Hide
Show all
Email this article Effect of volatile oils from Petroselinum crispum and Foeniculum vulgare on the quality and shelf-life of steamed yoghurts
Abstract
The main objective of this work was to investigate the effect of the parsley and fennel essential oils addition on the qualities of the steamed yoghurts stored during four weeks. The aerial plants were subjected to the hydrodistillation for 3h using a Clevenger-type apparatus. Three yoghurts were prepared: Control, yoghurt added with 5μL of parsley essential oil, and yoghurt treated with 5 μL of fennel essential oil. The addition of 5 µL of parsley and fennel essential oils causes certain stability after 29 days of storage of the acidity respectively (95, 83 °D), dry matter (9.2, 12%), sugar (94, 118 g/L), protein (4, 4.2 g/L), and ash contents (1.02, 1.14%) compared to the control (118 °D acidity, 4% dry matter, 42 g/L sugar, 1.05 g/L protein and 0.41% for ash content). A sharp decreases after 29 days of storage of the level of fat content from 14.2% for control yoghurt to respectively 5 and 0.1% for yoghurts treated by essential oil of parsley and fennel. Results indicated complete absence of the microorganisms in all treated yoghurts and sensory evaluation indicated that the highest acidity, taste and texture were obtained with yoghurts treated with essential oils. This study found that yoghurts treated with essential oils seem preserve the nutritional, microbiological and sensory parameters during 29 days of storage.
Keywords
Full Text:
PDFReferences
Troszynska, A.; Estrella, I.; Luisa Lopez-Amores, M.; Hernandez, T. Antioxidant activity of pea (Pisum sativum L.) seed coat aceton extract. LWT-Food Sciences and Technology, (2002), 35(2): 158-164. https://doi.org/10.1006/fstl.2001.0831
Charles, D.J. Parsley. In Peter, K.V. Handbook of herbs and spices 2nd Ed, Cambridge, Woodhead Publishing Limited, (2012): 430-451.
Rather, M.A.; Dar, B.A.;, Sofi, S.N.; Bhat, B.A.; Qurishi, M.A. Foeniculum vulgare: a comprehensive review of its traditional use, phytochemistry, pharmacology, and safety. Arabian Journal of Chemistry, (2012). http://dx.doi.org/10.1016/j.arabjc.2012.04.011.
Valsikova, M.; Mezeyova, I.; Rehus, M.; Slosar, M. Changes of vitamin C content in celery and parsley herb after processing. Potravinarstvo, (2016), 10(1): 637-642. https://doi.org/10.5219/687
Rahimic, A.; Komlen, V.; Govedarica-Lucic, A.; Juric, AS. The influence of variety and fertilization on yield and content of vitamin C in the root of parsley (Petroselinum ssp.). Acta Agriculturae Serbica, (2018), XXIII(45): 77-84. https://doi.org/10.5937/AASer1845077R
Fejes, S.; Blázovics, A.; Lemberkovics, E.; Petri, G.; SZ’’oke, E.; Kéry, A. Free radical scavenging and membrane protective effects of methanol extracts from Anthriscus cerefolium L. (hoffm) and Petroselinum crispum (Mill) nym. Ex A. W. Hill. Phytotherapy Research, (2000), 14(5): 362-365.
Soliman, HA.; Eltablawy, NA.; Hamed, MS. The ameliorative effect of Petroselinum crispum (parsley) on some diabetes complications. Journal of Medicinal Plants Studies, (2015), 3(4): 92-100.
Akbar, S. Fennel (Foeniculum vulgare Mill.): A common spice with Unique Medicinal Properties. Annals of Complementary and Alternative Medicine, (2018), 1(1): 1-9.
Beaux, D. ; Fleurentin, J.; Mortier, F. Diuretic action of hydroalcohol extracts of Foeniculum vulgare var dulce (D.C.) roots in rats. Phytotherapy Research, (1997), 11: 320-322.
