Bone extract flavored with essential oils The effect on physical and sensory properties, and the antioxidant and antimicrobial activity

This study aimed to determine the physical properties, antioxidant activity, antimicrobial activity, and sensory evaluation of bone extract flavored with essential oils. Orange and lemon essential oils were added to the liquid at rates of 5% (w/v) and 10% (w/v). The oils improved the extract in terms of color and caused a decrease in pH. DPPH inhibition values range from 0.76 to 34.51% and ABTS values range from 7.19 to 36.43%. E. coli and S. aureus were used to measure the antibacterial activity at concentrations of 4 log cfu/ml and 6 log cfu/ml. It has been found that bone extract flavored with essential oils showed inhibitory activity against the tested pathogens. Extract with added orange essential oil gave the best results in terms of sensory properties. The results were significantly (p < 0.05) affected by adding the oil. These results indicate that the addition of orange and lemon essential oils to bone extract increases its functional properties.