Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

Boroski, Marcela; Giroux, Hélène J.; Sabik, Hassan; Petit, H.V.; Visentainer, Jesuı́ V.; Matumoto‐Pintro, Paula Toshimi; Britten, Michel

doi:10.1016/j.lwt.2011.12.018

Cited by 73 publications

(40 citation statements)

References 27 publications

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“…This result suggests that the Maillard reaction between milk protein and lactose was partially prevented by the addition of the smallest amount of these propolis extracts. Boroski et al [18] also observed prevention of Maillard browning during heating exposure of dairy beverages enriched with oregano extract. However, with the addition of 40 or 80 ppm, the total color difference increased significantly (P ≤ 0.05) for dairy beverages enriched with E and WE propolis extracts.…”

Section: Colormentioning

confidence: 93%

“…Volatile compounds were desorbed by inserting the fiber into the injection port of the GC/MS using a glass insert (0.8 mm ID; Varian, Mississauga, ON, Canada) suitable for HS-SPME analysis. The column oven was set initially to 35 °C for 3 min, ramped at 6 °C/min to 80 °C and then at 20 °C/ min to 280 °C and finally held at 280 °C for 2 min [18]. The total analysis time was 20 min.…”

Section: Lipid Oxidationmentioning

confidence: 99%

See 1 more Smart Citation

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Cottica

Sabik

Bélanger

et al. 2015

Eur Food Res Technol

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Section: Colormentioning

confidence: 93%

Section: Lipid Oxidationmentioning

confidence: 99%

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Cottica

Sabik

Bélanger

et al. 2015

Eur Food Res Technol

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“…Adding those compounds has been proposed for many products such as dairy beverage (Boroski et al 2012), milk powder (Gad and El-Salam 2010), probiotic petit Suisse cheese (Pereira et al 2016) and cheese (Felix da Silva et al 2015). However, yogurt physical and sensory properties are important aspects for consumer acceptability and can be altered by the addition of some ingredients.…”

Section: Introductionmentioning

confidence: 99%

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

et al. 2017

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In this study, yogurt was supplemented with 1.5 and 3.0 g L -1 of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and stored at 4°C. Acid production, microbial growth, gel strength, syneresis, rheological and sensory properties were studied. An increase in grape extract concentration extended fermentation time. Bacterial strains were found in at least 109 CFU100 g -1 of yogurt showing the possibility of probiotic yogurt production with grape extract. Gel strength decreased with increasing concentration of grape extract while syneresis increased. The addition of grape extract changed the dilatant behavior to a pseudoplastic behavior, decreased yield stress, whereas k values increased. Sensory attributes (color, flavor, taste, texture and appearance) didn't differ significantly.

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“…There is a possibility that the essential oil added was not dispersed completely in the fresh orange juice. In a study conducted by Boroski et al [30], a homogenizer is used to disperse oregano essential oil in dairy beverage and maintain the oil stability in the dairy beverage. Therefore, the usage of homogenizer is more preferable to produce more homogenize dispersion of oil in liquid medium.…”

Section: Shelf Life Analysis Of Fresh Orange Juice With Addition Of Smentioning

confidence: 99%

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Eveline¹,

Puteri²,

Yakhin³

et al. 2017

JAST-B

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Nowadays, consumers are demanding for minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods. However, as food deterioration is the constant threat along the entire food chain, food preservation remains as necessary today as in the past. In this paper, several citrus essential oils, including sweet orange, lemon and lime essential oil applied directly in fresh orange juice as a natural preservative, were analyzed for their antimicrobial activity. The antimicrobial activity of each citrus essential oil was assessed against Saccharomyces cerevisiae, Lactobacillus plantarum and Aspergillus niger using broth macrodilution. Among all citrus essential oils tested, sweet orange essential oil with 0.10% concentration showed significant antimicrobial activity against microorganisms tested. Hence, it was chosen to be applied in the fresh orange juice. Then, shelf life analysis was conducted during 7 d of storage at 5 °C and during 2 d of storage at 25 °C using selected concentration of the selected citrus essential oil in the fresh orange juice. Based on the results obtained, the addition of sweet orange essential oil with 0.10% concentration was not able to prolong the shelf life of the fresh orange juice according to the Indonesian National Standard (SNI). However, the formulation of fresh orange juice itself was able to improve its shelf life when compared to the shelf life of the commercial orange juice.

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Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

Cited by 73 publications

References 27 publications

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

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