THE USE OF HAWTHORN EXTRACT FOR MANUFACTURE OF FUNCTIONAL CHEESE CREAM

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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Main Authors: Aliona GHENDOV-MOȘANU, Liliana POPESCU, Ildico LUNG, Ocsana-Ileana OPRIȘ, Maria-Loredana SORAN, Rodica STURZA
Format: Article
Language:English
Published: Academy of Sciences of Moldova 2018-10-01
Series:Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
Subjects:
cheese cream
hawthorn extract
bioactive compounds
quality
in vitro
Online Access:http://akademos.asm.md/files/45-51.pdf
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spelling 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
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