Kashk with caper (Capparis spinosa L.) extract: quality during storage

Abstract

Introduction. Dairy products are an important part of the diet. Kashk is a traditional Iranian dairy product rich in protein. However, kashk has a high water content and is a good medium for the growth of microorganisms. The aim of this study was to investigate the effect of the ethanolic extract of caper fruit (Capparis spinosa L.) on reducing the microbial burden of kashk.
 Study objects and methods. The study objects were three kashk samples. The control sample was kashk without caper extract. Two experimental samples included kashk with 0.211 and kashk with 0.350 mg/mL of ethanolic caper extract. All the samples were tested for pH, sensory and antioxidant properties, colorimetric parameters, and microbial population. The experiments were performed on days 0, 7, 14, 21 and 28 of storage.
 Results and discussion. The results showed all the samples had pH within the standard values during the entire shelf life (3.96 to 4.53). The samples with 0.350 mg/mL of the caper extract had the lowest EC50 (12.05 μg/mL), i.e. the highest antioxidant activity. The increased concentration of the extract and storage time resulted in a decrease in L* and increase in b*, while did not impact a*. Staphylococcus aureus population increased more rapidly than Clostridium botulinum during the storage time, and the overall sensory acceptability of the kashk samples on days 0 and 7 received the highest score.
 Conclusion. The kashk samples containing 0.350 mg/mL of caper extract had an improved antimicrobial, antioxidant and antifungal properties and can be produced and consumed as a new functional product.

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

“…Polyphenols are actually able to inhibit free radicals, especially peroxy radicals, which are among the most reactive reactants in the chain of fat oxidation, and terminate this cycle, resulting in fewer hydroperoxides being formed (Fard & Nouri, 2023 ; Jiménez‐López et al, 2018 ). The antioxidant capability of different parts of CS has been confirmed in previous research (Allaith, 2016 ; Hematian et al, 2020 ; Kalantari et al, 2018 ). A significant decrease was reported in hydroperoxide formations for fish burgers containing chitosan nanoparticles and fennel EOs (Maghami et al, 2019 ).…”

“…The amount of γ‐terpinene (3.39%), p‐cymene (2.25%), camphor (5.87%), and carvone (4.12%) was also remarkable for the sample in CS‐SW. Similarly, isopropyl isothiocyanate was identified as the main composition of CSEO (Hematian et al, 2020 ). The isopropyl isothiocyanate, methyl sulfonyl heptyl isothiocyanate, butyl isothiocyanate, γ‐terpinene, and thymol were detected as major constituents of Iranian CS fruit (Allaith, 2016 ; Jiménez‐López et al, 2018 ).…”

“…The different parts of CS are applied in traditional medicine, and its fruit has a green outer layer in all stages of plant growth (Allaith, 2016 ; Jiménez‐López et al, 2018 ). This fruit contains flavonols, flavonoids, phenols, tannins, steroids, triterpenoids, and saponins, so research has shown that CS is a rich source of sulfurs and glycosides (Hematian et al, 2020 ). The prominent medicinal and biological applications of CS include anticancer, antioxidant, antimicrobial, cardiovascular, hepatoprotective, and hypoglycemic attributes (Jiménez‐López et al, 2018 ).…”

“…The different parts of CS are applied in traditional medicine, and its fruit has a green outer layer in all stages of plant growth (Allaith, 2016;Jiménez-López et al, 2018). This fruit contains flavonols, flavonoids, phenols, tannins, steroids, triterpenoids, and saponins, so research has shown that CS is a rich source of sulfurs and glycosides (Hematian et al, 2020).…”

New formulation of fermented sausages towards healthier and quality rectification by adding <i>Ferulago angulata</i> essential oil

“…Polyphenols were also able to form heavy soluble complexes with proteins, thereby binding to bacteria and destroying receptors on surface of bacterial cell. 6,34 Quercetin and its derivatives also prevented bacterial growth by inhibiting the DNA gyrase enzyme. 35 The antibacterial activity was observed due to the presence of αpinene, thymol, and terpinolene constituents in studied plant.…”