亲脂性沙棘提取物对奶油奶酪特性的影响。
Effect of lipophilic sea buckthorn extract on cream cheese properties.
作者信息
Ghendov-Moşanu Aliona, Sturza Rodica, Opriş Ocsana, Lung Ildiko, Popescu Liliana, Popovici Violina, Soran Maria-Loredana, Patraş Antoanela
机构信息
1Faculty of Food Technology, Technical University of Moldova, 168 Ştefan cel Mare Street, 2004 Chişinău, Republic of Moldova.
2National Institute for Research and Development of Isotopic and Molecular Technologies, 67 - 103 Donat Street, 400293 Cluj-Napoca, Romania.
出版信息
J Food Sci Technol. 2020 Feb;57(2):628-637. doi: 10.1007/s13197-019-04094-w. Epub 2019 Sep 13.
The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn ( L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese's sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs.
本研究的目的是评估用沙棘（L.）亲脂性提取物制备的功能性奶油芝士的物理化学、微生物、感官特性及抗氧化活性。研究的第一步是评估沙棘亲脂性提取物的物理化学特性和抗氧化能力。沙棘提取物具有显著的抗氧化能力（67.04 ± 2.67%），总类胡萝卜素含量为8.27 ± 0.01 mg/L，总多酚含量为1842.86 ± 1.41 mg/100 g干植物材料。添加沙棘提取物不会对新鲜奶油芝士的感官特性产生负面影响。在奶油芝士中添加沙棘提取物会导致抗自由基活性和干物质含量增加，酸度降低，且对细菌的生长抑制作用增强。
Zotero 插件