Skip to content
2000
Volume 21, Issue 2
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Background

Thanks to its rich polyphenols and antioxidant content, is a natural healthy ingredient.

Objective

This study aimed to evaluate the effect of 0-7.5 (/) extract supplementation on probiotic yogurt's physicochemical, sensory, and microbiological characteristics.

Methods

Color, pH, texture profile analysis, total phenolic content, antioxidant activity, fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses were performed, as well as rheological, microbiological, and sensory analyses.

Results

As the amount of extract increased, dry matter, protein, fat, water holding capacity, phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased, whereas titrable acidity and syneresis values of yogurts significantly decreased (<0.05). The probiotic bacteria count of the yogurts enriched with was >7 log CFU/mL. The samples containing 5% extract received the highest scores from the panelists.

Conclusion

It is possible to produce probiotic yogurt with functional properties using extract, which is a rich source of antioxidant compounds.

Loading

Article metrics loading...

/content/journals/cnf/10.2174/0115734013276815231129103609
2024-01-24
2025-02-21
Loading full text...

Full text loading...

References

  1. GranatoD. NunesD.S. BarbaF.J. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal.Trends Food Sci. Technol.201762132210.1016/j.tifs.2016.12.010
    [Google Scholar]
  2. KaurS. DasM. Functional foods: An overview.Food Sci. Biotechnol.201120486187510.1007/s10068‑011‑0121‑7
    [Google Scholar]
  3. ŠeregeljV. VulićJ. ĆetkovićG. Čanadanovć-BrunetJ. Tumbas ŠaponjacV. StajčićS. Natural bioactive compounds in carrot waste for food applications and health benefits.Stud Nat Prod Chem202030734410.1016/B978‑0‑12‑819483‑6.00009‑6
    [Google Scholar]
  4. HeimK.E. TagliaferroA.R. BobilyaD.J. Flavonoid antioxidants: Chemistry, metabolism and structure-activity relationships.J. Nutr. Biochem.2002131057258410.1016/S0955‑2863(02)00208‑5 12550068
    [Google Scholar]
  5. Fernández-MazuecosM. VargasP. Ecological rather than geographical isolation dominates Quaternary formation of Mediterranean Cistus species.Mol. Ecol.20101971381139510.1111/j.1365‑294X.2010.04549.x 20196815
    [Google Scholar]
  6. Gaweł-BębenK. Kukula-KochW. HoianU. CzopM. Strzępek-GomółkaM. AntosiewiczB. Characterization of cistus × incanus L. and cistus ladanifer L. Extracts as potential multifunctional antioxidant ingredients for skin protecting cosmetics.Antioxidants20209320210.3390/antiox9030202 32121584
    [Google Scholar]
  7. RiehleP. VollmerM. RohnS. Phenolic compounds in Cistus incanus herbal infusions - Antioxidant capacity and thermal stability during the brewing process.Food Res. Int.201353289189910.1016/j.foodres.2012.09.020
    [Google Scholar]
  8. GoriA. FerriniF. MarzanoM. Characterisation and antioxidant activity of crude extract and polyphenolic rich fractions from C. incanus leaves.Int. J. Mol. Sci.2016178134410.3390/ijms17081344 27548139
    [Google Scholar]
  9. MikulecA. KowalskiS. MakarewiczM. SkoczylasŁ. TabaszewskaM. Cistus extract as a valuable component for enriching wheat bread.Lebensm. Wiss. Technol.201910871310.1016/j.lwt.2019.108713
    [Google Scholar]
  10. FijanS. Microorganisms with claimed probiotic properties: An overview of recent literature.Int. J. Environ. Res. Public Health20141154745476710.3390/ijerph110504745 24859749
    [Google Scholar]
