is one of the most commonly used methods [13,19,20]. In fact, Turrini et al [4], evaluating three different alternative formulations of basil-based semi-finished products by changing the preservative (citric acid and ascorbic acid) or introducing blast chilling, pointed out that the use of additives could be excellent for preserving the colour and extending the shelf life of these products until three months of storage at refrigeration temperature (4 • C). Although food additives perform many important technological functions, including protection against oxidation, the inhibition or inactivation of spoilage and enzymes, and the improvement of sensory properties (colour, aroma, taste, and texture) [21], their use has been established by legal regulations [22].…”