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Effect of lipophilic sea buckthorn extract on cream cheese properties

Show simple item record Ghendov Moșanu, Aliona Sturza, Rodica Opriș, Ocsana Lung, Ildiko Popescu, Liliana Popovici, Violina Soran, Maria-Loredana Patraș, Antoanela 2024-05-17T07:41:06Z 2024-05-17T07:41:06Z 2019
dc.identifier.citation Aliona Ghendov-Mosanu, Rodica Sturza, Ocsana Opriş, Ildiko Lung, Liliana Georgeta Popescu, Violina Popovici, Maria-Loredana Soran, and Antoanela Patras. 2020. “Effect of Lipophilic Sea Buckthorn Extract on Cream Cheese Properties” 57 (2): 628–37. en_US
dc.identifier.issn 0022-1155
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Springer en_US
dc.rights Springer
dc.subject Sea buckthorn en_US
dc.subject Lipophilic extract en_US
dc.subject Oxidative stability en_US
dc.subject Cream cheese en_US
dc.title Effect of lipophilic sea buckthorn extract on cream cheese properties en_US
dc.type Article en_US Aliona Ghendov-Moșanu, Rodica Sturza, Liliana Popescu, Violina Popovici, Faculty of Food Technology, Technical University of Moldova, 168 S¸ tefan cel Mare Street, 2004 Chis¸ina˘u, Republic of Moldova Ocsana Opris¸ Ildiko Lung, Maria-Loredana Soran, National Institute for Research and Development of Isotopic and Molecular Technologies, 67 - 103 Donat Street, 400293 Cluj-Napoca, Romania Antoanela Patras, ‘‘Ion Ionescu de la Brad’’ University of Agricultural Sciences and Veterinary Medicine of Ias¸i, 3 Mihail Sadoveanu Alley, 700490 Ias¸i, Romania
dc.publicationName Journal of Food Science and Technology
dc.volume 57
dc.issue 2
dc.publicationDate 2020
dc.startingPage 628
dc.endingPage 637

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