Department of Sugar Industry and Food Safety Management, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland.
National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark.
Molecules. 2022 Aug 27;27(17):5508. doi: 10.3390/molecules27175508.
L., used in Chinese traditional medicine for centuries, has gained popularity in Europe in the last decade because of its health-promoting properties assigned to phenolic compounds and antioxidant activity. Goji fruits and extracts are often used as ingredients in popular homemade milk cocktails. Within this study, the microbiological stability of the milkshake, with the addition of berries from NingXia Province and their extract, was evaluated using the ComBase prognostic model. The extraction of dry berries in water at 70 °C for 72 h produced an extract showing radical inhibition of 64.9% and a total phenol content of 63.6 mg g. The phenolic compounds with the highest concentrations were in turn: 3-hydroxybenzoic acid, gallic acid, procyanidin B2, and catechin. The milkshake inoculated with the reference was a model for the study of its microbiological stability. Using ComBase, a microbiological response to the delayed cooling of goji berry extract and the milkshake with the addition of goji berries was predicted and the model's accuracy assessed. The best-performing models were constructed for extract (Bias factor 1.33, Accuracy factor 3.43) and milkshake ( 1.29, 1.65) in a profile simulating delayed refrigeration (22.5 °C-9 °C-23 °C). Despite discrepancies between predicted and observed bacterial growth due to the antimicrobial effect of the derivatives of goji berries, the models were validated as "overpredict", i.e., "fail safe", and may be used to prognose the stability of these products in the given temperature profile.
枸杞在中国传统医学中使用了数个世纪，由于其酚类化合物和抗氧化活性赋予的促进健康的特性，在过去十年中在欧洲广受欢迎。枸杞果实及其提取物经常被用作流行的自制牛奶鸡尾酒的成分。在这项研究中，使用 ComBase 预测模型评估了添加宁夏浆果及其提取物的奶昔的微生物稳定性。将干浆果在 70°C 的水中提取 72 小时，得到一种提取物，其自由基抑制率为 64.9%，总酚含量为 63.6mg/g。酚类化合物浓度最高的依次为：3-羟基苯甲酸、没食子酸、原花青素 B2 和儿茶素。接种参考 的奶昔是研究其微生物稳定性的模型。使用 ComBase，预测了延迟冷却枸杞提取物和添加枸杞的奶昔对微生物的反应，并评估了模型的准确性。在模拟延迟冷藏（22.5°C-9°C-23°C）的情况下，构建了表现最佳的提取物（偏差因子 1.33，准确度因子 3.43）和奶昔（1.29，1.65）模型。尽管由于枸杞衍生物的抗菌作用导致预测和观察到的细菌生长之间存在差异，但这些模型被验证为“过度预测”，即“失效安全”，可用于预测这些产品在给定温度曲线下的稳定性。