  11. CruzA.G. WalterE.H.M. CadenaR.S. Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt.Food Res. Int.20104351444144810.1016/j.foodres.2010.04.028
    [Google Scholar]
  12. AtwaaE.S.H. ShaheinM.R. El-SattarE.S.A. HijazyH.H.A. AlbrakatiA. ElmahallawyE.K. Bioactivity, physicochemical and sensory properties of probiotic yoghurt made from whole milk powder reconstituted in aqueous fennel extract.Fermentation2022825210.3390/fermentation8020052
    [Google Scholar]
  13. OliveiraM.N. SodiniI. RemeufR. TissierJ.P. CorrieuG. Manufacture of fermented lactic beverages containing probiotic cultures.J. Food Sci.20026762336234110.1111/j.1365‑2621.2002.tb09550.x
    [Google Scholar]
  14. AllgeyerL.C. MillerM.J. LeeS.Y. Drivers of liking for yogurt drinks with prebiotics and probiotics.J. Food Sci.2010754S212S21910.1111/j.1750‑3841.2010.01579.x 20546424
    [Google Scholar]
  15. KaminaridesS. StamouP. MassourasT. Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content.Int. J. Food Sci. Technol.20074291019102810.1111/j.1365‑2621.2006.01320.x
    [Google Scholar]
  16. FreitasM. The benefits of yogurt, cultures, and fermentation.Microb Gastrointest Pathophysiol201720923310.1016/B978‑0‑12‑804024‑9.00024‑0
    [Google Scholar]
  17. VasiljevicT. ShahN.P. Fermented milk: Health benefits beyond probiotic effect.In: Handbook of Food Products Manufacturing.Wiley200710.1002/9780470113554.ch51
    [Google Scholar]
  18. EjtahedH.S. Mohtadi-NiaJ. Homayouni-RadA. NiafarM. Asghari-JafarabadiM. MofidV. Probiotic yogurt improves antioxidant status in type 2 diabetic patients.Nutrition201228553954310.1016/j.nut.2011.08.013 22129852
    [Google Scholar]
  19. MousaviS.N. SabooriS. AsbaghiO. Effect of daily probiotic yogurt consumption on inflammation: A systematic review and meta-analysis of randomized Controlled Clinical trials.Obes. Med.20201810022110.1016/j.obmed.2020.100221
    [Google Scholar]
  20. Iriondo-DeHondM. MiguelE. del CastilloM. Food byproducts as sustainable ingredients for innovative and healthy dairy foods.Nutrients20181010135810.3390/nu10101358 30249001
    [Google Scholar]
  21. PrigentS.V.E. GruppenH. VisserA.J.W.G. van KoningsveldG.A. de JongG.A.H. VoragenA.G.J. Effects of non-covalent interactions with 5-O-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins.J. Agric. Food Chem.200351175088509510.1021/jf021229w 12903974
    [Google Scholar]
  22. YukselZ. AvciE. ErdemY.K. Characterization of binding interactions between green tea flavanoids and milk proteins.Food Chem.2010121245045610.1016/j.foodchem.2009.12.064
    [Google Scholar]
  23. ShoriA.B. Proteolytic activity, antioxidant, and α-Amylase inhibitory activity of yogurt enriched with coriander and cumin seeds.Lebensm. Wiss. Technol.202013310991210.1016/j.lwt.2020.109912
    [Google Scholar]
  24. GourajiE.M. Soleimanian-ZadS. GhiaciM. Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage.Lebensm. Wiss. Technol.2019102230223610.1016/j.lwt.2018.09.057
    [Google Scholar]
  25. AOACOfficial Methods of Analysis of AOAC International.17th ed.. Washington, DC, USAAOAC International2000
    [Google Scholar]
  26. ZubairiS.I. IshakN. SaniN.A. KasimZ.M. NurzahimZ. Yogurt drink spoilage profiles: Characterization of physico-chemical properties and coliform potability analysis.Arab. J. Chem.202114910334010.1016/j.arabjc.2021.103340
    [Google Scholar]
  27. ZhangT. JeongC.H. ChengW.N. Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt.Lebensm. Wiss. Technol.201910127628410.1016/j.lwt.2018.11.010
    [Google Scholar]
  28. ShoriA.B. BabaA.S. Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk.J. Saudi Chem. Soc.201418545646310.1016/j.jscs.2011.09.014
