Effect of Beta vulgaris root extracts in Rayeb milk on its microbiological, chemical and nutritional composition
Ahmad, Abeer, F. | Ali, Afaf, O.
The purpose of this study was to examine the use of beetroot (Beta vulgaris L.) extracts as natural colorantand antibacterial additives in Rayeb milk. Citric acid: ascorbic acid (2:1) (BCA) and citric acid (0.2%) (BC) wereused as extraction solvents of beetroot. Antibacterial activity; minimum inhibitory concentration (MIC), mineralscontent (calcium, iron, phosphorus, potassium, and selenium), and phytochemical screening were determined inBCA and BC extracts. Moreover, the antibacterial potential, microbiological analysis, and pH were estimated forRayeb milk supplemented with beetroot extracts after storage for different periods; 0 time, 5, and 10 days.Sensory evaluation was also carried out after 0 and 10 days of storage of Rayeb milk samples. Results of discdiffusion assay showed that both beetroot extracts were more effective against Pseudomonas aeruginosa, and lesseffective against Escherichia coli. The lowest MIC was determined for both extracts. Rayeb milk supplementedwith extracts showed antibacterial potential toward the tested bacteria. Addition of beetroot citric acid: ascorbicacid (2:1) extract to Rayeb milk; led to a decrease in its total bacterial count, and increase in number of Lacticacid bacteria (LAB). Colored RBCA extract had more acceptable flavor and color. Results of the current worksuggested that beetroot extracts could be used as natural additives to Rayeb milk with several advantagesincluding; their antibacterial potency, positive effects on the phytochemical and chemical composition of Rayebmilk
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Эту запись предоставил Ain Shams University
