Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt | ||
| Egyptian Journal of Food Science | ||
| Article 5, Volume 47, Issue 1, 2019, Pages 51-64 PDF (2.09 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2019.12089.1005 | ||
| Authors | ||
| Mahmoud El-Sayed* 1; Sameh Awad2; Amel Ibrahim2 | ||
| 1Food Technology Research Institute | ||
| 2Faculty of Agriculture, Alexandria University | ||
| Abstract | ||
| This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Geek-style yogurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yogurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract. DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values were decreased in all treatments after 14 days of storage.The treatment of Geek-style yogurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yogurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components. | ||
| Keywords | ||
| Greek Yoghurt; Purslane extract; Antibacterial and Antioxidants activity | ||
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