Delaram, M.; Kheiri, S.; Hodjati, M.R. Comparing the effects of echinop hora-platyloba, fennel and placebo on pre-menstrual syndrome. Journal of Reproduction and Infertility, (2011), 12 (3): 221–226.
Kooti, W.; Ghasemiboroon, M.; Asadi-Samani, M.; Ahangarpoor, A.; Abadi, A.; Noori, M. The effects of hydro-alcoholic extract of celery on lipid profile of rats fed a high fat diet. Advances in Environmental Biology, (2014), 8(9): 325–330.
Ouis, N.; Hariri, A.; El abed, D. Phytochemical analysis and antimicrobial bioactivity of the Algerian parsley essential oil (Petroselinum crispum). African Journal of Microbiolopgy Research, (2014), 8(11): 1157-1169. https://dx.doi.org/10.5897/AJMR12.1021
Ouis, N.; Hariri, A.; El abed, D. Composition chimique de l’huile essentielle du Fenouil (Foeniculum vulgare) de la région de Mascara. PhytoChem & BioSub Journal, (2014), 8(3): 198-203.
Ouis, N.; Hariri, A.; El abed, D. Effect of the essential oils from parsley and fennel seeds on the growth of Lactobacillus casei subsp rhamnosus. Journal of Biotechnology and Biomaterial, (2012), 2(3): 1-5. http://dx.doi.org/10.4172/2155-952X.1000130
Gündoğdu, E.; Çakmakçı, S.; Dağdemir, E. The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences, (2009), 33: 27-35.
Benomari, FZ.; Andreu, V.; Kotarba, J.; Dib, MEA.; Bertrand, C.; Muselli, A.; Costa, J.; Djabou, N. Essential oils from Algerian species of Mentha as new bio-control agents against phytopathogen strains. Environmental Science and Pollution Research, (2018), 25(30): 29889-29900. https://doi.org/10.1007/s11356-017-9991-4
AOAC (2007). Official methods of Analysis of AOAC international. (2007). Gaithersburg. Maryland.
Wehr, H.M.; Frank, J.F. Standard Methods for the examination of dairy products. 17th ed., 327-404, American Public Health Association, Baltimore, U.S.A. (2004): 363-527.
Ceirwyn, S.J. Analytical chemistry of foods. Edition Chapman and Hall, New York, (1999): 90.
Dubois, M.; Gilles, KA.; Hamilton, JK.; Rebers, PA.; Smith, F. Colorimetric method for Determination of sugars and related substances. Analytical Chemistry, (1956), 38(3): 350-356.
Tribst, AA.; Sant’Ana, S.; de Massaguer, PR. Microbiological quality and safety of fruit juices-past, present and future perspectives. Critical Reviews in Microbiology, (2009), 35(4): 310-339. https://doi.org/10.3109/10408410903241428
Anon. Approved Methods of Analysis. 10th Ed. The American Association of Cereal Chemists (AACC). St. Paul, MN. (2000).
Mossel, D.A.A.; Visser, M.; Mengerink, W.H.J. A comparison of media for the enumeration of moulds and yeasts in foods and beverages. Laboratory Practice, (1962), 11: 109-112.
Metin, M. Analysis Methods of Milk and Dairy products (Sensory, Physical and Chemical Analysis). Ege University Publications, Bornova. (2006).
Parmjit, S.P.; Shinde, C. Effect of storage on syneresis, pH, Lactobacillus acidophilus count, Bifidobacterium bifidum count of Aloe vera fortified probiotic yoghurt. Current Research in Dairy Sciences, (2012), 4: 17-23.
Widyastuti, Y.; Febrisiantosa, R.A. The role of lactic acid bacteria in milk fermentation. Food and Nutrition Sciences, (2014), 5: 435-442.
Bachir Raho, G.; Benattouche, Z. Evaluation of the quality of steamed yogurt treated by Lavandula and Chamaemelum species essential oils. Journal of Medicinal Plants Research, (2013), 7(42): 3121-3126.
