An evaluation effect of Camellia sinensis (black &green tea) on Klebsiella and Salmonella in ice cream
سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 732
فایل این مقاله در 9 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
AFPICONF06_208
تاریخ نمایه سازی: 20 خرداد 1398
چکیده مقاله:
According to the people s approach to consuming food products without preservatives or with natural preservatives, the use of herbal extracts has grown as food preservatives rather than chemicals. Ice cream is a food commonly consumed during summer. It harbors many potent pathogens, its microbial quality especially bacteriological quality has always been crucially important to public health. The aim of this study was to evaluate the effect of Alcoholic Extract of Camellia sinensis (Green and Black Tea) on Klebsiella and Salmonella bacteria in ice cream. Using asimple ice cream formula, ice cream was first produced by adding a specific microbial load. In the formulation of this ice cream, extracts of green and black tea were used with specific concentrations. The microbial load was measured during storage. The results of this study showed that the reduction in the number of Klebsiella and Salmonella in all ice cream containing extract showed a significant decrease in days 30 and 90 for both bacteria(p<0.05). According to the findings of this study, it can be concluded that the green and black tea alcoholic extract has an appropriateantibacterial property against the bacteria studied and can be evaluated as a natural preservative in various foods
کلیدواژه ها:
نویسندگان
Raana Babadi Fathipour
MSc. Student, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Aziz Homayouni Rad
Professor, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran