Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Abstract

e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

“…Many authors have investigated the influence of different additives on the rheological parameters of yoghurts. Dabija et al [ 29 ], who evaluated yoghurts enriched with different herb extracts, also showed their lower viscosity values in comparison with the control sample. While El Said et al [ 13 ], evaluating yoghurts fortified with pomegranate peel extract, concluded that the increase of the additive concentration negatively influenced the viscosity, which was explained by its impact on the aggregation of the casein network in yoghurts via electrostatic interaction, and in the resistance of the yoghurt matrix to flow.…”

“…The maintenance of high antioxidant activity may also be a result of the presence in the products of other bioactive compounds such as peptides and amino acids, which also function as antioxidants. Many authors in their research have shown that the antioxidant activity of yoghurts is influenced by the kind and amount of polyphenolic additive [ 29 , 34 ]. Analyzing yoghurts enriched with the addition of 15% and 30% of strawberry pulp, Jaster et al [ 34 ] proved a significant elevation of antioxidant activity in those products.…”

Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt

“…Yogurt is one of the most commonly used fermented milk products that has received special attention due to its proven health features [1].…”

Research on the quality assurance of fermented dairy products with addition of bioactive compounds from medicinal plants

“…* Yogurt is an important source of bioactive peptides which are formed during fermentation, but generally has limited antioxidant activity. For this reason, in recent times, it's a great interest to produce yogurt with natural antioxidants [3]. Bioactive food components have multiple beneficial effects on many diseases and are usually found in multiple forms such as glycosylated, esterified, thiolated or hydroxylated [2].…”

“…Herbal nutraceuticals are an alternative for people who want to prevent and treat certain diseases. Therefore, in the recent past, it has been an increase in the demand for herbal medicines in various food products, especially in yogurt [3]. Basil (Ocimum basilicum L.) is part of the Lamiaceae family and is widely used in culinary art.…”