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Open AccessArticle

Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life

1
Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
2
CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126 Catania, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to the study.
Antioxidants 2019, 8(8), 255; https://doi.org/10.3390/antiox8080255
Received: 4 July 2019 / Revised: 22 July 2019 / Accepted: 26 July 2019 / Published: 30 July 2019
(This article belongs to the Section Industrial Applications of Antioxidants)
An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In vitro assays demonstrated a strong antibacterial efficacy of OLE mainly against Bacillus cereus and the capacity to inhibit α-glucosidase enzyme (IC50) when used at 0.2 mg oleuropein/mL. The milk fortification with OLE at 3.6 mg of oleuropein/mL of milk reduced total mesophilic bacteria at undetectable level after 6 d (expiration date) and by 1 log CFU/mL after 10 d. Moreover, OLE addition at 1.44 and 3.6 mg of oleuropein/mL of milk significantly reduced fat and lactose losses up to 10 d. The results motivate the use of the OLE to make a new functional milk with an extended shelf life. View Full-Text
Keywords: α-glucosidase inhibition; Bacillus cereus; mesophilic bacteria; nutrient losses α-glucosidase inhibition; Bacillus cereus; mesophilic bacteria; nutrient losses
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Palmeri, R.; Parafati, L.; Trippa, D.; Siracusa, L.; Arena, E.; Restuccia, C.; Fallico, B. Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life. Antioxidants 2019, 8, 255.

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1
Antioxidants, EISSN 2076-3921, Published by MDPI AG
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