Effect of lipophilic sea buckthorn extract on cream cheese properties
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GHENDOV-MOŞANU, Aliona; STURZA, Rodica; OPRIȘ, Ocsana-Ileana; LUNG, Ildiko; POPESCU, Liliana; POPOVICI, Violina; SORAN, Maria-Loredana; PATRAȘ, Antoanela. Effect of lipophilic sea buckthorn extract on cream cheese properties. In: Journal of Food Science and Technology. 2020, nr. 2(57), pp. 628-637. ISSN 0022-1155.
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Journal of Food Science and Technology
Numărul 2(57) / 2020 / ISSN 0022-1155 /ISSNe 0975-8402

Effect of lipophilic sea buckthorn extract on cream cheese properties

DOI: https://doi.org/10.1007/s13197-019-04094-w

Pag. 628-637

Ghendov-Moşanu Aliona1, Sturza Rodica1, Opriș Ocsana-Ileana2, Lung Ildiko2, Popescu Liliana1, Popovici Violina1, Soran Maria-Loredana2, Patraș Antoanela3
1 Technical University of Moldova,
2 National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca,
3 „Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine ,Iaşi
Disponibil în IBN: 13 martie 2020


The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L−1 and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese’s sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs.

Cream cheese, lipophilic extract, Oxidative stability, sea buckthorn