This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Geek-style yogurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yogurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract. DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values were decreased in all treatments after 14 days of storage.The treatment of Geek-style yogurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yogurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.
El-Sayed, M., Awad, S., & Ibrahim, A. (2019). Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt. Egyptian Journal of Food Science, 47(1), 51-64. doi: 10.21608/ejfs.2019.12089.1005
MLA
Mahmoud El-Sayed; Sameh Awad; Amel Ibrahim. "Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt", Egyptian Journal of Food Science, 47, 1, 2019, 51-64. doi: 10.21608/ejfs.2019.12089.1005
HARVARD
El-Sayed, M., Awad, S., Ibrahim, A. (2019). 'Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt', Egyptian Journal of Food Science, 47(1), pp. 51-64. doi: 10.21608/ejfs.2019.12089.1005
VANCOUVER
El-Sayed, M., Awad, S., Ibrahim, A. Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt. Egyptian Journal of Food Science, 2019; 47(1): 51-64. doi: 10.21608/ejfs.2019.12089.1005
)
View on SCiNiTO