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Enhancement of shelf life of pasteurized milk using Nisplin® essential oils emulsion
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Pasteurized milk has suitable nutrition value for daily use, but its shelf life is only two weeks under refrigeration at 4°C. This study investigated the synergistic effect of Nisplin® combinations in emulsion with natural essential oils to extend the shelf life of pasteurized milk under poor refrigeration at10°C. Total viable counts of pasteurized milk supplemented by low concentrations of nisin (5 IU/ml)combined in emulsion with clove, ginger or jojoba essential oils (25 µg/ml) treatments did not exceeded 4.3 log CFU/ml and titratable acidity as lactic acid did not exceeded 0.18 % after 20 days storage, which reflected as high score 9 in sensory acceptability test. Nisplin® combinations in emulsion with clove, ginger or jojoba essential oils were effective at low concentrations to extend the shelf life of pasteurized milk for 20 days at10°C. Nisplin® -Jojoba emulsion has promising effect as natural preservatives for pasteurized milk under inefficient cold.
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Synergistic effect Essential oils Antimicrobial activity Nisplin essential oils emulsion Enhancement of shelf lifeGợi ý tài liệu liên quan:
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