Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties
Since milk is a highly nutritious and perishable substance, it is crucial to preserve it naturally without compromising its nutritional content. Tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) contain significant amounts of bioactive substances, essential oils, and polyphenols that prevent...
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2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002124 |
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| author | Israt Zahan Saila Md. Rakibul Islam Zohora Khatun Akhie S.M. Mahbubur Rahman Md. Emdadul Islam Khondoker Moazzem Hossain |
| author_facet | Israt Zahan Saila Md. Rakibul Islam Zohora Khatun Akhie S.M. Mahbubur Rahman Md. Emdadul Islam Khondoker Moazzem Hossain |
| author_sort | Israt Zahan Saila |
| collection | DOAJ |
| description | Since milk is a highly nutritious and perishable substance, it is crucial to preserve it naturally without compromising its nutritional content. Tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) contain significant amounts of bioactive substances, essential oils, and polyphenols that prevent oxidation, enzymatic processes, and the development of microbes in milk. They also contribute to potential health benefits and possess anti-inflammatory, analgesic, anti-diabetic, and anti-cancer properties. Therefore, the study has been undertaken to evaluate the impact of tulsi ethanolic extract (TEE), moringa ethanolic extract (MEE), and moringa water extracts (MWE) from leaves as natural preservatives of raw milk. Cow milk was collected from an organized dairy farm and tested by adding concerned extracts at different concentrations: T0 = control (milk only), T1 = 0.75 mL/100 mL, T2 = 1.25 mL/100 mL, T3 = 1.5 mL/100 mL, T4 = 1.75 mL/100 mL, and T5 = 2 mL/100 mL, and the physicochemical, microbiological, and antioxidant parameters were examined at regular intervals at 35 ± 2°C. Milk samples were added at different concentrations of treatments, which showed a significant difference (p < 0.05) regarding pH, titratable acidity, clot-on-boiling (COB), antioxidants, and standard plate count (total viable and total coliform count). The most acceptable results in different tests were observed in TEE for the treatments T2, T3, T4, and T5, maintaining effectiveness for up to 15 h. For moringa, the EtOH extract remained effective for up to 14 h, while the water extract was effective for up to 11 h, each tested separately for the treatments T3, T4, and T5. The antioxidant potential showed a dose-dependent manner with the following trends for different extracts as TEE > MEE > MWE. The antioxidant activity from TEE and MEE showed highly significant differences (p ≤ 0.01) compared to MWE. The shelf life of the milk sample was extended with TEE and MEE for 15 h, whereas MWE was preserved for 12 h for the treatments T2, T3, T4, and T5. Higher extract concentrations did not yield better results. The study highlights the potential of plant-based extracts as natural, cost-effective preservatives in dairy processing, especially in regions with limited refrigeration. These extracts could be formulated as liquid or powdered additives to enable commercial adoption, but regulatory approvals are needed. Therefore, the optimum level of extract concentration is of utmost importance for reducing resource misusage and maintaining the quality of raw milk for an optimum duration. |
| format | Article |
| id | doaj-art-fb455a73081d46a9b8d4757b976a72c7 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-fb455a73081d46a9b8d4757b976a72c72025-08-20T02:39:59ZengElsevierApplied Food Research2772-50222025-06-015110090410.1016/j.afres.2025.100904Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial propertiesIsrat Zahan Saila0Md. Rakibul Islam1Zohora Khatun Akhie2S.M. Mahbubur Rahman3Md. Emdadul Islam4Khondoker Moazzem Hossain5Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, BangladeshDepartment of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, BangladeshBiotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, BangladeshBiotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, BangladeshBiotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, BangladeshBiotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh; Department of Genetic Engineering and Biotechnology, Daffodil International University, Daffodil Smart City (DSC), Birulia, Savar, Dhaka-1216, Bangladesh; Corresponding author.Since milk is a highly nutritious and perishable substance, it is crucial to preserve it naturally without compromising its nutritional content. Tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) contain significant amounts of bioactive substances, essential oils, and polyphenols that prevent oxidation, enzymatic processes, and the development of microbes in milk. They also contribute to potential health benefits and possess anti-inflammatory, analgesic, anti-diabetic, and anti-cancer properties. Therefore, the study has been undertaken to evaluate the impact of tulsi ethanolic extract (TEE), moringa ethanolic extract (MEE), and moringa water extracts (MWE) from leaves as natural preservatives of raw milk. Cow milk was collected from an organized dairy farm and tested by adding concerned extracts at different concentrations: T0 = control (milk only), T1 = 0.75 mL/100 mL, T2 = 1.25 mL/100 mL, T3 = 1.5 mL/100 mL, T4 = 1.75 mL/100 mL, and T5 = 2 mL/100 mL, and the physicochemical, microbiological, and antioxidant parameters were examined at regular intervals at 35 ± 2°C. Milk samples were added at different concentrations of treatments, which showed a significant difference (p < 0.05) regarding pH, titratable acidity, clot-on-boiling (COB), antioxidants, and standard plate count (total viable and total coliform count). The most acceptable results in different tests were observed in TEE for the treatments T2, T3, T4, and T5, maintaining effectiveness for up to 15 h. For moringa, the EtOH extract remained effective for up to 14 h, while the water extract was effective for up to 11 h, each tested separately for the treatments T3, T4, and T5. The antioxidant potential showed a dose-dependent manner with the following trends for different extracts as TEE > MEE > MWE. The antioxidant activity from TEE and MEE showed highly significant differences (p ≤ 0.01) compared to MWE. The shelf life of the milk sample was extended with TEE and MEE for 15 h, whereas MWE was preserved for 12 h for the treatments T2, T3, T4, and T5. Higher extract concentrations did not yield better results. The study highlights the potential of plant-based extracts as natural, cost-effective preservatives in dairy processing, especially in regions with limited refrigeration. These extracts could be formulated as liquid or powdered additives to enable commercial adoption, but regulatory approvals are needed. Therefore, the optimum level of extract concentration is of utmost importance for reducing resource misusage and maintaining the quality of raw milk for an optimum duration.http://www.sciencedirect.com/science/article/pii/S2772502225002124Plant extractMilk preservationAntioxidantsMicrobial loadShelf life |
| spellingShingle | Israt Zahan Saila Md. Rakibul Islam Zohora Khatun Akhie S.M. Mahbubur Rahman Md. Emdadul Islam Khondoker Moazzem Hossain Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties Applied Food Research Plant extract Milk preservation Antioxidants Microbial load Shelf life |
| title | Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties |
| title_full | Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties |
| title_fullStr | Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties |
| title_full_unstemmed | Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties |
| title_short | Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties |
| title_sort | effect of tulsi ocimum sanctum and moringa moringa stenopetala leaf extract of natural preservatives for raw milk studies on physicochemical antioxidant and microbial properties |
| topic | Plant extract Milk preservation Antioxidants Microbial load Shelf life |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002124 |
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