Changes in Phenolic Compounds Profiles in Tea Extracts and the Composition of these Phenolic Compounds in Yogurt

Shori, Amal Bakr; Muniandy, Premalatha; Baba, Ahmad Salihin

doi:10.2174/2212798411999201123205022

Cited by 5 publications

(4 citation statements)

References 35 publications

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“…Green tea yogurt, prepared by enriching traditional yogurt with different tea varieties, is gaining popularity as a new functional food [25]. Recent studies have shown that green tea extracts can be successfully incorporated into yogurt, inducing the synthesis of new phenolic compounds and enhancing antioxidant capacity while maintaining the flavor and viability of beneficial microorganisms [26][27][28].…”

Section: Object and Hypothesis Of The Studymentioning

confidence: 99%

“…While the study highlights the potential of combining probiotics and green tea extract to enhance the nutritional value of yogurt, further research is warranted to elucidate the underlying mechanisms and optimize the formulation for practical applications in the food industry. The paper [28] investigates changes in phenolic compound profiles in tea extracts and the composition of these compounds in yogurt. This study elucidates the impact of tea extract addition on the phenolic composition of yogurt and assesses the potential health-promoting properties of phenolic compounds in the final product.…”

Section: Object and Hypothesis Of The Studymentioning

confidence: 99%

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Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Utebaeva,

Gabrilyants,

Abish

et al. 2024

EEJET

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Functional foods containing probiotics and/or prebiotics are of scientific and practical importance. The method of pre-activating bifidobacteria before their use in the production of fermented milk products has a profound impact on enhancing the quality of the resulting products. Finding ways to shorten the activation time of bifidobacteria in the production of functional foods with probiotics is an urgent task. Shortening the activation time and optimizing enzyme systems of bifidobacteria with antioxidants are crucial for innovative probiotic fermented milk technology. The object of this research is the technology of fermented acidophilic products enriched with bifidobacteria activated using Prunus padus (bird cherry) extract, known for its antioxidant properties. The finished product showed a significant increase in bifidobacteria count, reaching 1×109 CFU, and a 25.7 % boost in L. acidophilus after 7 days. Furthermore, the activation of bifidobacteria by Prunus padus extract resulted in a threefold increase in the histidine content and increased the content of oleic, eicosanoic, linoleic, arachidonic, and docosahexaenoic acids by 10.0 %, 26.4 %, 14.4 %, 22.6 %, and 66.6 % in the experimental sample compared to the control sample, respectively. Moreover, pentadecanoic, selacholeic, eicosatrienoic acids and tyrosine were present in the experimental but not in the control sample. Microbiological safety tests found no pathogenic microorganisms in the fermented acidophilic product, yet lactic acid microorganism levels exceeded norms in the experimental sample, confirming the product's probiotic properties and high physiological value. Thus, the developed product is characterized by better taste, a longer shelf life, and the preservation of bacterial titers

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Section: Object and Hypothesis Of The Studymentioning

confidence: 99%

Section: Object and Hypothesis Of The Studymentioning

confidence: 99%

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Utebaeva,

Gabrilyants,

Abish

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…Similarly, green tea yoghurt, which is prepared by enrichment of traditional yoghurt with different varieties of tea is gaining popularity as a novel functional food (Amirdivani & Baba 2015). Recent studies have shown that green tea extracts can be successfully incorporated into yoghurt which induces the synthesis of new phenolic compounds, and enhance the antioxidant capacity while still maintaining the sensory quality and viability of beneficial microorganisms of raw yoghurt (Mediza Romero et al 2021;Najgebaue-Lejko 2019;Rahmani et al 2021;Shori et al 2021;Świąder et al 2020). Not only green tea, but fermentation with red ginger extract has also been demonstrated to enhance the bioactive potential of yoghurt without negatively affecting the growth of probiotic microorganisms (Larasati et al 2018).…”

Section: Novel Functional Food Products Based On Polyphenolic Ferment...mentioning

confidence: 99%

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Sharma

Diwan

Singh

et al. 2022

Food Prod Process and Nutr

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Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols. Graphical abstract

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“…Herbal extracts have been used to fortify dairy products to increase the antioxidant and total phenolic properties of the products. Although this fortification did not seem to affect the quality of the studied products, no organoleptic studies have evaluated the responses of consumers [22,[27][28][29]. In addition, studies have shown that the addition of fruit and vegetable peel extracts to dairy products by microencapsulation improves the nutritional analysis and organoleptic characteristics of the final products [30,31].…”

Section: Introductionmentioning

confidence: 99%

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

et al. 2023

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In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin–Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.

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Changes in Phenolic Compounds Profiles in Tea Extracts and the Composition of these Phenolic Compounds in Yogurt

Cited by 5 publications

References 35 publications

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Probiotic fermentation of polyphenols: potential sources of novel functional foods

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

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