Effect of Echinophora platyloba DC. essential oil and lycopene on the stability of pasteurized cream obtained from cow milk

The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (۰.۱۰% and ۰.۵۰%) and lycopene (۲۰ and ۵۰ ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability during storage at ۴ ˚C and ۲۵ ˚C for ۱۴ days. Results of microbial and chemical analyses of experimental pasteurized creams showed that pasteurized creams treated with combinations of the EEO and lycopene in their higher concentrations had the best microbial and chemical properties and the most stability than control during storage (p < ۰.۰۵). Results of sensorial evaluation demonstrated that all treatments had favorable overall acceptability, even though, the best sensorial properties were observed in creams with combinations of EEO and lycopene in their lower concentrations. Therefore, based on the results of the present study, application of EEO and lycopene as natural preservatives is especially recommend in high fat dairy products such as butter and cream.

Keywords:

Echinophora Platyloba , Lycopene , Pasteurized cream , Shelf-life