Enrichment of Doogh with Olive Leaf Extract and Investigation of Its Physicochemical, Microbial, and Sensory Properties during Storage at Room Temperature and Refrigerator

Abstract

Doogh is a popular Iranian drink with high nutritional value and in recent years has attracted the attention of many consumers. Nowadays, the problems caused by malnutrition and lack of useful compounds with high nutritional value and increasing shelf life are essential in the food industry. This research was performed in Shirin Cheshmeh Dairy Production Company and all experiments were performed in the Food Control Laboratory of the Food and Drug Administration, Guilan University of Medical Sciences. In this study, olive leaf extract was added to doogh at five levels of zero, 0.2, 0.5, 1, and 2% and stored for 45 days, its physicochemical, microbial, and sensory properties at two refrigerators at 2°C and room temperature 25 ° C were evaluated. Sampling was analyzed on days 0, 15, 30, and 45 days in 3 replications with Duncan's statistical analysis. The effect of using different treatments and storage time on most characteristics showed a significant difference. This study showed that the effect of olive leaf extract on the pH, mold, and yeast of the treatments is decreasing and the percentage of acidity and serum volume is increasing. According to the hedonic method, the acceptability of treatment 2 on the 15th day of maintenance was higher. In general, according to the results, it can be said that the production of useful products with plant compounds can promote an effective step to produce and design useful drinks in the consumer market and food industry factories.

Clove and Peppermint Essential Oils Effect on Pathogenic Gut Micro-Biota in Chronic Hepatic Disease Patients

“…In folk medicine, EOs and extracts of peppermint have been widely used to treat inflammation of the oral mucosa, and cold. The EOs of peppermint have been reported to have antioxidant, antiinflammatory, antibacterial, and antifungal activities [11]- [13]. Therefore, this study aimed to use edible nontoxic clove and peppermint essential oils to prevent the colonization of pathogenic gut microbiota in patients with chronic hepatic disease.…”

Effect of Khalvash (Mentha piperita) Extract on the Physicochemical, Sensory and Microbial Characteristics of Doogh During Shelf Life

“…It is worth mentioning that the popularity of this fermented beverage arises from its organoleptic characteristics and its health benefits [1][2][3][4] . Doogh is the result of the lactic fermentation of milk and similar products are consumed in some countries in the Middle East and Central Asia [5][6][7] . Milk and dairy products are relatively adequate foods and are good sources of mineral nutrients.…”

Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink)

“…Their study showed that the effect of olive leaf extract on the pH, mould, and yeast of the treatments is decreasing and the percentage of acidity and serum volume is increasing. In general, according to their results, it can be noted that the production of useful products with plant compounds can promote an effective step to produce and design useful drinks in the consumer market and food industry factories [ 16 ].…”

“…In general, their study revealed that Chaerophyllum, Oliveria and Zataria essential oils can apply as natural antimicrobial agents in Doogh [3]. Kalavari et al (2022) assessed the physicochemical, microbial, and sensory properties of Doogh enriched with olive leaf extract during 45 days storage. Their study showed that the effect of olive leaf extract on the pH, mould, and yeast of the treatments is decreasing and the percentage of acidity and serum volume is increasing.…”

“…Their study showed that the effect of olive leaf extract on the pH, mould, and yeast of the treatments is decreasing and the percentage of acidity and serum volume is increasing. In general, according to their results, it can be noted that the production of useful products with plant compounds can promote an effective step to produce and design useful drinks in the consumer market and food industry factories [16]. Amiri et al (2021) fabricated stinging nettle extract (SNE)loaded nano-emulsion was added to Doogh as a functionalising agent (at 5% and 10% w/w concentrations) and evaluated the properties of the samples including total phenolic content, DPPH 1 radical scavenging activity, reducing power (FRAP 2 ), pH, acidity, phase stability, and sensorial characteristics were assessed during 21 days of storage.…”