柠檬皮精油的抗菌和抗氧化活性及其作为鲜奶油天然防腐剂的应用:对氧化和感官特性的影响

Farida Kehal, Loucif Chemache, Louiza Himed, Malika Barkat
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引用次数: 0

摘要

摘要:本研究的目的是通过利用柠檬皮精油作为天然芳香剂和防腐剂在新鲜奶油中提高柠檬皮的利用率。采用水蒸气蒸馏法提取精油,气相色谱-质谱联用(GC-MS)分析。在将精油掺入鲜奶油之前,对其在不同浓度下的抗氧化和抗菌活性进行了评估。随后,对鲜奶油的抗氧化性和感官稳定性进行了评价。精油以单萜类为主,柠檬烯含量高(61%),氧合单萜类、倍半萜类和氧合倍半萜类含量高。精油有效地降低了DPPH°自由基,通过β-胡萝卜素漂白试验证实了这一点。Debaryomyces sp.和Rhodotorula sp.对精油敏感,mic分别为0.25%和0.5%。而Zygosaccharomyces sp1和Zygosaccharomyces sp2具有抗性。他们的MICs分别为1和>4%,分别。TBARS测试表明,含有柑橘柠檬精油的新鲜面霜具有抗强迫氧化的能力。以0.125和0.25%的比例加入鲜奶油中没有改变产品的风味,与对照组没有差异。从所有的结果;结果表明,柠檬精油可作为鲜奶油的抗氧化剂和芳香剂。
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Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream: Effects on Oxidative and Sensory Properties
Abstract The aim of this study is to enhance the use of Citrus limon peel by utilizing its essential oil as a natural aroma and preservative in fresh cream. The essential oil was extracted through hydrodistillation and analyzed using gas chromatography-mass spectrometry (GC-MS). The antioxidant and antimicrobial activities of the essential oil were assessed at varying concentrations prior to its incorporation into fresh cream. Subsequently, the antioxidant and sensory stabilities of the fresh cream were evaluated. The essential oils were characterized by a dominance of monoterpenes with a high limonene content (61%), oxygenated monoterpenes, sesquiterpenes and oxygenated sesquiterpenes. The essential oils effectively reduced the DPPH° radical, which was confirmed by the β-carotene bleaching assay. Debaryomyces sp. and Rhodotorula sp. showed sensitivity to the essential oils and have MICs of 0.25% and 0.5% respectively. However, Zygosaccharomyces sp1 and Zygosaccharomyces sp2 were resistant. Their MICs were 1 and > 4%, respectively. The TBARS test showed that fresh creams with Citrus limon essential oils were resistant to forced oxidation. Incorporation into fresh cream at 0.125 and 0.25% did not alter the flavor of the product, which did not differ from the control. From all results; we can conclude that lemon essential oil can be used as an antioxidant and aromatic agent in fresh cream.
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Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream: Effects on Oxidative and Sensory Properties
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