Development of Ginger, Turmeric and Pomegranate Peel Extracts Incorporated Pasteurized Milk with Immune Boosting Active Compounds

Abstract

The purpose of this study was to develop a pasteurized milk that could improve human immune responses due to active compounds of ginger, turmeric and pomegranate peel extracts with acceptable sensory properties and to evaluate proximate composition, physiochemical properties and microbial acceptance of developed pasteurized milk. Active compounds of plant extracts were identified through GCMS analysis and the best formulation for the product was selected through a sensory evaluation by 5 point hedonic scale. The formulation of 300ppm of ginger, 100ppm of turmeric and 300ppm of pomegranate was found to be significantly best with relevant to aroma, mouthfeel, taste and overall acceptability at 5% level of significance. Proximate composition of milk samples was determined at first days of shelf life. Total plate count, coliform content and yeast and mould content were evaluated at 1st day, 3rd day and 5th day of storage to confirm 5 days of shelf life. The pH and titratable acidity of milk samples were checked every day of shelf life and antioxidant activity and gallic acid equivalent phenolic content of milk samples and plant extracts were determined at first days of shelf life. When considering physiochemical properties of the final product, antioxidant activity (40.615±0.447) and gallic acid equivalent total phenolic content (0.532±0.004) were significantly higher (p<0.05) in the newly developed product. Antimicrobial properties of plant extracts were checked using agar well diffusion method against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans. All 3 extracts have shown inhibition towards selected pathogenic bacteria and fungi.