Scholarlink

<p>Lipid oxidation and microbial contamination are major challenges in peanut butter, leading to quality deterioration and reduced shelf life. This study aimed to explore plant-derived bioactive compounds as natural preservatives to mitigate these challenges and enhance product stability. Therefore, the effects of extracts from <i>Althaea officinalis</i> L., <i>Taraxacum officinale</i> L., and <i>Olea europaea</i> L. leaves on the physicochemical, oxidative, microbial, rheological, sensory properties, and fatty acid profile of peanut butter were investigated. Extracts were prepared using 50% ethanol-assisted ultrasound extraction and added to peanut butter at a concentration of 1.5% (v/w) individually, or at 0.5% (v/w) each when combined. Over a 30-day storage period, pH, acidity, moisture, oil separation, phenol content, antioxidant activity, oxidative and color indexes, texture, microbial, and sensory properties were evaluated. Extracts reduced pH and adhesiveness, increased acidity, phenol content, and antioxidant activity (p &lt; 0.05), and did not significantly alter moisture, hardness, or oil separation (p &gt; 0.05). They significantly delayed lipid oxidation and decreased microbial load compared to the control (p &lt; 0.05). Sensory evaluation confirmed that all samples remained acceptable throughout the storage period. Extracts, particularly when combined, demonstrated high antioxidant and antimicrobial efficacy, suggesting their potential as natural preservatives in peanut butter. These findings underscore their applicability in clean-label food formulations, offering a natural approach to improving quality and extending shelf life.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Investigating the effects of Althaea officinalis L., Taraxacum officinale L. and Olea europaea L. leaf extracts on the physicochemical, microbial, oxidative stability, and sensory properties of peanut butter

  • 期刊论文

  • 发表日期：

    2025年5月19日

查看全文
  • Samira Habibi,
  • Afshin Jafarpour,
  • Seyed Ebrahim Hosseini,
  • Mohammad Hossein Azizi Tabrizzad

摘要

Lipid oxidation and microbial contamination are major challenges in peanut butter, leading to quality deterioration and reduced shelf life. This study aimed to explore plant-derived bioactive compounds as natural preservatives to mitigate these challenges and enhance product stability. Therefore, the effects of extracts from Althaea officinalis L., Taraxacum officinale L., and Olea europaea L. leaves on the physicochemical, oxidative, microbial, rheological, sensory properties, and fatty acid profile of peanut butter were investigated. Extracts were prepared using 50% ethanol-assisted ultrasound extraction and added to peanut butter at a concentration of 1.5% (v/w) individually, or at 0.5% (v/w) each when combined. Over a 30-day storage period, pH, acidity, moisture, oil separation, phenol content, antioxidant activity, oxidative and color indexes, texture, microbial, and sensory properties were evaluated. Extracts reduced pH and adhesiveness, increased acidity, phenol content, and antioxidant activity (p < 0.05), and did not significantly alter moisture, hardness, or oil separation (p > 0.05). They significantly delayed lipid oxidation and decreased microbial load compared to the control (p < 0.05). Sensory evaluation confirmed that all samples remained acceptable throughout the storage period. Extracts, particularly when combined, demonstrated high antioxidant and antimicrobial efficacy, suggesting their potential as natural preservatives in peanut butter. These findings underscore their applicability in clean-label food formulations, offering a natural approach to improving quality and extending shelf life.