Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification

Sahu

Food Processing Preservation

et al. 2022

Fermented milk products (FMPs) are highly popular among the consumer due to their improved sensory attributes (flavor and taste), nutritive value, and numerous health-promoting benefits over milk (El-Abbadi et al., 2014). Demand of FMPs containing sound bio functional properties and health promoting benefits has increased substantially in recent years (Grasso et al., 2020). Both popularity and consumption of yoghurt is maximum among different FMPs and is recognized as "sattvic food" in Ayuerveda. Yoghurt is produced by the fermentation of milk with selected starter cultures viz., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Yoghurt has been claimed

Section: Resultsmentioning

confidence: 89%

Numerical optimization approach for the development of Giloy stem (Tinospora cordifolia) extract based functional yoghurt

Sahu

Food Processing Preservation

et al. 2022

“…The amount of these volatile compounds produced is affected by factors such as milk type, culture rate and production process (4,27). The amounts of volatile compounds in yoghurts reported by the literature are similar (17).…”

Section: Tab 2 Physicochemical Analysis Of the Experimental Yoghurtsmentioning

confidence: 80%

Comparison of buffalo’s, sheep’s and goat’s yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and 5-hydroxymethylfurfural (HMF) content

TERZİOĞLU¹,

BAKIRCI²

2022

Medycyna Weterynaryjna

This study examined yoghurt samples produced using classical yoghurt culture from buffalo’s, goat’s and sheep’s milks in terms of their physicochemical characteristics, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, angiotensin-converting enzyme (ACE) inhibitory activity, and contents of total phenolic compounds (TPC), volatile compounds and 5-hydroxymethylfurfural (HMF). It was determined that the use of different types of milk in yoghurt production had a statistically very significant effect (p <0.01) on all physicochemical and biochemical properties analyzed, whereas the storage period had a very significant effect (p <0.01) on pH and titratable acidity. Compared to other types of milk, sheep’s milk was found to be superior in terms of antioxidant activity and ACE inhibitory activity, whereas buffalo’s milk was found to be superior in its content of volatile compounds. The highest HMF formation was observed in yoghurt samples produced from goat’s milk. It is therefore suggested that the consumption of yoghurts produced from different types of milk should be expanded because of their nutritional value and bioactivity.

“…The level of polyphenolic compounds found in products with or without cereals is similar to the results obtained by Arafoui et al [ 53 ] which reported a level of 8.5 mg GAE/100 g product in the yogurt formulated as a control. Other authors formulated yogurts with a high content of polyphenolic compounds by adding some subproducts which resulted after squeezing citrus fruits, strawberries, mulberry, dragon fruit, or passiflora [ 54 , 55 , 56 , 57 , 58 , 59 ]. In this case, the concentration of polyphenolic compounds ranged between 0.56 mgGAE/g and 1.28 mgGAE/g for yogurts with citrus [ 54 ] and between 20 mgGAE/mL and 64.43 mgGAE/mL for yogurt formulated with dragon fruit [ 55 ].…”

Section: Discussionmentioning

confidence: 99%

Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria

Ciric

Radu

Zaharie

et al. 2023

Foods

Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or wheat bran. The physico-chemical analyses of all the functionalized products obtained showed that all of them met the quality standard for yogurt products. However, the sensorial analyses showed that the products obtained from black and red rice were of very good quality. The biological analyses indicated that all the types of products contained live probiotic bacteria, but wheat bran and red rice could increase their numbers. Tests performed on tumor cell line Caco-2 with corresponding postbiotics revealed cytotoxicity greater than 30% after 48 h of exposure in the case of yogurts obtained from milk with 0.8% lipid content and red rice or blond malt of barley. In the case of yogurts derived from milk with 2.5% lipid content, only the variants that contained blond malt of rye or wheat became cytotoxic against the Caco-2 cell line.