Effect of volatile oil and oleoresin of anise on the shelf life of yogurt

Journal of Food Processing and Preservation

Volumn 35, Issue 6, 2011, Pages 778-783

  Singh, Gurdip ^a   Kapoor, Inder Pal Singh ^a   Singh, Pratibha ^a  

^a D D U GORAKHPUR UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ADVERSE EFFECT; MICROBIOLOGICAL QUALITY; PHYSICOCHEMICAL PROPERTY; SHELF LIFE; SPOILAGE MICROORGANISMS; TOTAL SOLID CONTENT; VOLATILE OIL;

ESSENTIAL OILS; ETHANOL; FOOD PRESERVATIVES; RESINS; VOLATILE ORGANIC COMPOUNDS;

DAIRY PRODUCTS;

MYRRHIS ODORATA;

EID: 83155172533     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00528.x     Document Type: Article

References (42)

1. ADOLFSSON, O., MEYDANI, S.N. and RUSSEL, R.M. 2004. Yogurt and gut function. Am. J. Clin. Nutr. 80, 245-256.
2. AFIFI N.A., RAMADAN A., EL-KASHOURY E.A. and EL-BANNA H.A. 1994. Some pharmacological activities of essential oils of certain umbelliferous fruits. Vet. Med. J. Giza 42, 85-92.
3. AKIN, N. and RICE, P. 1994. Main yogurt and related products in Turkey. Cult. Dairy Prod. J. 29, 23-29.
4. ANJUM, R.R. and ZAHOOR, T. 2007. Comparative study of yogurt prepared by using local isolated and commercial imported starter culture. J. Res. (Sci.) 18, 35-41.
5. AOAC 1995. Official Methods of Analysis, 15th Ed., Association of Official Analytical Chemists, Washington, DC.
6. BAYOUMI, S. 1992. Bacteriostatic effect of some spices and their utilization in the manufacture of yogurt. Chem. Mikrobiol. Technol. Lebensm. 14, 21-26.
7. BLANC, B. 1986. The nutritional value of yogurt. Int. J. Immunother. (Suppl. 11), 25-32.
8. BYLUND, G. 1995. Cultures and starter manufacture. Dairy processing Handbook, Tetra Pack Processing System AB, S-221, 86, Lund, Sweden.
9. CAKMAKCI, S., CAGLAR, A. and TURKOGLU, H. 1993. Importance of yogurt in human nutrition. Standard 32, 29-38.
10. CIFTCI, M., GULER, T., DALKILIC, B. and ERTAS, O.N. 2005. The effect of anise oil (Pimpinella anisum L.) on broiler performance. Int. J. Poult. Sci. 4, 851-855.
11. CON, A.H., CAKMAKCI, S., CAGLAR, A. and GOKALP, H.Y. 1996. Effect of different fruits and storage period on microbiological qualities of fruit-flavored yogurt produced in Turkey. J. Food Prot. 59, 402-406.
12. DAVE, R.I. and SHAH, N.P. 1996. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus and Bifidobacteria. J. Dairy Sci. 79, 1529-1536.
13. GULCIN, I., OKTAY, M.O., KIRECCI, E. and KUFREVIOGLU, O.I. 2003. Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chem. 83, 371-382.
14. HADDADIN, J.S.Y. 2005. Kinetic studies and sensory analysis of lactic acid bacteria isolated from white cheese made from sheep raw milk. Pak. J. Nutr. 4, 78-84.
15. HEWITT, D. and BANCROFT, H.J. 1985. Nutritional value of yogurt. J. Dairy Res. 52, 197-207.
16. IDF 1991. Yogurt: Determination of titratable acidity. IDF Standard 150, International Dairy Federation.
17. IDF 2003. Yogurt: Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus salivaris subsp. thermophilus). IDF Standard 146, International Dairy Federation.
18. IWALOKUN, B.A. and SHITTU, M.O. 2007. Effect of Hibiscus sabdariffa (Calyce) extract on biochemical and organoleptic properties of yogurt. Pak. J. Nutr. 6, 172-182.
19. MC GREGOR, J.U. and WHITE, C.H. 1986. Effect of sweeteners on the quality and acceptability of yogurt. J. Dairy Sci. 69, 698-703.
20. MARTH, E.H. 1978. Standard Methods for Examination of Dairy Products, 14th Ed., American Public Health Association, Washington, DC.
21. MUHAMMED, B.F., ABUBAKAR, M.M., ADEGBOLA, T.A. and OYAWOYE, E.O. 2005. Effects of culture concentration and inoculation temperature on phyisicochemical, microbial and organoleptic properties of yogurt. Niger. Food J. 23, 156-165.
