Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink

Vol 72, No 2 (2019) Pub Date : 2019-04-17 DOI:10.33785/IJDS.2019.V72I02.004

P. Sawale, G. R. Patil, S. A. Hussain, A. Singh, R. Singh

{"title":"Effect of sterilization treatment on polyphenol content, antioxidant activity and stability of free and encapsulated herb (Terminalia arjuna) added milk drink","authors":"P. Sawale, G. R. Patil, S. A. Hussain, A. Singh, R. Singh","doi":"10.33785/IJDS.2019.V72I02.004","DOIUrl":null,"url":null,"abstract":"© Abstract: In the current investigation, effect of heat treatment (121ºC/15 min) on stability, polyphenols content and antioxidant activity of milk drinks added with alcoholic extract Terminalia arjuna were determined. Four different vanilla chocolate flavoured milk drink samples viz. supplemented with free (Drink 1) and encapsulated (Drink 2) form of T. arjuna and their respective controls (Control 1 & Control 2) devoid of herbal extract were prepared. The sterilization treatment reduced the antioxidant activity and phenolic content of drink 1, while reverse trend was noticed for drink 2. Heat coagulation time, measure of stability of milk drinks, revealed that addition of T. arjuna extract led to a decrease in pH (Drink 1 – pH 6.67 to 6.65 and Drink 2 –pH 6.67 to 6.66) of milk drinks thus led to destabilization of casein micelles as evidenced from the appearance of flakes in heat stability tubes. Control samples showed type A kind of HCT-pH profile, while Drink 1 and Drink 2 showed type B kind of HCT-pH profile. The study indicated that encapsulation is effective in preserving the bioactivity of T. arjuna extract during heat","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Vol 72, No 2 (2019)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33785/IJDS.2019.V72I02.004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

© Abstract: In the current investigation, effect of heat treatment (121ºC/15 min) on stability, polyphenols content and antioxidant activity of milk drinks added with alcoholic extract Terminalia arjuna were determined. Four different vanilla chocolate flavoured milk drink samples viz. supplemented with free (Drink 1) and encapsulated (Drink 2) form of T. arjuna and their respective controls (Control 1 & Control 2) devoid of herbal extract were prepared. The sterilization treatment reduced the antioxidant activity and phenolic content of drink 1, while reverse trend was noticed for drink 2. Heat coagulation time, measure of stability of milk drinks, revealed that addition of T. arjuna extract led to a decrease in pH (Drink 1 – pH 6.67 to 6.65 and Drink 2 –pH 6.67 to 6.66) of milk drinks thus led to destabilization of casein micelles as evidenced from the appearance of flakes in heat stability tubes. Control samples showed type A kind of HCT-pH profile, while Drink 1 and Drink 2 showed type B kind of HCT-pH profile. The study indicated that encapsulation is effective in preserving the bioactivity of T. arjuna extract during heat

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

灭菌处理对牛乳饮料中游离和包封草本植物阿尔朱那多酚含量、抗氧化活性及稳定性的影响

©摘要:本研究测定了热处理(121℃/15 min)对添加苦麻醇提物的乳饮料的稳定性、多酚含量和抗氧化活性的影响。制备了四种不同的香草巧克力味牛奶饮料样品，即添加了游离(饮料1)和封装(饮料2)形式的阿朱那，以及它们各自的对照组(控制1和控制2)，不含草药提取物。灭菌处理降低了饮料1的抗氧化活性和酚类含量，而饮料2的抗氧化活性和酚类含量呈相反趋势。热凝时间是衡量乳饮料稳定性的指标，结果表明，添加阿朱那树提取物会降低乳饮料的pH值(饮料1 - pH值为6.67至6.65，饮料2 - pH值为6.67至6.66)，从而导致酪蛋白胶束的不稳定，这一点从热稳定管中出现的片状物可以看出。对照样品为A型HCT-pH型，饮1和饮2为B型HCT-pH型。研究表明，包封法能有效地保存苦麻提取物在高温下的生物活性

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Vol 72, No 2 (2019)

自引率

0.00%

发文量