    [Google Scholar]
  29. PanL.H. LiuF. LuoS.Z. LuoJ. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility.Lebensm. Wiss. Technol.201911510847910.1016/j.lwt.2019.108479
    [Google Scholar]
  30. GutfingerT. Polyphenols in olive oils.J. Am. Oil Chem. Soc.1981581196696810.1007/BF02659771
    [Google Scholar]
  31. ShoriA.B. RashidF. BabaA.S. Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt.Lebensm. Wiss. Technol.201894333910.1016/j.lwt.2018.04.032
    [Google Scholar]
  32. WuT. DengC. LuoS. LiuC. HuX. Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation.Food Hydrocoll.202313510812210.1016/j.foodhyd.2022.108122
    [Google Scholar]
  33. AhmedI.A.M. AlqahH.A.S. SalehA. Al-JuhaimiF.Y. BabikerE.E. GhafoorK. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract.Lebensm. Wiss. Technol.202113711038910.1016/j.lwt.2020.110389
    [Google Scholar]
  34. AndrewW. Manual of Food Quality Control 4. Rev. 1. Microbiological analysis. FAO of the United Nations. Rome. 1992.FAO Food Nutr. Pap.19921441338
    [Google Scholar]
  35. ÖzçelikS. Gıda Mikrobiyolojisi Uygulama Kılavuzu.Süleyman Demirel University Faculty of Agriculture Publishing1998
    [Google Scholar]
  36. HalkmanA.K. Gıda Mikrobiyolojisi Uygulamaları.AnkaraBaşak Printing Ltd. Şti2005
    [Google Scholar]
  37. Yilmaz-ErsanL. TopcuogluE. Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk.J. Food Sci. Technol.202259113314310.1007/s13197‑021‑04994‑w 33583953
    [Google Scholar]
  38. ArdabilchiM.M. AmjadiS. ArdabilchiM.M. RoufegarinejadL. JafariS.M. Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties.Powder Technol.2020359768410.1016/j.powtec.2019.09.082
    [Google Scholar]
  39. SahingilD. GC/MS-olfactometric characterization of the volatile compounds, determination antimicrobial and antioxidant activity of essential oil from flowers of calendula (Calendula officinalis L.).J. Essent. Oil-Bear. Plants20192261571158010.1080/0972060X.2019.1703829
    [Google Scholar]
  40. JasterH. ArendG.D. RezzadoriK. ChavesV.C. ReginattoF.H. PetrusJ.C.C. Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration.Food Res. Int.201810411912510.1016/j.foodres.2017.10.006 29433776
    [Google Scholar]
  41. BrahmiF. MerchicheF. MokhtariS. Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study.J. Food Process. Preserv.202045215126
    [Google Scholar]
  42. KimD.H. ChoW.Y. YeonS.J. ChoiS.H. LeeC.H. Effects of lotus (Nelumbo nucifera) leaf on quality and antioxidant activity of yogurt during refrigerated storage.Food Sci. Anim. Resour.201939579280310.5851/kosfa.2019.e69 31728448
    [Google Scholar]
  43. TsengA. ZhaoY. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.Food Chem.2013138135636510.1016/j.foodchem.2012.09.148 23265499
    [Google Scholar]
  44. LeeJ.H. HwangH.J. Quality characteristics of curd yogurt with rubus coreanum miquel juice.Culin Sci Hospital Res2006122195205
    [Google Scholar]
  45. García-PérezF.J. LarioY. Fernández-LópezJ. SayasE. Pérez-AlvarezJ.A. SendraE. Effect of orange fiber addition on yogurt color during fermentation and cold storage.Color Res. Appl.200530645746310.1002/col.20158
    [Google Scholar]
  46. BakirciI. KavazA. An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage.Int. J. Dairy Technol.200861327027610.1111/j.1471‑0307.2008.00409.x
    [Google Scholar]
  47. JoungJ.Y. LeeJ.Y. HaY.S. Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts.Han-gug Chugsan Sigpum Hag-hoeji2016361909910.5851/kosfa.2016.36.1.90 27499669
    [Google Scholar]
