Effect of lipophilic sea buckthorn extract on cream cheese properties

被引：0
作者：
Aliona Ghendov-Moşanu
Rodica Sturza
Ocsana Opriş
Ildiko Lung
Liliana Popescu
Violina Popovici
Maria-Loredana Soran
Antoanela Patraş
机构：
[1] Technical University of Moldova,Faculty of Food Technology
[2] National Institute for Research and Development of Isotopic and Molecular Technologies,undefined
[3] “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iaşi,undefined
来源：
Journal of Food Science and Technology | 2020年 / 57卷
关键词：
Sea buckthorn; Lipophilic extract; Oxidative stability; Cream cheese;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L−1 and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese’s sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs.
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页码：628 / 637
页数：9
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