Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter

Naurzbayeva, Gulmira; Smolnikova, Farida; Baytukenova, Saule; Kapshakbayeva, Zarina; Mustafayeva, Ayaulym; Baytukenova, Sholpan; Smailova, Zhuldyz; Dikhanbayeva, Fatima; Temerbayeva, Marina; Baybalinova, Gulmira

doi:10.1080/10942912.2023.2251718

Cited by 1 publication

(4 citation statements)

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“…As shown in Table 4, the initial number of molds and yeasts ranged from 0.95 to 1.15 log CFU/g in butter samples, which is in accordance with similar studies (Mahmoudi et al., 2019; Naurzbayeva et al., 2023). The mold and yeast counts in the control sample were significantly higher than the other treatments, except for the first day of storage.…”

Section: Resultssupporting

confidence: 90%

“…reported a total absence of S. aureus in all studied butter samples containing olive oil by-products during storage. However, contrary to the findings of the present research,Mehdizadeh et al (2019) andNaurzbayeva et al (2023) reported the initial S. aureus count of 1.19 and 1.16 log CFU/g in traditional and pasteurized butter samples, respectively, which has been increased during 90 and 60 days of storage to above 8.33 and 6.6…”

contrasting

confidence: 99%

“…(2019) and Naurzbayeva et al. (2023) reported the initial S. aureus count of 1.19 and 1.16 log CFU/g in traditional and pasteurized butter samples, respectively, which has been increased during 90 and 60 days of storage to above 8.33 and 6.6 log CFU/g in both the control and treatments. Also, E. coli was detected in traditional butter containing Ziziphora cliniopodioides essential oil in the range of 0.09 to 3.68 log CFU/mL during 10 days of refrigerated storage (Mahmoudi et al., 2019).…”

Section: Resultsmentioning

confidence: 95%

“…Thakaeng et al (2020) also added 10% (w/w) green tea extract to butter and reported that the mold and yeast counts decreased by 0.52 log CFU/g compared to the control sample. Also, it has been reported that the addition of carrot pomace-based emulsion to pasteurized butter resulted in a reduction of mold and yeast counts (up to 1.47-2.47 log CFU/g) compared to the control during 60 days of storage at 4°C (Naurzbayeva et al, 2023). Furthermore, Faid (2017) reported that molds and yeasts were not detected in soft cheese fortified with 8%-16% chia seed flour during 30 days of storage at 5°C, and chia addition to these treatments led to a 4.8 log CFU/g decrease in mold and yeast counts in comparison with the control sample.…”

Section: Analysis Of Mold and Yeast Countsmentioning

confidence: 99%

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Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

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Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.

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Section: Resultssupporting

confidence: 90%

contrasting

confidence: 99%