22. O'NEIL, J.M., KLEYN, D.N. and HORE, L.B. 1979. Consistency and compositional characteristics of commercial yogurt: An acidity change during refrigerated storage. J. Food Sci. 8, 258-259.
23. OZER, B., KIRMACI, H.A., OZTEKIN, S., HAYALOGLU, A. and ATAMER, M. 2007. Incorporation of microbial transglutaminase into non-fat yogurt production. Int. Dairy J. 17, 199-207.
24. SALVADOR, A. and FISZMAN, S.M. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. J. Dairy Sci. 87, 4033-4041.
25. SHIN, J.G., LEE, J.J., KIM, H.Y. and BEAK, Y.J. 1991. Studies on the changes in quality and sensory evaluation of stirred yogurt stored at different temperatures. Korean J. Dairy Sci. 13, 148-155.
26. SINGH, G., KAPOOR, I.P.S., PANDEY, S.K., SINGH, U.K. and SINGH, R.K. 2002. Studies on essential oils: Part 10; antibacterial activity of volatile oils of some spices. Phytother. Res. 16, 680-682.
27. SINGH, G., MARIMUTHU, P., HELUANI, C.S. and CATALAN, C. 2005. Chemical constituents, antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds. J. Sci. Food Agric. 85, 2297-2306.
28. SINGH, G., KAPOOR, I.P.S., SINGH, P., HELUANI, C.S. and CATALAN, C.A.N. 2008a. Chemical composition and antioxidant potential of essential oil and oleoresins from anise seeds (Pimpinella anisum L). Int. J. Essent. Oil Ther. 2, 122-130.
29. SINGH, G., KAPOOR, I.P.S., SINGH, P., HELUANI, C.S., LAMPASONA, M.P. and CATALAN, C.A.N. 2008b. Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food Chem. Toxicol. 45, 3290-3302.
30. SMITH-PALMER, A., STEWART, J. and FYFE, L. 2001. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 18, 463-470.
31. SOLIMAN, K.M. and BADEA, R.I. 2002. Effect of oil extracted from some medicinal plants on different mycotoxicogenic fungi. Food Chem. Toxicol. 40, 1669-1675.
32. TABANCA, N., BEDIR, E., KIRIMER, N., BASER, K.H., KHAN, S.I., JACOB, M.R. and KHAN, I.A. 2003. Antimicrobial compounds from Pimpinella species growing in Turkey. Planta Med. 69, 933-938.
33. TAMINE, A.Y. and DEATH, H.C. 1980. Yogurt: Technology and biochemistry. J. Food Prot. 43, 939-977.
34. TAMIME, A.Y. and ROBINSON, R.K. 1985. Yogurt. Science and Technology, Pregmon Press Ltd., Oxford, New York.
35. TAMIME, A.Y. and ROBINSON, R.K. 1999. Yogurt. Science and Technology, Woodhea Publishing, London, U.K.
36. TASSOU, C., DROSINOS, E.H. and NYCHAS, G.J.E. 1995. Effects of essential oils from mint (Mentha piperita) on Solmonella enterditis and Listeria monoocytogenes in model food systems at 4C &10C. J. Appl. Bacteriol. 78, 593-600.
37. THARMARAJI, N. and SHAH, N.P. 2003. Selective enumeration of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacteria, Lactobacillus casei and Propionibacteria. J. Dairy Sci. 86, 2288-2298.
38. VENIZELOU, M., KEHAGIAS, C., SAMONA, A. and KOULOURIS, S. 2000. Survival of yogurt characteristic microorganisms in fruit yogurt prepared under various conditions. Food Biotechnol. 44, 169-190.
39. VAZQUEZ, B.I., FENTE, C., FRANCO, C.M., VAZQUEZ, M.J. and CEPEDA, A. 2001. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int. J. Food Microbiol. 67, 157-163.
40. WHITE, C.H. 1995. Manufacture of high quality yogurt. Cult. Dairy Prod. J. 30, 18-24.
41. WOLFSCHOON, A.F. 1983. The total solid contents of milk, the acidity, pH and viscosity of yogurt. Reviste do Institute de Lacticinois Candido Tosez 38, 19-24. ( Food Science and Technology Abstracts, 16(10), (1984), 2187).
42. YAYGIN, H. and KILIC, M. 1980. A study on the properties of yogurt produced using starter culture and carryover culture techniques. 7th Scientific Congress, Agriculture and Research Group, 6-10 Oct, Adana, Turkey.