Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Research Article Volume 5 Issue 7

Lycium barbarum and Delphinium denudatum for Hastened Lipid Oxidation and Microbial Stability of Heat-Desiccated Milk Model System

Surbhi Sharma, Arvind Kumar* and Humaira Fayaz

Division of Livestock Products Technology, FVSc and AH, SKUAST, Jammu, India

*Corresponding Author: Arvind Kumar, Division of Livestock Products Technology, FVSc and AH, SKUAST, Jammu, India.

Received: February 27, 2023; Published: June 19, 2023


Heat desiccation of milk viz., khoa is one of the common processing methods of various dairy products. Khoa is a traditional dairy product used as the base for many sweets. Being nutrient dense, they are vulnerable to lipolysis and proteolysis. Due to excessive pro-oxidant formation in the human body, oxidative stress is produced and the immunity of individuals is lowered, leading to several lifestyle diseases and making people prone to COVID-19 in the current scenario. The present study aimed to prepare functional khoa exploring antioxidants of two locally available herbs Lycium barbarum and Delphinium denudatum to make them functional dairy products. The value-added khoa was optimized for its preparation with the fortification of 4% Lycium barbarum and 0.50% Delphinium denudatum. The fortified khoa was optimized and standardized for its preparation and subjected to an invitro antioxidant profile viz. total phenols, total flavonoids content, DPPH, ABTS and FRAP assays and product storage profile. The value-added khoa prepared with 4% Lycium barbarum and 0.50% Delphinium denudatum had a shelf life of more than 28 days at refrigeration storage. Thus, functional khoa can be prepared with the fortification of 4% Lycium barbarum and 0.50% Delphinium denudatum.

