الانشطة المضادة للميكروبات وللأكسدة لمستخلص جفت الزيتون في الجبنة البيضاء المبسترة
DOI:
https://doi.org/10.35516/jjas.v19i4.432الكلمات المفتاحية:
ثفل الزيتون، الجبن الأبيض المبستر، إجمالي البوليفينول، مضادات الأكسدة، مضادات الميكروباتالملخص
تم جمع ثفل الزيتون من معاصر الزيتون في ديسمبر 2021. أظهر التحليل التقريبي أن المكونات الرئيسية للثفل هي الألياف (60.85٪) والدهن (11.91٪). أعطى مستخلص ثفل الزيتون بواسطة الميثانول إنتاجية أعلى من محتوى الفينول وقدرة أعلى على ازالة الجذور الحرة من مستخلص الإيثانول، ولكن تم استخدام الأخير نظرًا لانخفاض سمنته عند استخدامه في الاغذية. يحتوي المُستخلص على تركيزات عالية من المركبات الفينولية وخاصة caffeic acid، vanillin، p-coumaric، syringic acid والتي تمثل حوالي 80٪ من إجمالي محتوى الفينول. ان استخدام (0.08٪) من مستخلص ثفل الزيتون (OPE) في الجبن الأبيض المبستر، قد حد من نمو الكائنات الحية المجهرية الهوائية والمحبة للحرارة المتوسطة إلى 3.62 لوغ وحدة مكونة للمستعمرة/ غم بعد 30 يومًا من التخزين عند °C5 بالمقارنة مع الشاهد ( 4.04 لوغ وحدة مكونة للمستعمرة/ غم) بعد نفس فترة التخزين. كانت القيم المقابلة لبكتيريا حمض اللاكتيك 3.38 لوغ وحدة مكونة للمستعمرة/ غم و 3.79 لوغ وحدة مكونة للمستعمرة/ غم على التوالي. تم القضاء على الخمائر والعفن من الجبن لمدة 14 يومًا في جميع تراكيز OPE المفحوصة (0.01٪ إلى 0.08٪). ان تحصين الجبن بال OPE قد خفف من زيادة الحموضة المعايرة في الجبن أثناء التخزين، ولكن للجبن المحصن سمات حسية مماثلة لجبن التحكم. يمكن الاستنتاج أن تحصين الجبن الأبيض المبستر ب OPE يحسن الصفات الكيميائية والميكروبية للجبن.
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