Ekstrakty roślinne w produktach mlecznych

• Autorzy: Zaręba D. , Kozłowska M. , Ziarno M.

Warianty tytułu

EN

Plant extracts in dairy products

• Języki publikacji: PL

Abstrakty

PL

Ekstrakt to produkt otrzymany przez wymywanie składników z surowca roślinnego za pomocą rozpuszczalnika (na ogół organicznego) lub wody, a następnie ewentualne usunięcie rozpuszczalnika. Wiele związków aktywnych wchodzących w skład ekstraktów wykazuje działanie przeciwdrobnoustrojowe lub przeciwutleniające, a nawet przeciwzapalne i przeciwzakrzepowe. Te właściwości ekstraktów nie są doceniane w branży mleczarskiej, a powinny, zważywszy na synergistyczny efekt ich działania z kwasem mlekowym lub bakteriami kwasu mlekowego na mikroflorę zanieczyszczającą oraz słabe działanie na bakterie kwasu mlekowego.

EN

An extract is a product made by extracting the substances of a raw plant material by using a solvent, such as organic solvent or water, and then removing the solvent eventually. Many active compounds of extracts show the antimicrobial or antioxidant activity, and even anti-inflammatory and anti-thrombotic. These proprieties of extracts are not valued in dairy industry, but they should be, taking into account the synergistic effect of their activity and lactic acid on spoilage microflora, and weak activity against lactic acid bacteria.

Słowa kluczowe

PL

ekstrakty roślinne; substancje przeciwdrobnoustrojowe; substancje przeciwutleniające; produkty mleczne; jogurt

EN

plant extracts; antioxidant compounds; antimicrobial compounds; dairy products; yoghurt

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2010
• Tom: T. 64, nr 10
• Strony: 32--36
• Opis fizyczny: Bibliogr. 41 poz.

Twórcy

autor

Zaręba D.

autor

Kozłowska M.

autor

Ziarno M.

• Wydział Nauk o Żywności, SGGW w Warszawie

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