Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt

Shirani, Khatereh; Falah, Fereshteh; Vasiee, Alireza; Yazdi, Farideh Tabatabaee; Behbahani, Behrooz Alizadeh; Zanganeh, Hossein

doi:10.1007/s11694-022-01399-x

Cited by 29 publications

(5 citation statements)

References 48 publications

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“…Rashidaie Abandansarie et al ( 2019) reported a TPC ranging from 434.11 to 699.13 µg gallic acid/g dr.wt in their study on rosemary extracts [24]. The variations in the phenolic compound levels observed in our study may be attributed to the environmental and genetic characteristics and harvesting conditions of the rosemary, as well as differences in the extraction process and choice of solvents [25].…”

Section: Phytochemical Properties Of Rosemary Extractsupporting

confidence: 42%

“…This can be attributed to the presence of carnosic acid, which serves as the primary antimicrobial component of the extract. Carnosic acid interacts with the cell membrane, resulting in genetic material changes, alterations in nutrition and electron transport, the leakage of cellular components, and the inhibition of fatty acid synthesis [25]. Studies by Ekambaram et al (2016) showed that rosemary extracts are effective in inhibiting the growth of S. aureus [26].…”

Section: The Evaluation Of Rosemary Extract's Antibacterial Activitymentioning

confidence: 99%

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The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

Zeraat Pisheh,

Falah,

Sanaei

et al. 2023

Foods

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This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.

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Section: Phytochemical Properties Of Rosemary Extractsupporting

confidence: 42%

Section: The Evaluation Of Rosemary Extract's Antibacterial Activitymentioning

confidence: 99%

The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

Zeraat Pisheh,

Falah,

Sanaei

et al. 2023

Foods

Self Cite

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“…Prebiotics promote survival of probiotics by motivating their metabolism and growth, supplying vital nutrients, and altering aggressive surrounding area statuses (Lourens‐Hattingh & Viljoen, 2001 ). It is shown that phenolic substances stimulate the proliferation of probiotics (Shirani et al., 2022 ). Moreover, dietary fibers and proteins survive these beneficial microorganisms in acidic conditions (Senadeera et al., 2018 ).…”

Section: Resultsmentioning

confidence: 99%

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Jooyandeh,

Alizadeh Behbahani

2024

Food Science & Nutrition

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Yogurt contains various health‐promoting components such as beneficial bacteria and bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic compounds, vitamin C, and other substances that give a high antioxidant property to the product. Since the objective of this study was to evaluate the impact of the addition of different concentrated sweet pepper extracts (CSPE) to the yogurt milk formulation on some quality parameters of the probiotic set yogurt during 21 days of cold storage. For the production of probiotic yogurt samples, Lactobacillus acidophilus LA‐5 was used as probiotic bacteria. The functional set yogurts containing 5% of yellow, orange, or red CSPE were prepared and compared with probiotic control yogurt (without CSPE). With incorporation of CSPE, a functional yogurt with high viable cell counts of probiotics (>108 cfu/g), appropriate acceptability (acceptance scores more than 7, i.e., good acceptability), and textural quality produced. Fortified CSPE yogurt displayed large flakes with irregular surface and more compact texture as compared to the control sample. Based on the results of the study, the yogurt sample having orange CSPE was selected as the best functional product. After 21 days of storage, orange CSPE had the highest hardness (173.33 mg), consistency (1183.33 mg/s), and probiotic counts (8.3 log cfu/g) than other yogurt samples.

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“…Yoğurt, probiyotik bakterilerin tüketicilere ulaştırılmasında en popüler gıda olarak kabul edilmektedir (25). Probiyotik yoğurtlar tüketiciye doğal besin bileşenleri sağlamanın yanında bağırsak mikroflorasını da probiyotik kültürler ile zenginleştirmektedir (20).…”

Section: Tartişma Ve Sonuçunclassified

Soğuk Koşullarda Muhafaza Edilen Yoğurtlarda Probiyotik Bakterilerin Canlılığı

Bayrakal,

Aydın,

Sarımaden Nasri

et al. 2024

Dicle Üniversitesi Veteriner Fakültesi Dergisi

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Probiyotik yoğurtların sağlık açısından birçok faydalı etkisi bulunmakta, ancak probiyotik etki göstermeleri için içerdikleri probiyotik mikroorganizma miktarının düzeyi önem taşımaktadır. Çevre koşullarından kolaylıkla etkilenen probiyotik bakterilerin canlılığı, probiyotik yoğurtların depolama, transport ve muhafazası gibi işlemler sırasında azalmaktadır. Bu çalışma kapsamında, 2 adet farklı ticari probiyotik yoğurt (PYA ve PYB) ile liyofilize probiyotik kültürden laboratuvar ortamında üretilen yoğurtlardaki (PYC) raf ömrü boyunca probiyotik kültürlerin canlılığı ve yoğurtlardaki fiziko-kimyasal değişimler incelenmiştir. Deneme deseni 3 gruptan tasarlanmış olup her deneme grubu 7 adet örnekten oluşturularak her örnek analize alınmıştır. Laktobasillerin ve Bifidobakterilerin tespiti için sırasıyla MRS-galaktoz ve MRS-sistein besiyerleri kullanılmıştır. Elde edilen bulgular doğrultusunda; her örnek grubundaki probiyotik bakteri sayısında muhafaza süresi boyunca istatistiksel olarak anlamlı bir düşüş saptanmıştır. Ayrıca, soğuk koşullarda muhafaza edilen yoğurtlardaki probiyotik Laktobasillerin ve Bifidobakterilerin canlılığında 22. güne kadar düşme, 28. günde ise önemli düzeyde azalma tespit edilmiştir. Yoğurtlardaki pH seviyelerinin de probiyotik bakteri sayısına benzer şekilde, muhafaza süresince azalma gösterdiği, 28. günde en düşük pH değerine ulaşıldığı ortaya konulmuştur. Kuru madde ve su aktivitesi değerlerinin her 3 grupta benzer şekilde olduğu, muhafaza süresi uzadıkça kuru madde miktarının arttığı, su aktivitesi değerinin ise azaldığı saptanmıştır. pH, kuru madde ve su aktivitesi değerlerinde meydana gelen değişimlerin probiyotik Laktobasillerin ve Bifidobakterilerin canlılığını etkiledikleri belirlenmiştir. Sonuç olarak, probiyotik yoğurtlarda, fiziko-kimyasal değişimler ve bakteri canlılıkları göz önünde bulundurularak, söz konusu probiyotik bakterilerden beklenen faydalı etkilerin görülmesi için soğukta muhafaza edilse dahi, 22nci gün sonrası probiyotik yoğurtların tüketimine dikkat edilmesi önerilmektedir.

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Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt

Cited by 29 publications

References 48 publications

The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Soğuk Koşullarda Muhafaza Edilen Yoğurtlarda Probiyotik Bakterilerin Canlılığı

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