Plant extracts and essential oils in the dairy industry: A review

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-04-04 DOI:10.21603/2308-4057-2023-2-579

Mahmoud Abd El-Aziz, H. Salama, Rehab S. Sayed

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引用次数: 3

Abstract

Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.

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乳制品工业中的植物提取物和精油：综述

在世界范围内，植物已被用作食品添加剂，通过减少或消除食源性病原体来提高食品的感官品质并延长其保质期。由于其抗癌、抗炎、抗氧化和免疫调节特性对人体健康有益，它们也被用作治疗剂。植物可以作为干粉、磨碎的材料、糊状物、果汁或通过各种方法生产的提取物添加到食品中。植物提取物和精油是生物活性植物化学物质的浓缩来源，可以以各种形式少量添加到食物中。这些形式包括液体、半固体或干粉，便于均匀扩散。包封可以保护生物活性化合物不受温度、水分、氧化和光照的影响，也可以控制包封成分的释放。纳米乳可以提高活性成分的生物活性。本文介绍了植物提取物和精油作为抗菌材料在乳制品工业中的应用，分析了它们对发酵菌的影响;作为天然抗氧化剂，防止变质，延长保质期;作为技术助剂，比如凝乳酶、稳定剂和调味剂。因此，与植物或植物的部分相比，植物提取物和精油的应用范围广，分散均匀，能够控制生物活性成分的浓度并提高其效率，是乳制品行业更好的选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.