Enhancement the Chemical and Microbiological Properties of Milk Cream by Encapsulated Strawberry Leaves Extract

Ibrahim, Rasha Abdelaal; Ahmed, Mohsen Farghaly; El- Sayed, Howida Abdelrazek

doi:10.21608/ejchem.2023.233517.8545

Enhancement the Chemical and Microbiological Properties of Milk Cream by Encapsulated Strawberry Leaves Extract

Document Type : Original Article

Authors

¹ Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt

² Horticultural Crops Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt

10.21608/ejchem.2023.233517.8545

Abstract

The ethanolic extract of strawberry leaves was estimated to total phenolic and flavonoids content as well as the antioxidant properties. The antimicrobial properties of ethanolic leaves extract exhibited higher antimicrobial properties against 8 reference strains of pathogens compared to the aqueous leaves extract . Encapsulated lyophilized strawberry leaves ethanolic (ELSLE) extract was added to milk cream at concentrations of 1, 1.5 and 2 g/100 g in the attempt to extend the shelf life of milk cream. Physicochemical, microbiological , total phenols and flavonoids content analysis were performed during stored at 4±1°C for 28 days. ELSLE extract cream samples were higher in total solids, total phenols and flavonoids content in compare to control. The used of ELSLE extract resulted in decrease in L- value and an increase in b values. All prepared cream samples showed more or less intensive yellow colour shade (positive b-values). Treatments contained ELSLE had the lowest number of total bacterial count, yeast and mold, lipolytic and proteolytic bacteria at the end of the storage period. All cream samples were sensory acceptable, compared to the natural milk cream. Milk cream with ELSLE extract at a concentration of 2g/100g can be used as a natural antioxidant and antimicrobial to improve the oxidative stability and microbiological quality of milk cream.

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