Plant extracts and essential oils in the dairy industry: A review
Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammator...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2023-06-01
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| Series: | Foods and Raw Materials |
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| Online Access: | https://jfrm.ru/en/issues/21476/21631/ |
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| author | Mahmoud Abd El-Aziz Heba H. Salama Rehab S. Sayed |
| author_facet | Mahmoud Abd El-Aziz Heba H. Salama Rehab S. Sayed |
| author_sort | Mahmoud Abd El-Aziz |
| collection | DOAJ |
| description | Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties.
Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components.
This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency. |
| first_indexed | 2024-03-13T00:55:41Z |
| format | Article |
| id | doaj.art-fd69dc4ca7de41ea86fac1886cf295a2 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-03-13T00:55:41Z |
| publishDate | 2023-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-fd69dc4ca7de41ea86fac1886cf295a22023-07-07T05:49:45ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992023-06-0111232133710.21603/2308-4057-2023-2-579Plant extracts and essential oils in the dairy industry: A reviewMahmoud Abd El-Aziz0https://orcid.org/0000-0002-5053-3644Heba H. Salama1https://orcid.org/0000-0002-2978-6292Rehab S. Sayed2https://orcid.org/0000-0003-0997-535XNational Research Centre, Giza, EgyptNational Research Centre, Giza, EgyptAgriculture Research Centre, Giza, EgyptPlants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties. Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components. This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.https://jfrm.ru/en/issues/21476/21631/plant extractsessential oilsdairy productsnatural antimicrobialsmilk-clotting enzymenatural antioxidants |
| spellingShingle | Mahmoud Abd El-Aziz Heba H. Salama Rehab S. Sayed Plant extracts and essential oils in the dairy industry: A review Foods and Raw Materials plant extracts essential oils dairy products natural antimicrobials milk-clotting enzyme natural antioxidants |
| title | Plant extracts and essential oils in the dairy industry: A review |
| title_full | Plant extracts and essential oils in the dairy industry: A review |
| title_fullStr | Plant extracts and essential oils in the dairy industry: A review |
| title_full_unstemmed | Plant extracts and essential oils in the dairy industry: A review |
| title_short | Plant extracts and essential oils in the dairy industry: A review |
| title_sort | plant extracts and essential oils in the dairy industry a review |
| topic | plant extracts essential oils dairy products natural antimicrobials milk-clotting enzyme natural antioxidants |
| url | https://jfrm.ru/en/issues/21476/21631/ |
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