Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 295-300

Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh 

E.M. El-Sayed, A.M. Ali, F.M.F. Elshaghabee
1Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt. 
Cite article:- El-Sayed E.M., Ali A.M., Elshaghabee F.M.F. (2019). Influence of Addition of Egyptian Grape Seed Extract on the Antioxidant, Antibacterial Activities and Shelf Life of Traditional Labneh. Asian Journal of Dairy and Food Research. 38(4): 295-300. doi: 10.18805/ajdfr.DR-138.
This study aimed to evaluate the impact of adding Egyptian grape seed (Red Romi) extract (GSE) to traditional Labneh in order to enhance its shelf life and functionality availability. Labneh was divided into four treatments; the first one served as control (with no GSE), the second, third and fourth treatments contained 0.05, 0.1 and 0.2% of GSE, respectively. During cold storage period, levels of titratable acidity increased, while levels of moisture decreased in all treatments. Addition of GSE resulted in an increase of the antimicrobial and antioxidant activities of crude extract of Labneh. Also, Labneh samples fortified with GSE had more shelf life than control. GSE did not negatively effect on the viability of starter culture. Labneh fortified with 0.2% GSE showed the lowest score for its appearance.
  1. Al Otaibi, M., El Demerdash, H. (2008). Improvement of the quality and shelf life of concentrated yoghurt (Labneh) by the addition of some essential oils. African J. Microbiol. Res. 2: 156-161.
  2. AOAC. (2007). Association of Official Analytical Chemists. 17th Edn. 2007; Official Methods of Analysis, Gaithersburg, MD., USA.
  3. Cádiz-Gurrea, M., Borrás-Linares, I., Lozano-Sánchez, J., Joven, J., Fernández-Arroyo, S., Segura-Carretero, A. (2017). Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins. Int. J. Mol. Sci. 18: 376-382.
  4. Cetin, A., Kaynar, L., Kocyigit, I., Hacioglu, S.K., Saraymen, R., Ozturk, A., Sari, I., Sagdic, O. (2008). Role of grape seed extract on methotrexate induced oxidative stress in rat liver. Am. J. Chin. Med. 36: 861-872.
  5. Chouchouli, V., Kalogeropoulos, N., Konteles, S., Karvela, E., Makris, D.P., Karathanos, V.T. (2013). Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT Food science and technology, 53: 522-529.
  6. Corrales, M., Han, J.H., Tauscher, B. (2009). Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films. International Journal of food Science & Technology. 44: 425-433.
  7. El Samragy, Y.A. (1997). Labneh or yoghurt cheese: a review. Egyptian J. Dairy Sci. 25: 165-173.
  8. El-Beshbishy, H.A., Mohamadin, A.M., Abdel-Naim, A.B. (2009). In vitro evaluation of the antioxidant activities of grape seed (Vitis vinifera) extract, blackseed (Nigella sativa) extract and curcumin. J. Taibah Univ. Med. Sci. 4: 23-35.
  9. El–Nawawy, M.A., El–Kenany, Y.M., Abd El–Ghaffar, E.A. (1998). Effect of some herb plants on the use of yoghurt culture. Annals of agriculture Sci. 7 th Conf. Agric. Dev. Res. Fac. Agric. Ain Shams University of Cairo, Egypt. 15: 173-182.
  10. El-Shafei, K., Elshaghabee FMF, El-Sayed, HS, Kassem JM.(2018). Assessment the viability properties of Lactobacillus casei strain using labneh as a carrier. Acta Sci. Pol. Technol. Aliment. 17(3): 267–276. 
  11. Ersöz, E., Kinik, Ö., Yerlikaya, O., Açu, M. (2011). Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk. Afr. J. Agric Res. 6: 5351-5359.