  48. LiuD. LvX.X. Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration.J. Food Process. Preserv.201813856
    [Google Scholar]
  49. SahB.N.P. VasiljevicT. McKechnieS. DonkorO.N. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage.Lebensm. Wiss. Technol.20166597898610.1016/j.lwt.2015.09.027
    [Google Scholar]
  50. AzizniaS. KhosrowshahiA. MadadlouA. RahimiJ. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.J. Dairy Sci.20089172545255210.3168/jds.2007‑0875 18565911
    [Google Scholar]
  51. IzadiZ. NasirpourA. GaroosiG.A. TamjidiF. Rheological and physical properties of yogurt enriched with phytosterol during storage.J. Food Sci. Technol.20155285341534610.1007/s13197‑014‑1593‑2 26243963
    [Google Scholar]
  52. BierzuńskaP. Cais-SokolińskaD. YiğitA. Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins.Foods201981154810.3390/foods8110548 31689896
    [Google Scholar]
  53. SilvaD.F. JuniorN.N.T. GomesR.G. dos Santos PozzaM.S. BrittenM. MatumotoP.T. Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract.J. Food Sci. Technol.20178618
    [Google Scholar]
  54. El BouchikhiS. PagèsP. El AlaouiY. IbrahimiA. BensoudaY. Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system.BMC Biotechnol.20191915710.1186/s12896‑019‑0539‑1 31375117
    [Google Scholar]
  55. SalehiM. GhorbaniM. MahoonkS.A. KhomeiriM. Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract.J. Food Meas. Charact.20211554288429610.1007/s11694‑021‑00949‑z
    [Google Scholar]
  56. YildizE. OzcanT. Functional and textural properties of vegetable‐fibre enriched yoghurt.Int. J. Dairy Technol.201972219920710.1111/1471‑0307.12566
    [Google Scholar]
  57. ÖztürkH.İ. AydınS. SözeriD. DemirciT. SertD. AkınN. Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics.Lebensm. Wiss. Technol.20189062062610.1016/j.lwt.2018.01.012
    [Google Scholar]
  58. Ramirez-SantiagoC. Ramos-SolisL. Lobato-CallerosC. Peña-ValdiviaC. Vernon-CarterE.J. Alvarez-RamírezJ. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties.J. Food Eng.2010101322923510.1016/j.jfoodeng.2010.06.023
    [Google Scholar]
  59. AmirdivaniS. BabaA.S. Rheological properties and sensory characteristics of green tea yogurt during storage.Life Sci. J.201312378390
    [Google Scholar]
  60. ZhaoY. ZhangJ. WuF. Evaluating the effect of electromagnetic stir-frying barley flour on yoghurt quality.J. Food Qual.202020201910.1155/2020/3040564
    [Google Scholar]
  61. GürbüzZ. KotanT.E. ŞengülM. Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser.Int. Dairy J.2020104938
    [Google Scholar]
  62. AlimentariusC. Codex standard for fermented milks (CODEX STAN 243-2003).In: Milk and Milk Products.Rome, ItalyFAO/WHO2015
    [Google Scholar]
  63. DemirkolM. TarakciZ. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt.Lebensm. Wiss. Technol.20189777077710.1016/j.lwt.2018.07.058
    [Google Scholar]
  64. PapadopoulouA. FrazierR.A. Characterization of protein-polyphenol interactions.Trends Food Sci. Technol.2004153-418619010.1016/j.tifs.2003.09.017
    [Google Scholar]
  65. ArslanerA. SalikM.A. Bakirciİ. The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt.J. Food Sci. Technol.202158122323310.1007/s13197‑020‑04533‑z 33505067
    [Google Scholar]
/content/journals/cnf/10.2174/0115734013276815231129103609
Loading
/content/journals/cnf/10.2174/0115734013276815231129103609
Loading

Data & Media loading...


  • Article Type:
    Research Article
Keyword(s): antioxidant; C. incanus; Enriched yogurt; functional nutrients; phenolic; probiotic
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test