Organic Propolis Extract as a Natural Fortifier and Preservative for Milk

Shaban, Moshera; Abdel-Aleem, W.; Galal, Salma M .

doi:10.21608/jfds.2021.222019

Cited by 5 publications

(5 citation statements)

References 14 publications

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“…These results are in agreement with [41], and this is due to that milk is free of all microbes from its creation until its exit from the udder of disease-free cows, but its unique composition, rich in all nutrients, makes it an ideal growth environment for microbes [42]. Despite that, the same time the data indicated that (RM), (EM) and (CM) were completely free of coliform bacteria (-), and these results are consistent with [43,44], said that milk is free of coliform bacteria except when contaminated with human feces or sewage. In addition, pH of raw milk and concentrated milk (evaporated or concentrated milk) ranges between 6.5-6.7 and 5.8-6.6 respectively, which is suitable for the growth of molds and yeasts and spore-forming bacteria because it bears a wide range of pH 4-7,while coliform bacteria need pH up to 4.4 at most [45].…”

Section: Microbiological Quality Of Raw Evaporated and Concentrated Milksupporting

confidence: 58%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.

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Section: Microbiological Quality Of Raw Evaporated and Concentrated Milksupporting

confidence: 58%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Shaban and Galal [100] investigated the fortification and preservative ability of PE in raw and pasteurized milk. Milk's organoleptic properties were not affected.…”

Section: Dairymentioning

confidence: 99%

Review on Propolis Applications in Food Preservation and Active Packaging

Segueni

Boutaghane

Asma

et al. 2023

Plants

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Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.

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“…Parmar et al (2018) demonstrated that the concentrated milk had a chroma value of 9. A previous work reported chroma values of 9.39 and 9.06 for FM and pasteurized milk (Shaban et al, 2021).…”

Section: Resultsmentioning

confidence: 92%

“…The current results were close to those reported by Parmar et al (2018), who disclosed that concentrated milk had a C value of 9. Another study (Shaban et al, 2021) declared that the C * value of pasteurized milk ranged between 8.71 and 9.06. The reduced cubic model can be used to predict the C value at different values of EFI and MFR (Table S1).…”

Section: Resultsmentioning

confidence: 99%

Artificial intelligence‐based modeling of novel non‐thermal milk pasteurization to achieve desirable color and predict quality parameters during storage

Alsaedi,

Al‐Hilphy,

Al‐Mousawi

et al. 2024

J Food Process Engineering

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This study proposed using color components as artificial intelligence (AI) input to predict milk moisture and fat contents. In this sense, an adaptive neuro‐fuzzy inference system (ANFIS) was applied to milk processed by moderate electrical field‐based non‐thermal (NP) and conventional pasteurization (CP). The differences between predicted and experimental data were not significant (p > 0.05) for lightness (L*), redness‐greenness (a*), yellowness‐blueness (b*), total color differences (∆E), hue angle (h), chroma (C), whiteness (WI), yellowness (YI), and browning index (BI). ANFIS well‐predicted milk fat and moisture content using quadratic and two‐factor interaction models with mean errors of .00858–.01260 and correlation coefficient of .8051–.8205. Stability tests showed L* and WI reduced while a*, b*, ΔE, h, C, YI, and BI increased during the storage. NP milk had 77.21% higher half‐life than CP, as predicted by ANFIS modeling. Findings indicated milk quality characteristics could be estimated based on physical parameters (e.g., color components), contributing to sustainable food production.Practical applicationsThe findings offer practical applications of artificial intelligence (AI) as an innovative monitoring and prediction technique to enhance food quality and sustainability. The proposed methodology makes the real‐time prediction of milk quality feasible by leveraging AI and physical parameters. An adaptive neuro‐fuzzy inference system (ANFIS) accurately predicts moisture and fat contents according to color values, facilitating quality assessment. Stability tests during cold storage provide insights into milk quality changes over time, aiding in determining key parameters in predictive modeling. The proposed approach was found to be applicable to both conventional and non‐thermal pasteurized milk. This study also provides a step‐by‐step protocol, facilitating the implementation of emerging technologies in the food industry.

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Organic Propolis Extract as a Natural Fortifier and Preservative for Milk

Cited by 5 publications

References 14 publications

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Review on Propolis Applications in Food Preservation and Active Packaging

Artificial intelligence‐based modeling of novel non‐thermal milk pasteurization to achieve desirable color and predict quality parameters during storage

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