Haghani Mohadeseh, Fadaei Vajiheh, Salehifar Mania
Department of Food Science and Technology, Shahr-e-Qods Branch Islamic Azad University Tehran Iran.
Food Sci Nutr. 2024 Jul 17;12(10):7242-7251. doi: 10.1002/fsn3.4339. eCollection 2024 Oct.
The present study evaluates the effect of alcoholic extract (EBAE) at weight/volume levels of 0.5% and 1% on some physicochemical, sensory, and microbial properties of cow milk. Results showed that adding EBAE reduced the samples' pH, lightness index (*), and whitening index (WI). Besides, it increased the levels of acidity, dry matter, viscosity, color indices * and *, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and enzyme inhibitory activity (EIA) of the fortified milk samples than the control sample ( < .05). During the storage period, a decrease in TPC, TFC, AA, and EIA was observed in all samples ( < .05). There was a positive direct relationship between the health activity of EBAE and its concentration. Moreover, EBAE was able to reduce the total microbial count (TMC) in the milk samples ( < .05). The sample containing 1% w/v of EBAE had the highest TPC, TFC, AA, and EIA but the lowest TMC, and it was highly acceptable in terms of sensory evaluation. Therefore, this sample was selected as the best treatment in this study. The results of this study confirm that EBAE may be used to improve antioxidant activity and beneficial effects in milk.
本研究评估了重量/体积比为0.5%和1%的酒精提取物（EBAE）对牛奶某些理化、感官和微生物特性的影响。结果表明，添加EBAE会降低样品的pH值、明度指数（）和白度指数（WI）。此外，与对照样品相比，强化牛奶样品的酸度、干物质、粘度、颜色指数和*、总酚含量（TPC）、总黄酮含量（TFC）、抗氧化活性（AA）和酶抑制活性（EIA）水平均有所提高（<0.05）。在储存期间，所有样品中的TPC、TFC、AA和EIA均有所下降（<0.05）。EBAE的健康活性与其浓度之间存在正相关关系。此外，EBAE能够降低牛奶样品中的总微生物计数（TMC）（<0.05）。含有1%w/v EBAE的样品具有最高的TPC、TFC、AA和EIA，但TMC最低，并在感官评价方面高度可接受。因此，该样品被选为该研究中的最佳处理方法。本研究结果证实，EBAE可用于提高牛奶中的抗氧化活性和有益效果。
