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Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

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dc.contributor.author POPESCU, Liliana
dc.contributor.author COJOCARI, Daniela
dc.contributor.author LUNG, Ildiko
dc.contributor.author KACSO, Irina
dc.contributor.author CIORÎ, Alexandra
dc.contributor.author CIORÎŢĂ, Alexandra
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author BALAN, Greta
dc.contributor.author PINTEA, Adela
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-03-26T11:51:11Z
dc.date.available 2024-03-26T11:51:11Z
dc.date.issued 2023
dc.identifier.citation POPESCU, Liliana, COJOCARI, Daniela, LUNG, Ildiko et al. Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability. In: Molecules, 2023, 28, 3305. ISSN 1420-3049. en_US
dc.identifier.issn 1420-3049
dc.identifier.uri https://doi.org/10.3390/molecules28083305
dc.identifier.uri http://repository.utm.md/handle/5014/26664
dc.description Acces full text - https://doi.org/10.3390/molecules28083305 en_US
dc.description.abstract The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC–DAD-ESI-MS) from basil (Ocimum basilicum L.) extracts (BE), and their antioxidant activity and inhibitory effects against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The BE was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59 ± 0.01%. SEM and FTIR analyses demonstrated the morphological aspect of the microcapsules and the existence of weak physical interactions between the components. Sensory, physicochemical and textural properties of MBE-fortified cream cheese were evaluated over a 28-day storage time at 4 oC. In the optimal concentration range of 0.6–0.9% (w/w) MBE, we determined the inhibition of the post-fermentation process and the improvement in the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days. en_US
dc.language.iso en en_US
dc.publisher MDPI, Basel, Switzerland en_US
dc.relation.ispartofseries Molecules;2023, 28, 3305
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject microencapsulated basil extracts en_US
dc.subject Ocimum basilicum L. en_US
dc.subject antimicrobial activity en_US
dc.subject cream cheese en_US
dc.title Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability en_US
dc.type Article en_US


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