Page 306 - Natural Antioxidants, Applications in Foods of Animal Origin

Application of Natural Antioxidants in Dairy Foods 285
VetBooks.ir fermentative stability along with preventing the lipid oxidation and the

development of rancid and fermented flavors in the said cheese. As conse-
quence, these essential oils prolonged the shelf life of the product.

7.9.5 OTHER DAIRY PRODUCTS

Herbs fortified dairy products serve as a good source of antioxidant
provided the antioxidant capacity of the dairy product and herbs are not
depleted through oxidation–reduction reactions upon mixing and storage
of the products. Bandyopadhyay et al. (2007) carried out a study on the
antioxidant activities of beet (Beet vulgaris), mint (Mentha spicata L.), and
ginger (Zingiber officinale L.) alone and in combination after fortification
in sandesh (a heat desiccated product of coagulated milk protein mass). The
same was compared with the synthetic antioxidants like TBHQ, BHA, and
BHT. Among the natural sources, ginger and combination of ginger with
mint showed excellent results and value was almost equal to TBHQ (200 mg/
kg). It was suggested that the use of BHA and BHT can be substituted by
all the natural sources (beet, mint, and ginger) alone or in combined form.
Among the four forms of herbs such as paste, tray-dried powder, freeze-
dried powder, and solvent extracted form, addition of solvent extracted
form in sandesh preparation showed highest antioxidant level than any other
form. In their subsequent study, Bandyopadhyay et al. (2008) demonstrated
the antioxidant activity, peroxide value, and ultra-violet absorbance to eval-
uate the effectiveness of natural antioxidants in reducing lipid oxidation in
sandesh as compared to synthetic antioxidants. All the natural sources and
their combinations significantly improved the oxidative stability of sandesh
and their effectiveness was comparable with synthetic antioxidant TBHQ
and a combination of BHA and BHT. Among the natural sources, although
ginger had the highest antioxidant activity but mint showed better effective-
ness in the inhibition of lipid oxidation. Regarding antioxidant activity and
lipid oxidation, combination of mint or ginger with beet showed better result
as compared to beet alone.
The antioxidant activities of peels of pomegranate, lemon, and orange
extracts were studied in paneer samples. Among the three extracts pome-
granate exhibited a high percentage of antioxidant activity and phenolic
content in comparison to lemon and OPE. The ability to prevent peroxide
formation in paneer sample was in the order of pomegranate peel > lemon
peel > orange peel (Singh & Immanuel, 2014) (Table 7.2).