  12. Hansen, C. (1995). Grape Seed Extract: Procyanidolic Oligomers (PCO). New York: Healing Wisdom Publications.
  13. Hassan, H. M. M. and Elshaghabee, F.M.F. (2016). Influence of cold storage on antimicrobial, antioxidant and proteolytic activities of three different probiotic fermented milks. Advances in Food Sciences. 38: 82-93. 
  14. Karaaslan, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT Food Science and Technology. 44: 1065-1072.
  15. Keating, K., Randwhite, S. (1990). Effect of alternative sweeteners in plain and fruit flavored yoghurt. J. Dairy Sci. 73: 54-62.
  16. Krithika, V., Naik R., Pragalyaashree P. (2015). Functional properties of grape (Vitis vinifera) seed extract and possible extraction techniques - A review. Agri Review. 36:313-320.
  17. Lee, J.Y., Hwang, W.I. and Lim, S.T. (2004). Antioxidant and anticancer activities of organic extracts from Platycodongrandiflorum A. De Candolle roots. Journal of Ethnopharmacology. 93: 409-415.
  18. Mohamed, A.G., El-Sayed, H.S., Mehanna, N.S., El-Shibiny, S. (2016). Extending the shelf-life of Labneh by use of papaya seeds extract. RJPBCS. 7: 2050-2060.
  19. Montagut, G., Bladé, C., Blay, M., Fernández-Larrea, J., Pujadas, G., Salvadó, M.J., Arola, L., Pinent, M., Ardévol, A. (2010). Effects of a grape seed procyanidin extract (GSPE) on insulin resistance. J. Nutr. Biochem. 21: 961-967.
  20. Muir, D.D., Banks, J.M. (2000). Milk and milk products.Pp.197-219 in the stability and shelf life of food. D. Klicast and P. Subramanian ed. CRC Press, Boca Raton, FL. 14: 530-542.
  21. Robinson, R.K., Tamime, A.Y. (1994). Manufacture of yogurt and other fermented milks. In Robinson RK (Ed.). Modern dairy technology, Advances in milk products.. London: Elsevier Applied Science. 2: 1-10.
  22. Sahan N., Var I., Say, A. E. (2004). Microbiological properties of Labneh (concentrated yoghurt) stored without vegetable oil at room or refrigeration temperatures. Acta Alimentaria. 33: 175-182.
  23. SAS Statistical analysis Institute. (2000). SAS User,s Guide, Version 4.02 . SAS Inst., CARY, N.C.
  24. Tamime, A.Y., Robinson, R.K. (1999). Yoghurt Sciences and Technology. CRC Press, BocaRaton, FL.
  25. Tawalbeh, Y., Ajo, R., Al-Udatt, M., Gammoh, S., Maghayd, S., Al-    Qudah, Y., Al-Sunnaq A., Al-Natour, F. (2014). Investigation of the Antimicrobial Preservatives in the Dairy Product (Labneh). Food Science and Quality Management. 31: 117-121. 
  26. Varadaraj, M.C., Devi, N., Keshava, N., Manjreker, S.P. (1993). Antimicriobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk products (Dahi). Int. J. Food Microbial. 20: 259-267.
  27. Wang, Z., Zhang, Z., Du, N., Wang, K., Li, L. (2015). Hepatoprotective Effects of Grape Seed Procyanidin B2 in Rats With Carbon Tetrachloride-induced Hepatic Fibrosis. Food Chem. Toxicol. 40: 599-607.
  28. Weseler, A.R., Bast, A. (2017). Masquelier’s grape seed extract: From basic flavonoid research to a well-characterized food supplement with health benefits. Nutr. J. 16: 1-19.
  29. Yadav, K., Bajaj, R.K., Mandal S., Shah P and Mann B. (2018). Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt. Int. Dairy Tech. 71: 96-103.
  30. Yamakoshi, J., Saito, M., Kataoka, S., Kikuchi, M. (2002). Safety evaluation of proanthocyanidin-rich extract from grape seeds. Food Chem. Toxicol. 40: 599-607. 

Editorial Board

View all (0)