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Current IssueEditorial BoardOnline First Articles
Asian Journal of
Dairy and Food Research
Print ISSN: 0971-4456
Online ISSN: 0976-0563
NASS Rating
5.44
SJR
0.176
CiteScore
0.357

Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Frequency:Bi-Monthly
Indexing:
Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical...

Research Article

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.

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.

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