Effect of alcoholic extract of Sheng and Ziziphora medicinal plants on physico-chemical properties and microbial quality of set yogurt

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 8، دوره 8، شماره 3، آذر 2017، صفحه 197-202   

نوع مقاله: Original article

شناسه دیجیتال (DOI): 10.14196/JHD.2018.197

نویسندگان

Elaheh Nosouhiyan¹؛ Javad Keramat^{* 2}؛ Mohammad Goli¹

¹Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran

²Department of Food Science and Technology, Isfahan University of Technology, Isfahan. Iran

چکیده

Background & Aim: Natural compounds can prolong the shelf life of food by inhibiting the growth of pathogenic and spoilage microorganisms. The purpose of this study was to investigate the effect of Sheng and Ziziphora alcoholic extracts (at concentrations of 500, 1000 and 1500 ppm) on physico chemical properties and microbial quality of yogurt.
Experimental: The sterilized extracts of the above plants were added to the yoghurt formulations in concentrations of 500, 1000 and 1500 ppm under sterile conditions. After inoculation, the inoculated milk was incubated at 45 ° C to reach 4 pH for approximately 3 hours. After reaching the desired pH, the yoghurts are cooled to a temperature of 6 ° C and then, at the same temperature were stored in order to undergo a secondary course of acidifying and producing aromatic compounds. After that, the physicochemical and microbial properties of yogurt were evaluated for 20 days on days 0, 5, 10, 15 and 20.
Results & Discussion: Results showed thataddition of Sheng extract can control the acidity in yogurt and prevent yogurt from getting sour over time. It was found that the best concentration of Sheng extract for controlling acidity in yogurt and preventing it from being sourded over time was 1500 ppm. Adding both extracts did not have a negative effect on the viscosity of yogurt. In the case of sheng concentration of 1500 and Ziziphora with a concentration of 500 ppm, were more effective on viscosity over storage time. Also, adding both Shang and Ziziphora extracts at a concentration of 1500 ppm increased the shelf life of yogurt by reducing the growth of molds and yeasts.
Industrial/ Practical recommendation: With the addition of alcoholic extract of Sheng and Ziziphora herbs to set yogurt, a product with a longer shelf life and expire time of more than 20 days can be produced.

کلیدواژه‌ها

Sheng extract؛ Ziziphora extract؛ yoghurt؛ physicochemical properties

مراجع

Augustin, M. A., Cheng, L. J. and Clarke, P. T. 1999. Effects preheat treatment of milk powder on the properties of reconstituted set milk yoghurts. International Dairy Journal, 9: 415- 416.

El-Nemr, T. M. and Awad, S. A. 2004. Medicinal Plants. Introducing of some herb oils in the manufacture of Probiotic Labneh. Alexandria Journal of Agricultural Research, 49 (2): 49-58.

Chachoyan, A. A. and Oganesyan, G. B. 1996. Antitumor activity of some spices of the family lamiaceae. Rastitelnye Resursy, 32: 59-64.

Ghasemi Pirbalouti, A. 2010. Medicinal and Aromatic Plants (Identifying and examining their effects). Publisher of I.A.U. Shahrekord Branch. Pp. 571.

Milani, E., Golimovahhed, Q. A. and Hosseini, F. 2011. Application of response surface methodology for optimization of inulin extraction from salsify plant. Food Technology Research Journal, 21 (1): 35-43.

Moreira, N. 2005. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. International Journal of Food Microbiology, 103(3): 285-394.

Mozaffarian, V. 2008. A dictionary of Iranian plant names. Farhang Mosavar Press, Tehran, Iran.

Peana, A. T., Moretti, M. D. and Juliano, C. 2004. Chemical composition and antimicrobial action of the essential oils of Salvia desoleana and S. sclerea. Planta Medica, 65(8): 752-754.

Rastall, R. A. and Maitin, V. 2002. Prebiotics and synbiotics: towards the next generation. Current Opinion Biotechnology, 13: 490-496.

Sivropoulou, A., Papanikolaou, E., Nikolaou, C., Kokkini, S., Lanaras, T. and Arsenakis, M. 1996. Antimicrobial and cytotoxic activities of origanum essential oils. Journal of Agricultural and Food Chemistry, 44 (2): 1202–1205.

Trachoo, N. and Mistry, V. V. 1998. Application of ultrafiltered sweet buttermilk and swe  buttermilk powder in the manufacture of non-fat and low-fat yogurts. Journal of Dairy Science, 81: 3163–3171.

Walter, T. 1999. Bread goes probiotic. International Journal of Ingredient, 2: 20–21.

Zaika, L. L. and Kissinger, J. C. 1979. Effects of some spices on acid production by starter cultures. Journal of Food Protection, 42: 572-576.

Zargari, A. 1992. Medicinal plants. Tehran University Press, Tehran, Iran.