Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt
El-Sayed, M., Awad, S., Ibrahim, A. (2019). Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt. EKB Journal Management System, 47(1), 51-64. doi: 10.21608/ejfs.2019.12089.1005
Mahmoud El-Sayed; Sameh Awad; Amel Ibrahim. "Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt". EKB Journal Management System, 47, 1, 2019, 51-64. doi: 10.21608/ejfs.2019.12089.1005
El-Sayed, M., Awad, S., Ibrahim, A. (2019). 'Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt', EKB Journal Management System, 47(1), pp. 51-64. doi: 10.21608/ejfs.2019.12089.1005
El-Sayed, M., Awad, S., Ibrahim, A. Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt. EKB Journal Management System, 2019; 47(1): 51-64. doi: 10.21608/ejfs.2019.12089.1005

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, Page 51-64  XML PDF (2.09 MB)
Document Type: Original Article
DOI: 10.21608/ejfs.2019.12089.1005
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Authors
Mahmoud El-Sayed email orcid 1; Sameh Awadorcid 2; 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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