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Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects.
Soliman, Neveen S M; Abdel-Salam, Ayah B; Emam, Shimaa R; Orabi, Ahmed; Nader, Sara M; Saad, Mena.
Afiliación
  • Soliman NSM; Food Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
  • Abdel-Salam AB; Food Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
  • Emam SR; Pharmacology Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
  • Orabi A; Microbiology Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
  • Nader SM; Zoonoses Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
  • Saad M; Food Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
J Adv Vet Anim Res ; 11(1): 55-64, 2024 Mar.
Article en En | MEDLINE | ID: mdl-38680816
ABSTRACT

Objective:

The study was designed to show the effect of adding different levels of dried fruit extracts for 14 days on sensory and chemical parameters in dairy drinks. The survival of Pseudomonas aeruginosa and Bacillus cereus in artificially contaminated dairy drinks fortified with these extracts was also studied. Materials and

Methods:

The freshly watery extracts and nonaqueous extracts of dried fruits were prepared by rotary evaporators and solvents, respectively. The determination of the minimum inhibitory concentration of dried fruit extracts was achieved using the disc diffusion test. The sensory evaluation of samples was done, while the chemical parameters of the examined samples were determined by the calibrated analyzer. In addition, the degree of survival of P. aeruginosa and B. cereus in inoculated milk samples was also estimated.

Results:

In pasteurized and Rayeb milk samples, the water extract of carob and all alcoholic dried fruit extracts had a significant effect on compositional parameters in comparison to control samples. At day 14 of pasteurized milk storage, the watery (20.0%) and alcoholic (10.0%) extracts of carob significantly improved its sensory parameters.

Conclusion:

Based on the survival results, all utilized dried fruit extracts had a significant inhibitory effect on P. aeruginosa and B. cereus growth in the fortified milk samples at the end of storage. This trial of the survival of these new dairy drinks is the first investigation, particularly in the Middle East. Extracts of utilized dried fruits have prospective functions that enhance dairy drink characteristics.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Adv Vet Anim Res Año: 2024 Tipo del documento: Article País de afiliación: Egipto Pais de publicación: Bangladesh
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Adv Vet Anim Res Año: 2024 Tipo del documento: Article País de afiliación: Egipto Pais de publicación: Bangladesh