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Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officina...

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Autores principales: Ziarno, Małgorzata, Kozłowska, Mariola, Ratusz, Katarzyna, Hasalliu, Rozeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914067/
https://www.ncbi.nlm.nih.gov/pubmed/36765999
http://dx.doi.org/10.3390/foods12030471
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author Ziarno, Małgorzata
Kozłowska, Mariola
Ratusz, Katarzyna
Hasalliu, Rozeta
author_facet Ziarno, Małgorzata
Kozłowska, Mariola
Ratusz, Katarzyna
Hasalliu, Rozeta
author_sort Ziarno, Małgorzata
collection PubMed
description Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on selected parameters of fermented flavored cream (counts of starter culture bacteria and pH value) and the resulting flavored butter (water content, water distribution, butter plasma pH, butter fat acidity, and oxidative stability), preceded by a study of the activity of the herbal extracts against starter lactic acid bacteria determined using the well diffusion method. The extracts did not inhibit the starter lactic acid bacteria at a fixed level. The presence of the herbal extracts contributed to a shorter fermentation course and influenced the counts of starter culture bacteria during fermentation and refrigerated storage (at 5 °C) for 21 days. The extract additives did not affect the water content or the degree of its dispersion, the butter plasma pH, or the butter fat acidity. The positive effect of the rosemary and thyme extract addition was only noted when analyzing the oxidative stability of the milk fat of the butter.
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spelling pubmed-99140672023-02-11 Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter Ziarno, Małgorzata Kozłowska, Mariola Ratusz, Katarzyna Hasalliu, Rozeta Foods Article Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on selected parameters of fermented flavored cream (counts of starter culture bacteria and pH value) and the resulting flavored butter (water content, water distribution, butter plasma pH, butter fat acidity, and oxidative stability), preceded by a study of the activity of the herbal extracts against starter lactic acid bacteria determined using the well diffusion method. The extracts did not inhibit the starter lactic acid bacteria at a fixed level. The presence of the herbal extracts contributed to a shorter fermentation course and influenced the counts of starter culture bacteria during fermentation and refrigerated storage (at 5 °C) for 21 days. The extract additives did not affect the water content or the degree of its dispersion, the butter plasma pH, or the butter fat acidity. The positive effect of the rosemary and thyme extract addition was only noted when analyzing the oxidative stability of the milk fat of the butter. MDPI 2023-01-19 /pmc/articles/PMC9914067/ /pubmed/36765999 http://dx.doi.org/10.3390/foods12030471 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ziarno, Małgorzata
Kozłowska, Mariola
Ratusz, Katarzyna
Hasalliu, Rozeta
Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
title Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
title_full Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
title_fullStr Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
title_full_unstemmed Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
title_short Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter
title_sort effect of the addition of selected herbal extracts on the quality characteristics of flavored cream and butter
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914067/
https://www.ncbi.nlm.nih.gov/pubmed/36765999
http://dx.doi.org/10.3390/foods12030471
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