Microbiological and physicochemical quality of pasteurized milk supplemented with sappan wood extract (Caesalpinia sappan L.)

Kimestri A. B., . and Indratiningsih, . and Widodo, . Microbiological and physicochemical quality of pasteurized milk supplemented with sappan wood extract (Caesalpinia sappan L.). pp. 392-398. ISSN 2231-7546

Caesalpinia sappan L (Sappanwood) contains antibacterial compounds and antioxidants that inhibit the growth of microbes. This study aimed to investigatethe microbiological and physicochemical qualities of pasteurized milk supplemented with 0 2 4 6 and 8 (w/v) sappan wood extract. Data were analyzed using a completely randomized design factorial followed by the Duncans new multiple range test. Preliminary analysis showed that sappan wood extract contained 44.66 0.09 mg/100g phenols 0.18 0.01 mg/100mg flavonoids 46.42 0.23 mg/100g tannins and antioxidant activity at 85.82 0.25. The addition of sappan wood extract significantly increased the antioxidant activity (P0.05) of pasteurized milk during storage. Pasteurized milk supplemented with sappan wood extract had a lower total bacterial count (P0.05) than that of unsupplemented pasteurized milk and supplemented milk showed strong antibacterial activities against Escherichia coli Shigella flexneri Salmonella thypimurium Staphylococcus aureus and Listeria monocytogenes.The addition of sappan wood slightly increased the protein content but did not affect pH and viscosity. It is concluded that the addition of sappan wood extract increased the microbiological quality and maintained the physicochemical quality of pasteurized milk thus extending the products shelf-life.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(52).p...

Abstract

Caesalpinia sappan L (Sappanwood) contains antibacterial compounds and antioxidants that inhibit the growth of microbes. This study aimed to investigatethe microbiological and physicochemical qualities of pasteurized milk supplemented with 0 2 4 6 and 8 (w/v) sappan wood extract. Data were analyzed using a completely randomized design factorial followed by the Duncans new multiple range test. Preliminary analysis showed that sappan wood extract contained 44.66 0.09 mg/100g phenols 0.18 0.01 mg/100mg flavonoids 46.42 0.23 mg/100g tannins and antioxidant activity at 85.82 0.25. The addition of sappan wood extract significantly increased the antioxidant activity (P0.05) of pasteurized milk during storage. Pasteurized milk supplemented with sappan wood extract had a lower total bacterial count (P0.05) than that of unsupplemented pasteurized milk and supplemented milk showed strong antibacterial activities against Escherichia coli Shigella flexneri Salmonella thypimurium Staphylococcus aureus and Listeria monocytogenes.The addition of sappan wood slightly increased the protein content but did not affect pH and viscosity. It is concluded that the addition of sappan wood extract increased the microbiological quality and maintained the physicochemical quality of pasteurized milk thus extending the products shelf-life.

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Item Type:	Article
AGROVOC Term:	Caesalpinia
AGROVOC Term:	Sapwood
AGROVOC Term:	Pasteurized milk
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Antibacterial agents
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Protein content
AGROVOC Term:	Shelf life
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24030

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