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

DOI: 10.18805/ajdfr.DR-138    | Article Id: DR-138 | Page : 295-300
Citation :- 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.2019.(38):295-300
E.M. El-Sayed, A.M. Ali and F.M.F. Elshaghabee elshaghabee@daad-alumni.de
Address : Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt. 
Submitted Date : 17-08-2019
Accepted Date : 26-10-2019

Abstract

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.

Keywords

Antimicrobial Antioxidant Grape seed extract Labneh Shelf life Sensory properties

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