Assessment of the Anti- Effect of Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage.

In this study, the antimicrobial effect of peel extract against was analyzed in silico, tested in vitro, and validated in fermented cow milk during cold storage. The in silico analysis revealed that 4,5-di-O-caffeoyquinic acid interacts with proteins involved in colonization and intracellular survival. The in vitro experiments demonstrated that the anti- activity of peel extract is primarily attributed to limonene and phenolic compounds. In fermented milk stored at 4 °C for 7 days, the addition of peel extract resulted in a 2 Log reduction of compared to the control. Using the Baranyi and Roberts model, a significant decrease in the maximum growth rate (-0.021 h) and the concentration of from 5.95 to 3.67 log CFU/mL was observed in fermented milk supplemented with a 2×MIC level of peel extract during storage at 4 °C. The findings from all three approaches highlighted that the inhibitory effect of peel extract against is primarily due to chlorogenic acid derivatives, especially 4,5-di-O-caffeoyquinic acid, and limonene. Beyond its antimicrobial properties, the supplementation of fermented milk with peel extract also enhances the milk antioxidant capacity and total organic acids content.