Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life
Abstract
:1. Introduction
2. Materials and Methods
2.1. Olive Leaf Extract Preparation
2.2. Chemicals and Reagents
2.3. Qualitative and Quantitative Determination of OLE Polyphenols by HPLC/DAD and HPLC/ESI-MS
2.4. Antioxidant Capacity of OLE
2.5. In Vitro Inhibition of α-Glucosidase Activity and IC50 Determination
2.6. In Vitro Evaluation of OLE Antimicrobial Activity
2.7. Preparation of OLE-Enriched Milk
2.8. Antimicrobial Activity of OLE on Whole Pasteurized Milk
2.9. Compositional and Color Analysis of Milk Samples Enriched with OLE
2.10. Sensory Analysis
2.11. Statistical Analysis
3. Results and Discussion
3.1. Identification of OLE Polyphenols
3.2. Antioxidant Activity of Olive Leaves Extract
3.3. Inhibition of α-Glucosidase
3.4. In Vitro Antibacterial Activity of OLE
3.5. Antimicrobial Effect of OLE on Milk Samples
3.6. Determination of Principal Compositional Parameters of OLE-Enriched Milk
3.7. Color
3.8. Impact of OLE Addition on Liking
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Peak | Compound | Rt | Content mg/mL | Content (mg/g dry veg mat) |
---|---|---|---|---|
1 | Hydroxytirosol glucoside | 6.16 | 0.008 | 0.16 |
2 | Hydroxytirosol | 6.74 | 0.010 | 0.20 |
3 | Dihydroxyphenylacetic acid (DOPAC) | 7.17 | 0.004 | 0.08 |
4 | Chlorogenic acid | 9.87 | 0.002 | 0.04 |
5 | Caffeic acid | 10.21 | 0.002 | 0.04 |
6 | Verbascoside | 12.33 | 0.013 | 0.26 |
7 | p-Coumaric acid | 12.43 | 0 | tr |
8 | Ferulic acid | 13.03 | 0 | tr |
9 | Rutin | 13.39 | 0.016 | 0.31 |
10 | Luteolin 7-O-glucoside | 13.48 | 0.040 | 0.81 |
11 | Oleuropein | 15.5 | 1.44 | 28.86 |
12 | Apigenin 7-O-glucoside | 15.69 | 0.016 | 0.32 |
13 | Ligstroside | 16.99 | 0.056 | 1.12 |
Color Parameters | OLE Content (v/v) | ||||
---|---|---|---|---|---|
0% | 1% | 2% | 5% | ||
Storage Time 0 (d) | L * | 81.08 ± 0.00 a | 80.93 ± 0.01 b | 80.63 ± 0.00 c | 80.18 ± 0.00 d |
a * | −2.54 ± 0.00 d | −2.49 ± 0.01 c | −2.41 ± 0.01 b | −2.24 ± 0.01 a | |
b * | 5.31 ± 0.00 d | 5.40 ± 0.00 c | 5.46 ± 0.01 b | 5.74 ± 0.00 a | |
C | 5.89 ± 0.00 d | 5.95 ± 0.01 c | 5.97 ± 0.01 b | 6.16 ± 0.01 a | |
ΔE 0–1% | ΔE 0–2% | ΔE 0–5% | |||
0.19 ± 0.01 c | 0.37 ± 0.01 b | 1.04 ± 0.00 a | |||
Storage Time 6 (d) | L * | 79.11 ± 1.39 a | 79.13 ± 1.53 a | 78.87 ± 1.55 a | 78.05 ± 1.59 a |
a * | −2.45 ± 0.81 d | −2.32 ± 0.05 c | −2.21 ± 0.03 b | −1.94 ± 0.03 a | |
b * | 5.07 ± 1.10 b | 5.40 ± 0.13 b | 5.34 ± 0.14 ab | 5.71 ± 0.16 a | |
C | 4.36 ± 1.29 a | 5.75 ± 0.14 a | 5.78 ± 0.14 a | 6.03 ± 0.16 a | |
ΔE 0–1% | ΔE 0–2% | ΔE 0–5% | |||
1.69 ± 2.28 a | 1.89 ± 2.11 a | 2.59 ± 1.69 a | |||
Δh 0–6 d | 0.14 ± 0.25 a | 0.02 ± 0.00 a | 0.02 ± 0.00 a | 0.04 ± 0.01 a |
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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. https://doi.org/10.3390/antiox8080255
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(8):255. https://doi.org/10.3390/antiox8080255
Chicago/Turabian StylePalmeri, Rosa, Lucia Parafati, Daniela Trippa, Laura Siracusa, Elena Arena, Cristina Restuccia, and Biagio Fallico. 2019. "Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life" Antioxidants 8, no. 8: 255. https://doi.org/10.3390/antiox8080255