Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt

Abstract

Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5‐µL FEO concentration was incorporated in order to investigate the physicochemical and microbiological properties of enriched yoghurt during storage. Results showed that FEO in yoghurt did not significantly affect the quality after acidification (P > 0.05). However, total solid content, syneresis and lightness (L*) differed significantly (P < 0.05). Bacterial counts indicated that the control yoghurt had the highest values. Fortified yoghurt had an increased shelf life of 29 days.

Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality

“…The total mesophilic bacteria were enumerated by using Plate Count Agar Medium (Oxoid, Ltd., Basingstoke, England), Streptococci were counted on M17 (Biokar Diagnostics, Beauvais, France) agar, and Lactobacilli were counted on MRS agar (Biokar Diagnostics, Beauvais, France). Yeasts, molds, and coliforms were enumerated according to the methods described in [ 22 ]. The samples were analyzed in duplicate.…”

Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts

“…Currently, the search for new functional food products has been steadily growing as people are increasingly concerned about their eating habits and pursuing healthier lifestyles. Yoghurt is one of the most biologically active foods consumed by humans as probiotic carriers, and its ingestion is currently linked to health benefits, including a reduction in cholesterol levels, the stimulation of the immune system and the supply of proteins, lipids and micronutrients (Campo et al 2019;Abdesslem et al 2020;Hadjimbei et al 2020;Khaledabad et al 2020). On the other hand, even though yoghurts are not considered rich sources of bioactive compounds, their enrichment can be simple and effective due to their structural characteristics.…”

Effects of the protective and therapeutic effect of yogurt enriched with Citrus sinensis essential oil against ibuprofen‐induced gastric ulcer in elderly rats

“…Similarly, Ben Abdesslem et al. (2020) found that the dry matter content of the yogurt with the addition of fennel oil was higher than the control group, and the dry matter content of the yogurt with the addition of fat decreased in both groups during storage. Differently, Zedan et al.…”