Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO)

Salem, Aida S.; Salama, Wafaa M.; Ragab, Wahed.A.

doi:10.3923/ajft.2015.58.67

Cited by 16 publications

(3 citation statements)

References 7 publications

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“…This indicates that MOLE addition does not alter the physicochemical characteristics of fresh produced margarines. A similar effect was reported on sour cream with addition of MOLE at 600, 800, and 1000 ppm by Salem et al (2015). Water activity ( a w ) was the only parameter affected by inclusion of MOLE.…”

Section: Resultssupporting

confidence: 86%

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Ouahrani

Tzompa‐Sosa

Dewettinck

et al. 2022

J Americ Oil Chem Soc

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Consumer's demand for clean label food ingredients has driven the development of alternative food additives. This study falls within this challenge through valorization of Moringa oleifera leaves grown in Algeria as a natural antioxidant. A methanolic M. oleifera leaves extract (MOLE) was prepared and included in margarine at various levels (400, 600, and 800 ppm) and was compared to vitamin E and a margarine without antioxidants. The effect of addition of MOLE on margarine quality was studied by means of its oxidative stability, structural, textural properties, color, and aroma fingerprint. It was shown that addition of MOLE to margarine increased resistance towards oxidation, showing a higher antioxidant capacity as compared to margarine with vitamin E or without antioxidants. Moreover, addition of MOLE decreased water droplet size, which is desirable from a microbiological viewpoint since it could extend margarine's shelf life. Furthermore, addition of MOLE leads to the formation of smaller fat crystals, resulting in different fat network formation, which could be the cause of the increase in hardness seen in these margarines. Regarding sensorial effects, MOLE addition led to a significant darkening of the margarine and increase yellowness. Moreover, the aroma fingerprint showed that addition of MOLE modified the aroma fingerprint of this product.

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Section: Resultssupporting

confidence: 86%

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Ouahrani

Tzompa‐Sosa

Dewettinck

et al. 2022

J Americ Oil Chem Soc

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“…Other compounds present in moringa leaves include polyunsaturated fatty acids, fibre, minerals, and bioactive compounds (vitamins and phenolics) [ 1 ]. Moringa leaf flour has been used as a food fortificant, for example, in gluten-free bread, cheese, and sour cream [ 2 , 3 ], and as a vegetable snack ingredient [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

Starzyńska-Janiszewska

Stodolak

Fernández-Fernández

et al. 2022

Foods

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Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate the impact of SSF with filamentous fungi (Rhizopus, Aspergillus, and Neurospora) on a moringa leaf phenolic profile, antioxidant activity, and amino acid composition. A total of 43 phenolic compounds were determined in the dried leaves analysed by HPLC-ESI-TOF-MS. The leaves contained 11.79 mg/g of free phenolics: flavonols (80.6%, mainly quercetin and kaempferol glycosides), hydroxycinnamic acid derivatives (12.3%), vitexin and vicenin (6.9%), and a small amount of lignan (isolariciresinol isomers). The result of the 1-day fermentation was a slight enhancement in the concentration of individual free phenolics (flavones) and the antioxidant activity of the leaves. However, extending the incubation period caused a significant decrease in those parameters and cannot be recommended for obtaining a food fortificant from moringa leaves. In contrast, the 3-day fermentation with N. intermedia led to a 26% average accumulation of individual amino acids. Therefore, the SSF with Neurospora can be a promising method for improving the nutritional composition of moringa leaves and needs further investigation.

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“…The introduction of MPP into low-fat sour cream made it possible to increase its water-holding ability and creaminess without increasing the fat content of the product at shear rate gradient values from 3 to 437.4 s -1 (Musiy et al, 2017). There is evidence that the increase in the sour cream's water-holding ability and its viscosity was facilitated by the addition of the ingredients of starch-and oil-containing plant raw materials: not fried buckwheat seeds (Evdokimov et al, 2010), leaf extract of Moringa oleifera or oil made of the said raw material (Salem et al, 2015). Another type of plant raw material used for these purposes are varieties of pectin, which can gel in the presence of ions (Ca 2+ ) or a solute at low pH (Tyagi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The effects of thickeners upon the viscous properties of sour cream with a low fat content

Danylenko

Боднарчук

Ryzhkova

et al. 2020

Acta Sci Pol Technol Aliment

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Background. Fermented cream is a common and widely used dairy product throughout the world. The structure of sour cream with a low (10 to 15%) fat content is determined by the acid gel of milk proteins, while that of sour cream with a high (≥30%) fat content is determined by the gel formed by fat globules coated with protein. Sour cream with a fat content of about 20% has an intermediate gel structure, which is not characterized with high viscosity. To increase the viscosity of the product, as well as to prevent the separation of whey during storage, thickeners and stabilizers (gelatin, various types of starch, etc.) are added. As these decrease the sensorial characteristics of products, new thickeners (elamin, citrus pectin, flax seed flour, banana puree, and fromase milk-clotting enzyme preparation) are used instead. Materials and methods. Sour cream was made by separating whole cow's milk, normalization, homogenization, pasteurization and fermenting by mesophilic lactic acid bacteria. Then thickeners were introduced to the clot: elamin, dry banana, flax seed flour in mass fractions of 0.01%, 0.03% and 0.05%, as well as fromase preparation in the same amount. A control batch of sour cream was made without the use of additives. The ripening process lasted from 8 to 9 hours to obtain a dense consistency. The viscosity of the samples was determined using a rotational viscometer, consisting of two coaxial brass cylinders, between which the test liquid was located. The effective viscosity and its dependence on the shear rate γ in research samples as non-Newtonian fluids were determined. Results. Sour cream is characterized by the presence of a structure quickly destroyed by external forces at shear rates greater than 10 s-1 , so exceeding the given value in the production of sour cream is not rational. The dependences of the rheological parameters of sour cream on the content of the additives elamin, flour from flax seeds and dry banana puree, used as thickeners, showed that the greatest strength of intermolecular Funding: The research, its results being laid down in this article, has been funded by the Ministry of Education of Ukraine within state scientific and research programs

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Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO)

Cited by 16 publications

References 7 publications

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Oxidative stability, structural, and textural properties of margarine enriched with Moringa oleifera leaves extract

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

The effects of thickeners upon the viscous properties of sour cream with a low fat content

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