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Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations
This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8717152/ https://www.ncbi.nlm.nih.gov/pubmed/35002428 http://dx.doi.org/10.1016/j.sjbs.2021.08.092 |
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author | El-Saadony, Mohamed T. Saad, Ahmed M. Elakkad, Hend A. El-Tahan, Amira M. Alshahrani, Omniah A. Alshilawi, Mashaeal S. El-Sayed, Hanan Amin, Shimaa A. Ahmed, Alshaymaa I. |
author_facet | El-Saadony, Mohamed T. Saad, Ahmed M. Elakkad, Hend A. El-Tahan, Amira M. Alshahrani, Omniah A. Alshilawi, Mashaeal S. El-Sayed, Hanan Amin, Shimaa A. Ahmed, Alshaymaa I. |
author_sort | El-Saadony, Mohamed T. |
collection | PubMed |
description | This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME, J-BE, J-LE, and J-LEE supplemented with peppermint, basil, lavender, and lemongrass ethanolic extracts, respectively. Peppermint extract was significantly scavenged 88% of DPPH radicals and inhibited the growth of tested gram-positive, gram-negative bacteria and fungi followed by the lemongrass extract. The antioxidant activity of cucumber juices increased due to polyphenols and aroma compounds in the added extracts. However, the antioxidant content was decreased after two months of storage at 4 °C, due to the decrease in polyphenols. The flavor compounds were determined using GC mass, wherein hydrocarbons, acids, alcohols, and carbonyl compounds were the main aroma contents in cucumber juices, and their contents decreased with storage time. Peppermint and lemongrass extracts were significantly (p ≤ 0.05) increased the whiteness of J-PME, and J-LEE, respectively. The highest score of flavor and taste was observed in J-PME that scored 8.3 based on panelists' reports followed by J-LEE. The PME was significantly maintained 91% of the odor and color of J-PME as compared to other juices. |
format | Online Article Text |
id | pubmed-8717152 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-87171522022-01-06 Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations El-Saadony, Mohamed T. Saad, Ahmed M. Elakkad, Hend A. El-Tahan, Amira M. Alshahrani, Omniah A. Alshilawi, Mashaeal S. El-Sayed, Hanan Amin, Shimaa A. Ahmed, Alshaymaa I. Saudi J Biol Sci Original Article This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME, J-BE, J-LE, and J-LEE supplemented with peppermint, basil, lavender, and lemongrass ethanolic extracts, respectively. Peppermint extract was significantly scavenged 88% of DPPH radicals and inhibited the growth of tested gram-positive, gram-negative bacteria and fungi followed by the lemongrass extract. The antioxidant activity of cucumber juices increased due to polyphenols and aroma compounds in the added extracts. However, the antioxidant content was decreased after two months of storage at 4 °C, due to the decrease in polyphenols. The flavor compounds were determined using GC mass, wherein hydrocarbons, acids, alcohols, and carbonyl compounds were the main aroma contents in cucumber juices, and their contents decreased with storage time. Peppermint and lemongrass extracts were significantly (p ≤ 0.05) increased the whiteness of J-PME, and J-LEE, respectively. The highest score of flavor and taste was observed in J-PME that scored 8.3 based on panelists' reports followed by J-LEE. The PME was significantly maintained 91% of the odor and color of J-PME as compared to other juices. Elsevier 2022-01 2021-09-04 /pmc/articles/PMC8717152/ /pubmed/35002428 http://dx.doi.org/10.1016/j.sjbs.2021.08.092 Text en © 2021 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Original Article El-Saadony, Mohamed T. Saad, Ahmed M. Elakkad, Hend A. El-Tahan, Amira M. Alshahrani, Omniah A. Alshilawi, Mashaeal S. El-Sayed, Hanan Amin, Shimaa A. Ahmed, Alshaymaa I. Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations |
title | Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations |
title_full | Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations |
title_fullStr | Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations |
title_full_unstemmed | Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations |
title_short | Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations |
title_sort | flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °c through controlling chemical and microbial fluctuations |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8717152/ https://www.ncbi.nlm.nih.gov/pubmed/35002428 http://dx.doi.org/10.1016/j.sjbs.2021.08.092 |
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