The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity

被引:17
作者
Ziarno, Malgorzata [1 ]
Kozlowska, Mariola [2 ]
Scibisz, Iwona [3 ]
Kowalczyk, Mariusz [4 ]
Pawelec, Sylwia [4 ]
Stochmal, Anna [4 ]
Szleszynski, Bartlomiej [5 ]
机构
[1] Warsaw Univ Life Sci SGGW WULS SGGW, Inst Food Sci, Dept Food Technol & Assessment, Div Milk Technol, PL-02787 Warsaw, Poland
[2] Warsaw Univ Life Sci SGGW WULS SGGW, Inst Food Sci, Dept Chem, PL-02787 Warsaw, Poland
[3] Warsaw Univ Life Sci SGGW WULS SGGW, Inst Food Sci, Dept Food Technol & Assessment, Div Fruit Vegetable & Cereal Technol, PL-02787 Warsaw, Poland
[4] State Res Inst, Inst Soil Sci & Plant Cultivat, Dept Biochem & Crop Qual, PL-24100 Pulawy, Poland
[5] Warsaw Univ Life Sci SGGW WULS SGGW, Inst Hort Sci, PL-02787 Warsaw, Poland
来源
APPLIED SCIENCES-BASEL | 2021年 / 11卷 / 09期
关键词
lactic acid bacteria; plant extracts; milk fermentation; total phenolic content; antioxidant capacities; ANTIOXIDANT ACTIVITY; ANTIMICROBIAL ACTIVITY; ALTHAEA-OFFICINALIS; LACTOBACILLUS-PLANTARUM; VALERIANA-OFFICINALIS; CHEMICAL-COMPOSITION; MASS-SPECTROMETRY; TILIA-AMERICANA; QUALITY-CONTROL; ESSENTIAL OIL;
D O I
10.3390/app11093898
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
This study aimed to investigate the effect of plant extracts (valerian Valeriana officinalis L., sage Salvia officinalis L., chamomile Matricaria chamomilla L., cistus Cistus L., linden blossom Tilia L., ribwort plantain Plantago lanceolata L., marshmallow Althaea L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. The tested extracts were also characterized in terms of their content of polyphenolic compounds and antioxidant activity. It was observed that the addition of the tested herbal extracts did not inhibit the growth of LAB in fermented milk drinks, such as yogurts. However, they can gradually inhibit fermentation when added at concentrations above 2% by weight, and hence should be used in limited amounts. The microflora of yogurts containing the tested herbal extracts did not die during digestion in model digestive juices, and no stimulating effect of the added plant extracts was noted either. Nevertheless, due to the antioxidant properties, a slight addition of the herbal extracts containing polyphenols to different kinds of food products can increase the nutritional quality, thus making them functional foods.
引用
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页数:25
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