Asian Journal of Dairy and Food Research

SCOPUS
  • Year: 2019
  • Volume: 38
  • Issue: 4

Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, AntibacterialActivities and Shelf Life of Traditional Labneh

  • Author:
  • E.M. El-Sayed1, A.M. Ali2, F.M.F. Elshaghabee1,
  • Total Page Count: 6
  • Page Number: 295 to 300

1Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt

2Food Technology Research Institute, Agriculture Research Center, 12619, Giza, Egypt

*Corresponding Author: F.M.F. Elshaghabee, Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt. Email: elshaghabee@daad-alumni.de

Online published on 22 January, 2020.

Abstract

This study aimed to evaluate the impact of adding Egyptian grape seed (Red Romi) extract (GSE) to traditional Labneh in order to enhance its shelf life and functionality availability. Labneh was divided into four treatments; the first one served as control (with no GSE), the second, third and fourth treatments contained 0.05, 0.1 and 0.2% of GSE, respectively. During cold storage period, levels of titratable acidity increased, while levels of moisture decreased in all treatments. Addition of GSE resulted in an increase of the antimicrobial and antioxidant activities of crude extract of Labneh. Also, Labneh samples fortified with GSE had more shelf life than control. GSE did not negatively effect on the viability of starter culture. Labneh fortified with 0.2% GSE showed the lowest score for its appearance.

Keywords

Antimicrobial, Antioxidant, Grape seed extract, Labneh, Shelf life, Sensory properties