Abstract
The aril extract (0.4% g/mL) of Gac fruit in milk supplement can inhibit cancer cell lines. Moreover, the extract has no toxicity against normal cells. In a sensory test, sterilized low-fat milk supplemented with 0.4% extract did not have different sensory score compared to the control. During the sterilization process, extract was not significantly different from the control. In sterilization (121°C, 15 min), adding Gac fruit extract in low-fat milk results in antioxidant activity increase. The extract increased values for the redness and yellowness of sterilized low fat, but the lightness decreased. Also, the extract slightly decreased the alcohol stability of sterilized low-fat milk. At an accelerated rate (50°C, 28 days), there was no effect of the extract addition on protein aggregation in low-fat milk. Moreover, the TBA values indicate the ability of the extract to inhibit lipid oxidation. Finally, Gac fruit extract added to milk may possibly extend the shelf life of sterilized low-fat milk and improve its antioxidant and anticancer activity properties.
Highlights
Nowadays, people are interested in functional foods due to the fact that they are associated with a healthy and long life
The rosemary and green tea extracts were tested for their effects on pasteurized low-fat milk, and it was found that milk antioxidant activity and phenolic content increased after their addition [13]
Folin–Ciocalteu’s reagent, trichloroacetic acid (TCA), hydrochloric acid (HCl), sodium hydroxide (NaOH), isoamyl alcohol, and acetone were purchased from Carlo Erba (Val-de-Reuil, France)
Summary
People are interested in functional foods due to the fact that they are associated with a healthy and long life. The aril of Gac extracted by hot water has been reported to have antitumor and anticancer activities [9]. Many applications of plant extracts as ingredients in milk products have been previously reported. Low-fat milk supplemented with tea, coffee, and cocoa extracts displays increased protein stability [11]. The rosemary and green tea extracts were tested for their effects on pasteurized low-fat milk, and it was found that milk antioxidant activity and phenolic content increased after their addition [13]. The aril of Gac fruit was extracted by hot water and treated under 121°C for 15 min, and its antioxidant and antiproliferative activities were examined. The effects of the extract on color, sensory attributes, and protein stability of sterilized low-fat milk were determined
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