Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection.

Abstract

With scientific advancement in the field of food science and technology, there has been an increased availability of innovative ingredients that can be utilized towards value addition, quality enhancement, natural preservation, shelf life enhancement and adding novelty to traditional Indian dairy products. Here a scientific attempt has been made to increase the anti-oxidative and anti-microbial potential of burfi, a popular confection of Indian sub-continent with low shelf life using herbal essential oils (EOs) (natural preservative, antioxidant and antimicrobial) such as curry leaf (CRYF) (0.05-0.15ppm) and clove bud (CLVB) (0.15-0.25ppm) EO. Samples were subjected to physico-chemical, sensory, anti-oxidant and microbiological analysis and the results revealed that increasing the herbal EOs levels in burfi led to increase in anti-microbial and anti-oxidative attributes but simultaneously decreased the sensory attributes. Physico-chemical attributes remained unaffected upon EOs incorporation. Principal component analysis revealed 81.5% relation between the burfi samples and its quality attributes (DPPH activity, ABTS activity, total phenolic content, sensory attributes, standard plate count, yeast and mould count, moisture content, water activity, lightness, L* value, redness, a* value and yellowness, b* value). Herbal EOs i.e. CRYF@0.10ppm and CLVB@0.20ppm on khoa basis were found optimum for incorporation into burfi for enhancing storage stability without compromising the sensory acceptability.