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Effect of lipophilic sea buckthorn extract on cream cheese properties

  • Aliona Ghendov-Moşanu
  • Rodica Sturza
  • Ocsana OprişEmail author
  • Ildiko Lung
  • Liliana Popescu
  • Violina Popovici
  • Maria-Loredana SoranEmail author
  • Antoanela Patraş
Original Article
  • 12 Downloads

Abstract

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.

Keywords

Sea buckthorn Lipophilic extract Oxidative stability Cream cheese 

Notes

Acknowledgements

This work was supported by the project entitled “The substitution of synthetic additives with bioactive compounds extracted from natural renewable resources” under the Technological and Scientific Cooperation Program Republic of Moldova-Romania [35/BM/19.09.2016] and by the Romanian Ministry of Research and Innovation within the Core Programme, Project PN18-03 02 03.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Aliona Ghendov-Moşanu
    • 1
  • Rodica Sturza
    • 1
  • Ocsana Opriş
    • 2
    Email author
  • Ildiko Lung
    • 2
  • Liliana Popescu
    • 1
  • Violina Popovici
    • 1
  • Maria-Loredana Soran
    • 2
    Email author
  • Antoanela Patraş
    • 3
  1. 1.Faculty of Food TechnologyTechnical University of MoldovaChişinăuRepublic of Moldova
  2. 2.National Institute for Research and Development of Isotopic and Molecular TechnologiesCluj-NapocaRomania
  3. 3.“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of IaşiIaşiRomania

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