ISSN 1995-5537
"Biotechnology" journal V. 4, No. 4, 2011
Р. 95-100, Bibliography 1, Ukrainian.
Universal Decimal classification: 637.33
MICROBIOLOGICAL CHARACTERISTICS OF PLANT EXTRACTS
FOR ICE CREAM PRODUCTION
G. E. Polischuk, O. V. Gulak, A. V. Zgurskiy, M. M. Antonyuk
National University of Food Technologies, Kiyv
A primary task of dairy industry is the production of qualitative and safe-health level products for population. Despite rapid development of the domestic food industry and diversification of dairy products with nutrient additives, the concepts of «enrichment» and «natural» are increasingly dominating in innovative technologies. This tendency predetermines demand growth for dairy products enriched with vegetable additives.
The microbiological studying results of plant aqueous extracts that contain phenol compounds and could be used in the ice cream production are given in the article. Antimicrobial activity of the extracts of hibiscus, roses, nepeta and lavender were found in relation to pathogenic test cultures. The antimicrobial action of the most effective extracts of rose and hibiscus could be attributed to the large amount of phenolic compounds (0.149 and 0.140 mg/cm3) compared to extracts of lavender and nepeta (0.085 and 0.132 mg/cm3). It is proved that herbal extracts improve microbiologic factor of mixtures of different types of ice cream. Selectivity of antimicrobial influence of the investigated extracts on spore-forming micro-organisms would be of practical value for the ice cream production technique to significantly improve its microbiological indicators.
.Key words: plant extracts, antimicrobic action, ice cream production.
© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008