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Effect of lipophilic sea buckthorn extract on cream cheese properties

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Abstract

The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L−1 and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese’s sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs.

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Acknowledgements

This work was supported by the project entitled “The substitution of synthetic additives with bioactive compounds extracted from natural renewable resources” under the Technological and Scientific Cooperation Program Republic of Moldova-Romania [35/BM/19.09.2016] and by the Romanian Ministry of Research and Innovation within the Core Programme, Project PN18-03 02 03.

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Authors and Affiliations

  1. Faculty of Food Technology, Technical University of Moldova, 168 Ştefan cel Mare Street, 2004, Chişinău, Republic of Moldova

    Aliona Ghendov-Moşanu, Rodica Sturza, Liliana Popescu & Violina Popovici

  2. National Institute for Research and Development of Isotopic and Molecular Technologies, 67 - 103 Donat Street, 400293, Cluj-Napoca, Romania

    Ocsana Opriş, Ildiko Lung & Maria-Loredana Soran

  3. “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iaşi, 3 Mihail Sadoveanu Alley, 700490, Iaşi, Romania

    Antoanela Patraş

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  1. Aliona Ghendov-Moşanu
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Ghendov-Moşanu, A., Sturza, R., Opriş, O. et al. Effect of lipophilic sea buckthorn extract on cream cheese properties. J Food Sci Technol 57, 628–637 (2020). https://doi.org/10.1007/s13197-019-04094-w

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  • DOI: https://doi.org/10.1007/s13197-019-04094-w

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