Kucukoner, E.; Tarakci, Z. Influence of different fruit additives on some properties of stirred yogurt during storage. Tarim Bilimleri Dergisis, (2003), 13(2): 97-101.
Hess, S.J.; Roberts, R.F.; Ziegler, G.R. Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. Journal of Dairy Sciences, (1997), 80: 252–263
Singh, G.; Singh, K.I.P.; Singh, P. Effect of volatile oil and oleoresin of anise on the shelf life of yogurt. Journal of Food Process Preservation, (2011), 35: 778-783.
Abd-El Fattah, S.M.; Yahia Hassan, A.; Bayoum, H.M.; Eissa, H.A. The use of lemongrass extracts as antimicrobial and food additive potential in yoghurt. American Journal of Science, (2010), 6: 582-594.
Al-Quatibi, M. ; El-Demerdash, H. Improvement of the quality and shelf life of concentrated yoghurt (labnech) by the addition of some essential oils. African Journal of Microbiological Research, (2008), 2: 156-161.
Korhonen, H.; Pihlanto, A. Bioactive peptides: production and functionality. International Dairy Journal, (2006), 16: 945-960.
Tamine, A.Y.; Deeth, H.C. Yoghurt: technology and biochemistry. Journal of Food Protect, (1980), 43: 939-977.
Gentès, M.C.; St-Gelais, D.; Turgeon, S.L. Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions. Dairy Science and Technology, (2013), 93: 255–271.
Buttriss, J.L. Food and nutrition: attitudes, beliefs, and knowledge in the United Kingdom. American Journal of Clinical Nutrition, (1997), 65(Suppl. 6): 1985S–1995S.
Rubico, S.M.; Resurreccion, A.V.A.; Frank, J.F.; Beuchat, L.R. Suspension stability, texture, and color of high temperature treated peanut beverage. Journal of Food Science, (1987), 52(6): 1676–1679.
Isanga, J.; Zhang, G. Production and evaluation of some physicochemical parameters of peanut milk Yoghurt. LWT - Food Science and Technology, (2009), 42: 1132–1138.
Omer, R.H.; Eltinay, A.H. Changes in chemical composition of camel’s raw milk during Storage. Pakistan Journal of Nutrition, (2009), 8, 607-610.
Rahmawatia, I.S.; Suntornsuk, W. Effects of fermentation and storage on bioactive activities. Molecular and cellular life sciences: Infectious Diseases, Biochemistry and Structural Biology, 2015 Conference, MCLS 2015. Procedia Chemistry, (2016), 18: 53 – 62
Sunny-Roberts, E.O.; Otunola, E.T.; Iwakun, B.T. An evaluation of some quality parameters of laboratory-prepared fermented groundnut milk. European Food Research and Technology, (2004), 218: 452–455.
Tamime, A.Y.; Robinson, R.K. Yoghurt science and technology. London: Woodhead Publishing Ltd. (1999).
Olmedo, R.H.; Nepote, V.; Grosso, N.R. Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils. Food Science and Technology, (2013), 53: 409-417.
Bodyfelt, F.W.; Tobias, J.; Trout, G.M. Sensory evaluation of dairy products. New York NY7 Van Rostrand Teinhold, (1988): 22-31.
Hekmat, S.; McMahon, DJ. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Sciences, (1992), 75: 1415-20.
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 HARIRI Ahmed, OUIS Naouel
_________________________________________________________________________________________________________________________
All open access articles published in AJNP are distributed under the terms of the Creative Commons Attribution- 4.0 International License
The research works published in this journal are free to be accessed. They can be shared (copied and redistributed in any medium or format) and\or adapted (remixed, transformed, and built upon the material for any purpose, commercially and\or not commercially) under the following terms: attribution (appropriate credit must be given indicating original authors, research work name and publication name mentioning if changes were made) and without adding additional restrictions (without restricting others from doing anything the actual license permits). Authors retain the full copyright of their published research works and cannot revoke these freedoms as long as the license terms are followed.