{'fraction_non_alphanumeric': 0.021910604732690624, 'fraction_numerical': 0.0, 'mean_word_length': 5.921212121212121, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the highest antifungal activity against the microbiota present. Subsequently, the effect of the addition of a combination of lemon extract, as antifungal, and pomegranate, as antimicrobial, on the microbiological and physico-chemical properties of this jam was evaluated through storage. The use of plant extracts reduces the microbial charge (aerobic mesophylls, lactic acid bacteria, molds, and yeasts) and is most effective when pomegranate and lemon extracts are used, as these do not cause significant changes in the physicochemical characteristics. Furthermore, adding pomegranate and/or lemon extract improved the consistency of jams during storage. In general, the addition of extracts involved an increase in stability of strawberry jam during storage at room temperature.