Production and Stabilization of Functional Butter with Artemisia absinthium L. Essential Oil Incorporation

Document Type : Original Research

Authors
M. Boulares 1
A. Bezzezi 2
Y. Zarrogh 3
O. Ben Moussa 2
I. Mahmoudi 2
M. Hassouna 2
1 Higher Institute of Food Industries of Tunisia (ESIAT), Research Laboratory: Technological Innovation and Food Security: LR22-AGR01, Tunisia.t
2 Higher Institute of Food Industries of Tunisia (ESIAT), Research Laboratory: Technological Innovation and Food Security: LR22-AGR01, Tunisia.
3 National Institute of Agronomic Research of Tunisia (INRAT), Rue Hédi Karray, TN-2049 Ariana, Tunisia.
10.22034/jast.25.3.623
Abstract
This study aimed to evaluate the effect of Artemisia absinthium L. Essential Oil (EO) incorporation at various concentrations on the properties and oxidative stability of butter during 2 months of refrigerated storage. The obtained results on peroxide value, acidity, fatty acids, antiradical scavenging activity, and physical and microbiological properties confirmed the effectiveness of Artemisia EO incorporation in fat rich dairy foods. New produced butters can be classified as functional products due to their strong antioxidant activity, better oxidative stability, and richness in essential unsaturated fatty acids when compared to the control. All quality parameters were improved with Artemisia EO enrichment, however, descriptive sensorial analysis showed that the lowest concentration of about 45 ppm of the product was the most preferred in terms of color, odor, taste, firmness and overall acceptability. Due to its positive effects on all butter properties, Artemisia absinthium EO can be used as natural antioxidant and antimicrobial agent in food industries.

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Journal of Agricultural Science and Technology
Volume 25, Issue 3
May and June 2023
Pages 623-634