Effect of some essential oils on the shelf life of whey

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43909031" target="_blank" >RIV/62156489:43210/16:43909031 - isvavai.cz</a>

Result on the web

<a href="http://acta.mendelu.cz/media/pdf/actaun_2016064010177.pdf" target="_blank" >http://acta.mendelu.cz/media/pdf/actaun_2016064010177.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201664010177" target="_blank" >10.11118/actaun201664010177</a>

Result language

angličtina

Original language name

Effect of some essential oils on the shelf life of whey

Original language description

The aim of this work was to determine whether the addition of diff erent herbal oils (anise, sweet basil, blue chamomile, clove, true cinnamon, common sage) into whey will extend its shelf life. Changes in pH, titration acidity and microbiological analysis of whey during storage life were chosen as parameters for monitoring of whey shelf life. Based on these analyses possibility of utilization of herbal oils has been confi rmed for the purpose of extension of the lifetime of whey. The use of essential oils blue chamomile and common sage did not help to extend the shelf life of fresh whey. The treatment of whey by herbal essential oils anise, sweet basil, clove and cinnamon extend the shelf life up to 21 days without signifi cant changes in pH and titratable acidity. The results of our study show that essential oils could be used to inhibit microbial spoilage whey and to prolong its shelf life.

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

<a href="/en/project/QJ1210302" target="_blank" >QJ1210302: Technological processes and composition of dairy products enabling extension of shelf-life, enhancing of safety or enhancing of nutrition and health benefits by means of bioactive compounds naturally occurring in foods</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Volume of the periodical

64

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

177-183

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-84960086055