Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life

• Главные авторы: Rosa Palmeri (Автор), Lucia Parafati (Автор), Daniela Trippa (Автор), Laura Siracusa (Автор), Elena Arena (Автор), Cristina Restuccia (Автор), Biagio Fallico (Автор)
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• Опубликовано: MDPI AG, 2019-07-01T00:00:00Z.
• Предметы: article
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An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In...