无花果叶水提取物、橄榄叶提取物及其混合物作为天然防腐剂延长巴氏杀菌水牛奶保质期的潜在活性

Potential Activity of Aqueous Fig Leaves Extract, Olive Leaves Extract and Their Mixture as Natural Preservatives to Extend the Shelf Life of Pasteurized Buffalo Milk.

作者信息

Abdel-Aziz Mohamed El Dessouky, Darwish Mohamed Samir, Mohamed Azza H, El-Khateeb Ayman Y, Hamed Sahar E

机构信息

Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura, Mansoura 35511, Egypt.

Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura 35511, Egypt.

出版信息

Foods. 2020 May 11;9(5):615. doi: 10.3390/foods9050615.

The aim of this study was to evaluate fig ( L.) leaves' extract (FLE), olive ( L.) leaves' extract (OLE), and their mixture (MLE), to extend the shelf life of pasteurized milk. OLE, FLE, and their mixture MLE (1:1) were added to the pasteurized milk in different concentrations (0.2%, 0.4%, and 0.6%). Several tests were then conducted to determine the activity of these extracts. The antioxidant activity as IC was determined by using DPPH radical assay. FLE showed higher IC (30.21 µg/mL) compared to the IC of OLE (22.43 µg/mL). Phenolic compounds were identified by using high-performance liquid chromatography (HPLC). The highest antimicrobial activity was obtained with 0.6% concentration. Organoleptic properties indicated that the addition of these extracts did not affect the sensory properties of pasteurized milk. Pasteurized milk treated with 0.6% of FLE, OLE, and MLE has significantly decreased ( ≤ 0.05) lipase and protease activity during the storage period, at 5 °C. The results indicated that extending the shelf life of pasteurized milk from 5 to 16 days was successfully achieved through using 0.6% of FLE, OLE, and MLE. The combination of the two extracts (MLE) provides an efficient and safe method to prolong the shelf life of pasteurized milk, without altering the properties of pasteurized buffalo milk.

本研究的目的是评估无花果（Ficus carica L.）叶提取物（FLE）、橄榄（Olea europaea L.）叶提取物（OLE）及其混合物（MLE）对延长巴氏杀菌乳保质期的作用。将OLE、FLE及其混合物MLE（1:1）以不同浓度（0.2%、0.4%和0.6%）添加到巴氏杀菌乳中。然后进行了多项测试以确定这些提取物的活性。通过DPPH自由基测定法测定抗氧化活性的IC50。与OLE的IC50（22.43 µg/mL）相比，FLE显示出更高的IC50（30.21 µg/mL）。使用高效液相色谱法（HPLC）鉴定酚类化合物。0.6%浓度时获得最高抗菌活性。感官特性表明，添加这些提取物不会影响巴氏杀菌乳的感官特性。在5℃储存期间，用0.6%的FLE、OLE和MLE处理的巴氏杀菌乳的脂肪酶和蛋白酶活性显著降低（≤0.05）。结果表明，通过使用0.6%的FLE、OLE和MLE成功地将巴氏杀菌乳的保质期从5天延长至16天。两种提取物的组合（MLE）提供了一种有效且安全的方法来延长巴氏杀菌乳的保质期，而不会改变巴氏杀菌水牛奶的特性。