酸奶的抗氧化性质和微生物稳定性 酸奶富含杉提取物
Oana-Elena Pascariu1, Letícia M Estevinho2, Natália L Seixas2
1Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăști Blvd, District 1, 011464 Bucharest, Romania.
Foods (Basel, Switzerland)
|April 16, 2025
概括
老树 (EDB) 提取物显著增强酸奶.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 化学防腐剂如酸盐在乳制品中很常见.
- 对具有抗氧化特性的天然添加剂的需求越来越大.
- 酸奶是一种受欢迎的乳制品,容易腐烂和氧化.
研究的目的:
- 为了评估 (EDB) 提取物对酸奶的物理化学,微生物和感官特征的影响.
- 评估EDB提取物作为化学防腐剂的天然替代品.
- 为了确定EDB提取物和Agave糖对生物活性化合物和感官接受度的影响.
主要方法:
- 进行了两项实验,使用不同度的EDB提取物 (0.05%-0.5%) 和Agave糖.
- 物理化学分析包括总含量和抗氧化活性 (IC50).
- 微生物学评估监测了21天的细菌数量,酵母,菌和大肠杆菌.
- 使用消费者小组进行感官评估.
主要成果:
- EDB 提取物显著增加了酸奶中的总含量和抗氧化剂活性 (p < 0.01).
- 使用EDB提取物和Agave糖,抗氧化活性增加了6倍.
- 微生物学分析显示稳定的细菌数量,并抑制了EDB丰富酸奶中腐烂微生物的生长.
- 感官评估显示,消费者对含EDB提取物酸奶的接受度和偏好有所改善.
结论:
- 老树提取物是一种有希望的天然成分,可以增强酸奶的抗氧化特性和生物活性化合物含量.
- EDB 提取物可以作为天然防腐剂,改善微生物稳定性和保质期.
- 添加EDB提取物,特别是在阿加韦糖中,可以增强酸奶的感官属性和消费者接受度.
- 需要进一步研究EDB丰富酸奶的健康益处和长期影响.
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