Keywords: Delphinium Denudatum; Khoa; Milk Model System; Lycium Barbarum


  1. Amagase H and Farnsworth NR. “A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)”. Food Research International 44 (2011): 1702-1717.v
  2. “Compendium of methods for the microbiological examination of foods. 2ⁿ ͩ edition (ed. ML. Speck)”. American Public Health Association Washington, DC (1993).
  3. Badola R., et al. “Effect of clove bud and curry leaf essential oils on the anti-oxidative and antimicrobial activity of burfi, a milk based confection”. Journal of Food Science and Technology3 (2018): 4802-4810.
  4. Bansal V., et al. “Optimization of antioxidant rich indigenous food product “burfi” recipe using response surface methodology and its storage study”. International Journal of Agricultural Engineering 11 (2018): 41-45.
  5. Benchennouf A., et al. “Phytochemical analysis and antioxidant activity of Lycium barbarum (Goji) cultivated in Greece Amina”. Pharmaceutical Biology1 (2017): 596-602.
  6. Byambasuren SE., et al. “Medicinal value of wolfberry (Lycium barbarum)”. Journal of Medicinal Plants Studies 7.4 (2019): 90-97.
  7. Cheng J., et al. “An evidence-based update on the pharmacological activities and possible molecular targets of Lycium barbarum polysaccharides”. Drug design, Development and Therapy, 9 (2015): 33-78.
  8. Chen FJ., et al. “Low-temperature headspace-trap gas chromatography with mass spectrometry for the determination of trace volatile compounds from the fruit of Lycium barbarum. Journal of Separation Science 38 (2015): 670-676.
  9. Fadiloglu EE and Çoban MZ. “The Effects of Goji Berry (Lycium barbarum) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) Sausages”. Journal of Agricultural Sciences 29.4 (2019): 702-710.
  10. Ferreria JMM., et al. “Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Gojiberry (Lycium barbarum)”. Journal of Food Science3 (2017): 818-824.
  11. Gupta AK., et al. “Physicochemical study of Delphinium denudatum Wall (Ranunculales: Ranunculaceae) and their antioxidant activity”. Brazilian Journal of Biological Sciences11 (2019): 161-169.
  12. Islam T., et al. “Comparative studies on phenolic profles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum)”. Chemistry Central Journal1 (2017): 59.
  13. Jiang Y., et al. “Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications”. Journal of Functional Foods 77 (2021): 1756-4646.
  14. Koniecko ES. “Handbook for Meat Chemists”. A very Pub Group Inc, Wayne, New Jersy (1979).
  15. “Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties”. Food Science 18.3 (1983): 878-881.
  16. Kumari K., et al. “Antimicrobial potential of Delphinium denudatum”. Bulletin of Environmental Pharmacological Life Sciences 8 (2019): 152-158.
  17. Mocan A., et al. “Polyphenolic content, antioxidant and antimicrobial activities of Lycium barbarum and Lycium chinense Mill. Leaves”. Molecules19.7 (2014): 10056-10073.
  18. Montesano D., et al. “Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage”. Foods 8 (2019): 179.
  19. Neethu CS and Nair SV. “Development of Herbal and Spiced Paneer”. International Research Journal of Engineering and Technology4 (2020): 2395-0056.
  20. Olech M., et al. “Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum Fruit”. Molecules 25 (2020): 4538.
  21. Ordon Ez AAL., et al. “Antioxidant activities of Sechium edule (Jacq.) Swart extracts”. Food Chemistry 97 (2006): 452-458.
  22. Qian D., et al. “Systematic review of chemical constituents in the genus Lycium (Solanaceae)”. Molecules 22.6 (2017):
  23. Ranjan S., et al. “Nanoscience and nanotechnologies in food industries: opportunities and research trends”. Journal of Nanoparticle Research 16 (2014):
  24. Rasane P., et al. “Khoa: A Heat Desiccated Indigenous Indian Dairy Product”. Research Journal of Pharmaceutical, Biological and Chemical Sciences5 (2015): 39.
  25. Rauf E. “Jadwar (Delphinium denudate): A potent drug for various ailments”. American Journal of Pharmacy and Health Research1.9 (2013): 23-26.
  26. Rotar AM., et al. “Effect of Goji berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yogurt”. Notulae Botanicae Horti Agrobotanici Clujnapoca1 (2015): 196-203.
  27. Sharma S., et al. “Withania somnifera fruit extract is effective in controlling microbial growth and lipid oxidation and improves the functional value of cheese”. Food Chemistry Advances 2 (2023): 100204.
  28. Sharma R., et al. “Rubia cordifolia based novel edible film for improved lipid oxidative and microbial stability of meat products”. Journal of Food Processing and Preservation (2021): e15654.
  29. Sharma R., et al. “Characterization of Commiphora wightiiBased Bioactive Edible Film and its Efficacy for Improving the Storage Quality of Meat Products”. Journal of Food Safety (2021).
  30. Siddique NA., et al. “Mechanism Based Protective Effect of Delphinium Denudatum on Cisplatin Induced Nephrotoxicity”. World Journal of Pharmacy and Pharmaceutical Sciences3 (2014): 2063-2077.
  31. Skenderidis P., et al. “Chemical Properties, Fatty-Acid Composition, and Antioxidant Activity of Goji Berry (Lycium barbarum and Lycium chinense Mill.) Fruits”. Antioxidants, 8.3 (2019): 60.
  32. Suresh G., et al. “Green synthesis of silver nanoparticles using Delphinium denudatum root extract exhibits antibacterial and mosquito larvicidal activities”. Molecular and Biomolecular Spectroscopy 127 (2014): 61-66.
  33. Taneva I and Zlatev Z. “Total Phenolic Content and Antioxidant Activity of Yogurt with Gojiberries (Lycium Barbarum)”. Alimentară1 (2020): 125-131.
  34. Vithushana T and Jayaweera BPA. “Aloe vera as a natural preservative on the shelf life of Flavoured Pasteurized Milk”. International Research Journal of Engineering and Technology 4 (2020): 3502-3504.


Citation: Arvind Kumar., et al. “Lycium barbarum and Delphinium denudatum for Hastened Lipid Oxidation and Microbial Stability of Heat-Desiccated Milk Model System".Acta Scientific Veterinary Sciences 5.7 (2023): 69-81.


Copyright: © 2023 Arvind Kumar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate35%
Acceptance to publication20-30 days
Impact Factor1.008

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is June 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US