THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM
Cream cheese samples with 1.1 % hydroalcoholic extract and 2.2 % liposoluble extract of hawthorn fruits were obtained. The content of biologically active substances in hydroalcoholic and liposoluble extracts preserves the active principles of the fruit from which they were prepared. Both hydroalcoho...
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doaj-3b0724b9e8344267959278511ea7e8a82021-08-09T05:59:39ZengAcademy of Sciences of MoldovaAkademos: Revista de Ştiinţă, Inovare, Cultură şi Artă1857-04612018-10-01Nr. 4514551THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAMAliona GHENDOV-MOȘANU0Liliana POPESCU1 Ildico LUNG2Ocsana-Ileana OPRIȘ3Maria-Loredana SORAN4Rodica STURZA5Universitatea Tehnică a MoldoveiUniversitatea Tehnică a MoldoveiInstitutul Național de Cercetare-Dezvoltare pentru Tehnologii Izotopice și Moleculare, Cluj-Napoca, RomâniaInstitutul Național de Cercetare-Dezvoltare pentru Tehnologii Izotopice și Moleculare, Cluj-Napoca, RomâniaInstitutul Național de Cercetare-Dezvoltare pentru Tehnologii Izotopice și Moleculare, Cluj-Napoca, RomâniaUniversitatea Tehnică a MoldoveiCream cheese samples with 1.1 % hydroalcoholic extract and 2.2 % liposoluble extract of hawthorn fruits were obtained. The content of biologically active substances in hydroalcoholic and liposoluble extracts preserves the active principles of the fruit from which they were prepared. Both hydroalcoholic and liposoluble hawthorn extracts have improved the sensory characteristics of cream cheese, contributed to maintaining the titration value of pH / acidity during the retention period, acting as a natural product preservative; have reduced the total number of germs due to the bioactive compounds with antimicrobial effect present in the extracts. The percentage of inhibition of free radicals (DPPH) in the cream cheese with hydroalcoholic extract is 6.8 times higher than in the control sample. Thus, cream cheese with extracts of hawthorn fruits has excellent qualities and shows increased biological value.http://akademos.asm.md/files/45-51.pdfcheese creamhawthorn extractbioactive compoundsqualityin vitro |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Aliona GHENDOV-MOȘANU Liliana POPESCU Ildico LUNG Ocsana-Ileana OPRIȘ Maria-Loredana SORAN Rodica STURZA |
spellingShingle |
Aliona GHENDOV-MOȘANU Liliana POPESCU Ildico LUNG Ocsana-Ileana OPRIȘ Maria-Loredana SORAN Rodica STURZA THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă cheese cream hawthorn extract bioactive compounds quality in vitro |
author_facet |
Aliona GHENDOV-MOȘANU Liliana POPESCU Ildico LUNG Ocsana-Ileana OPRIȘ Maria-Loredana SORAN Rodica STURZA |
author_sort |
Aliona GHENDOV-MOȘANU |
title |
THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM |
title_short |
THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM |
title_full |
THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM |
title_fullStr |
THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM |
title_full_unstemmed |
THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM |
title_sort |
use of hawthorn extract for manufacture of functional cheese cream |
publisher |
Academy of Sciences of Moldova |
series |
Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă |
issn |
1857-0461 |
publishDate |
2018-10-01 |
description |
Cream cheese samples with 1.1 % hydroalcoholic extract and 2.2 % liposoluble extract of hawthorn fruits were obtained. The content of biologically active substances in hydroalcoholic and liposoluble extracts preserves the active principles of the fruit from which they were prepared. Both hydroalcoholic and liposoluble hawthorn extracts have improved the sensory characteristics of cream cheese, contributed to maintaining the titration value of pH / acidity
during the retention period, acting as a natural product preservative; have reduced the total number of germs due to the bioactive compounds with antimicrobial effect present in the extracts. The percentage of inhibition of free radicals (DPPH) in the cream cheese with hydroalcoholic extract is 6.8 times higher than in the control sample. Thus, cream cheese with extracts of hawthorn fruits has excellent qualities and shows increased biological value. |
topic |
cheese cream hawthorn extract bioactive compounds quality in vitro |
url |
http://akademos.asm.md/files/45-51.pdf |
work_keys_str_mv |
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