Development of ginger, turmeric oleoresins and pomegranate peel extracts incorporated pasteurized milk with pharmacologically important active compounds

Abstract

The purpose of this study is to develop pasteurized milk incorporated with pharmacologically important active compounds in ginger (Zingiber officinale), turmeric (Zingiber officinale) and pomegranate (Punica granatum) peel. The aim was to enhance human immunity with acceptable sensory properties in the final product and evaluating proximate composition, physiochemical properties and microbial acceptance. Plant extracts were incorporated to enhance immune responses while providing several health benefits due to their active compounds. To identify active compounds of plant extracts GCMS analysis was conducted and several pharmacological important compounds were identified. The sample was subjected to sensory evaluation by 5 point hedonic scale to analyze the sensory properties to select the best formulation for the product. The formulation of 300 ppm of ginger, 100 ppm of turmeric and 300 ppm of pomegranate was found to be significantly best at 5% level of significance. Proximate composition of fortified and normal milk was measured in first day of shelf life. Proximate composition of fortified sample includes moisture% (87.41 ± 0.45), Fat% (3.73 ± 0.06), Protein% (3.06 ± 0.44), carbohydrate% (4.73 ± 0.06) and ash% (0.69 ± 0.03) content. There was no significant difference (p > 0.05) between standard pasteurized milk and newly developed milk sample with respect to proximate composition except for ash content. When considering physiochemical properties of the fortified final product; antioxidant activity (40.615 ± 0.447) and gallic acid equivalent total phenolic content (0.532 ± 0.004) was significantly higher (p < 0.05). Antimicrobial properties of plant extracts against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans were checked using agar well diffusion method. All 3 extracts have shown inhibition towards selected pathogenic bacteria and fungi. Final product possesses antimicrobial properties, high antioxidant activity and total phenolic content. Thereby, it can be concluded this product has a considerably improved medicinal value than normal milk as it was incorporated with ginger, turmeric and pomegranate peel extracts.