Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake

Document Type : Research Article

Authors

1 Nour Branch, Islamic Azad University, Nour, Iran

2 Department of Food Eng., Islamic Azad Univ.,sabzevar Branch,Sabzevar , Iran.

3 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran

4 Professor, Department of Food Science and Engineering, University of Tehran, Tehran, Iran.

Abstract

Oily cakes are susceptible to oxidative and microbial spoilage due to their relative high levels of unsaturated fatty acids and moisture content. Plant extracts have a good antimicrobial and antioxidant potential. However, bioactive compounds of these extract are unstable in processing and storage conditions. Encapsulation technique is considered as one of the best strategies to overcome this challenge. Therefore, the aim of this study was to investigate the efficacy of free and encapsulated extract of Butcher’s broom (Ruscus hyrcanus L.) leaves (0.7% w/w) in retarding physicochemical, microbial and sensory spoilage of oily cake during 45 days storage at 23±3˚C. The results show that the moisture content of treated cakes with Butcher’s broom extract was significantly higher than control ones (P < 0.05). At the end of storage, the lowest total color difference (ΔE) value was recorded for treated with encapsulated extract (9.4). The Butcher’s broom extract showed a significant antifungal and antioxidant potential. The lowest yeasts and mold counts, free fatty acid and peroxide value was obtained in cakes contained microparticles. The total sensory score of samples treated with encapsulated extract was higher than 3 (threshold acceptable limit) for around 40 days. While this time was 15 days for control samples. The shelf-life of oily cakes containing free and encapsulated was 1.8 and 2.3 times of control samples, respectively. Overall, encapsulation of Butcher’s broom extract with maltodextrin/gum arabic (50:50) is recommended to improved shelf-life of oily cake itsby protection effects against chemical and microbial degradation.

Graphical Abstract

Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake

Highlights

  • -Using Butcher’s broom extractas a new natural additive to oily cake
  • Quality evaluation of oily cake containing free and encapsulated (maltodextrin: gum arabic) Butcher’s broom extract
  • Extending  shelf life of the oily cake (2.3 times) by encapsulated Butcher’s broom extract

Keywords

Main Subjects

References

 
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Innovative Food Technologies
Volume 8, Issue 3
June 2021
Pages 365-382

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History

  • Receive Date: 05 January 2021
  • Revise Date: 03 March 2021
  • Accept Date: 21 April 2021

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