在冷藏的乳制奶油中,Myrtus communis 精油的抗氧化和抗菌作用
Turkan Mutlu Keceli1, Tuba Simsek Mertoglu2
1Faculty of Engineering, Department of Food Engineering, Cukurova University, Adana, Turkey.
Journal of the science of food and agriculture
|August 2, 2024
概括
来自M. communis精油 (EO) 的天然抗氧化剂增强了乳酸黄油的稳定性. 这些EO有效地减少脂质氧化和微生物破坏,为合成防腐剂提供一种天然的替代品,以提高食品安全.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 微生物学 微生物学
背景情况:
- 天然抗氧化剂和抗微生物在乳制品生产中提供了多样化的应用.
- 研究M. communis精油 (EO) 对它们对乳黄油性质的影响.
研究的目的:
- 评估牛奶黄中的M. communis EOs的抗氧化和抗菌作用.
- 确定与M. communis EOs.丰富的乳黄的最佳加工条件.
主要方法:
- 乳黄样品是从经过热处理的奶油中制备的,并以M. communis EOs.丰富.
- 在冷藏期间评估了抗氧化和抗微生物活性.
- 确定了对活动有贡献的关键化学成分.
主要成果:
- 在70°C和80°C的加工温度下,可以获得最佳的乳制黄油性能.
- M. communis EOs显著降低了脂质氧化和破坏微生物.
- 共同的EOs的有效性与阿斯科尔比尔棕酸盐相当.
结论:
- 作为天然防腐剂,M. communis EO增强了乳黄的稳定性,防止氧化和微生物破坏.
- 已识别的M. communis EO的主要成分有助于其抗氧化和抗菌功能.
- 这些发现支持使用M. communis EO来改善冷藏乳制奶油的保质期和安全性.
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