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橄叶提取物对Cantal奶酪质量的影响

Ines Tarchi^1,2, Mohamed Bouaziz^1,3, Zuhaib F Bhat⁴

¹Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP, 1175, 3038 Sfax, Tunisia.

Food chemistry: X

|December 2, 2024

概括

橄叶提取物 (OLE) 通过提高抗氧化能力和抑制病原体,提高了Cantal奶酪的质量. 虽然OLE对有益细菌有轻微影响,但对质地或成分没有负面影响.

科学领域:

食品科学食品科学食品科学
乳制品技术乳制品技术
自然产品化学化学

背景情况:

消费者越来越多地寻求具有健康益处的功能性食品.
研究天然添加剂,以提高奶酪的性能和保质期.
橄叶提取物 (OLE) 以其抗氧化和抗菌特性而闻名.

研究的目的:

研究将不同度的橄叶提取物 (OLE) 纳入Cantal奶酪的效果.
评估OLE在存储期间对奶酪的物理化学,组成,纹理,质和微生物特性的影响.
为了评估OLE强化奶酪的抗氧化活性和分子结构变化.

主要方法:

坎特尔奶酪样品用0%,1%,2%和3%的OLE进行了准备.
分析包括物理化学,组成,纹理,风湿学,色度和微生物学评估.
福里埃变换红外 (FTIR) 和光光谱仪被用来研究分子结构.

主要成果:

OLE显著增加了Cantal奶酪的抗氧化能力.
观察到对有益细菌 (乳球菌,乳酸菌) 的轻微抑制作用,以及对病原体的强烈抑制.
没有观察到对纹理或化学成分的不良影响;然而,颜色和分子结构发生了显著的变化.

结论:

橄叶提取物 (OLE) 显示出作为改善Cantal奶酪质量的生物活性成分的潜力.
OLE可以增强抗氧化特性,并提供对病原体的抗微生物益处.
需要进一步的研究来优化OLE度,并了解其对奶酪微生物群的长期影响.

关键词:

抗氧化剂活性抗氧化剂活性坎塔尔奶酪是坎塔尔奶酪的一种类型.颜色的颜色颜色的颜色组成构成构成微生物学质量微生物学质量橄叶提取物橄叶提取物结构结构是一个结构.

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