Microbiological, physico-chemical and sensory quality aspects of yoghurt enriched with Rosmarinus officinalis oil

Ghalem, Bachir Raho; Zouaoui, Benattouche

doi:10.5897/ajb12.1257

Cited by 27 publications

(13 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the acidity value in group EOY was higher than in group CY. This finding agrees with that of Yangilar and Yıldız (2018), Ghalem and Zouaoui (2013a), and Moritz et al (2012). The pH of yogurt samples with 3% orange oil added was observed to decrease the 1st week after addition but to increase slightly the following weeks.…”

Section: Discussionsupporting

confidence: 91%

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

Polat,

Erol,

Yalçın

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of Citrus sinensis essential oil (EO) on the proximate composition of yogurt over a 28‐day shelf life and to investigate the therapeutic and prophylactic effects of functional yogurt on ibuprofen‐induced gastric ulcers in a rat model. It was observed that the yogurt group containing C. sinensis EO had higher acidity, total solids, and ash values. Histologic evaluation of the stomachs of rats with gastric ulcers revealed that rats fed with functional yogurt had fewer lesions compared to the control group. The treatment group had fewer lesions than the positive control (p > 0.05). Lesions in the glandular mucosa of the prophylactic group were significantly lower than those in the positive control group (p < 0.05). Yogurt with C. sinensis EO may be beneficial in reducing the severity of ulcers and improving overall health.

show abstract

Section: Discussionsupporting

confidence: 91%

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

Polat,

Erol,

Yalçın

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Nevertheless, the concentration of LGEO showed positive influences on the general acceptability and satisfactoriness of the yoghurt samples. This observation showed similarity with the results reported by other authors 24,30,32 .…”

Section: Percentage Yield and Mean Volume Of Eo Obtained From Lgsupporting

confidence: 94%

“…The pH value of the samples varied between 4.64±0.01 to 3.93±0.15. The decrease in pH value was ascribed to the breaking down of lactose into lactic acid 24 . The pH values recorded in the samples treated with a higher concentration of lemongrass essential oil throughout the storage period were stable, thus supporting the previous finding by Ghalem and Zouaoui 24 who reported the pH in samples of yoghurt fortified with essential oil to be stable during the storage periods, whereas, a significant decreased was obtained for the control sample.…”

Section: Percentage Yield and Mean Volume Of Eo Obtained From Lgmentioning

confidence: 99%

“…The decrease in pH value was ascribed to the breaking down of lactose into lactic acid 24 . The pH values recorded in the samples treated with a higher concentration of lemongrass essential oil throughout the storage period were stable, thus supporting the previous finding by Ghalem and Zouaoui 24 who reported the pH in samples of yoghurt fortified with essential oil to be stable during the storage periods, whereas, a significant decreased was obtained for the control sample. Ghalem and Zouaoui 24 reported pH values ranging from 4.08-4.66 for yoghurt samples studied with Chamaemelum species extracts and for Lavandula species oils, pH value of 4.52-4.61 was reported.…”

Section: Percentage Yield and Mean Volume Of Eo Obtained From Lgmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Lemongrass (Cymbopogon citratus) Essential Oil on Shelf-Life of Yoghurt

Ab¹,

Ab²,

Adekale³

2022

Biotechnology

View full text Add to dashboard Cite

Background and Objective: Microbial contaminations in the food chain remain one of the topmost causes of dairy food spoilages which eventually result in wastage, alarming food insecurities that threaten global peace in addition to a considerable economical loss. Preservative chemicals from synthetic routes are often employed for controlling microbial food spoilage and extending productsʼ shelf-life. Whereas these chemical products used have a lot of side effects on human health. This study aimed to investigate the bio-preservative potential of lemongrass essential oil (EO) on yoghurt. Materials and Methods: Physico-chemical, sensory and microbiological characteristics were studied. Lemongrass EO was extracted via steam distillation. Results: Results of the total bacterial count (TBC) for yoghurt ranged from 117.33±2.31×10 6 -294.67±2.31×10 6 , total lactobacillus count (LBC) ranged from 113.33±5.77×10 6 -240±20.00×10 6 while at 1.0 and 2.0 µL mLG 1 EO prevented the growth of fungi for up to 7 days. Results show that the sensory acceptability of yoghurt supplemented with lemongrass EO was higher than that of the control yoghurt prepared without EO. The yoghurt sample treated with 2 µL mLG 1 was found to be mostly acceptable (p<0.05). Conclusion: The present findings suggest that the addition of lemongrass essential oil could improve the shelf life of yoghurt for up to 7 days at room temperature.

show abstract

“…Lactic acid starter cultures are the most important group of bacterial starter cultures [3]. There are many reports indicating the industrial importance of these cultures for the manufacture of fermented foods [4] [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of dryer & drying methods and production time on the quality and safety of dried yoghurt during storage

Abdelhakam

Alhady

Osman

et al. 2021

Proceeding ICMA-SURE

View full text Add to dashboard Cite

The main objective of this research is to study the effect of drying, drying methods and production time on the quality & safety of dried yoghurt and effect of storage on it. 4 kg of natural yoghurt freshly produced during the first day of shelf life, and 4 kg after expiration date (day 11), the samples were dried using two method, spray drying process and the traditional method, dried yoghurt samples were stored at room temperature after being packed in an unsealed plastic container for 3 months. The experiment was conducted in Samsung /turkey, in Ondokuz Mayis university, Department of food Engineering labs. Chemical, physical, microbiological and sensory analysis of raw and dried yoghurt samples were performed before and during storage. The results of the study showed that drying significantly affects all properties of yoghurt. The moisture content (1%) was affected by drying as moisture decreased by great rate of more than (70%) (P ≤ 0.05), moisture was also affected by small amount by the storage; Protein content % was significantly increased by drying from (4.020%) in the raw yoghurt produced during production shelf life, and (3.217%) in the yoghurt produced after expiration date to (7.177%) in average, the protein content values were not affected by the storage in the dried samples by the spray drying method. Drying significantly (P ≤ 0.05) affect the values of fat content where the values increased after expiration date to (13%) in average, and the value were not affected by the storage. The non-fatty solids content significantly (P ≤ 0.05) increased by drying, has become an average of (77.00%) after drying. Acidity value ratio increased by drying and storage by meager percentage, the pH value significantly decreased (P ≤ 0.05) by drying and storage at a significantly rate. Total Solids % was significantly affected (P≤0.05) by drying and storage as it increased from (16.42%) in the raw yoghurt (during production shelf life) and (14.69%) in the raw yoghurt (after expiration date) to become more than (90%) by drying. As for the microbial content; the total bacteria value decreased by drying, but were not affected by storage, also lactic acid bacteria values reduced significantly (P ≤ 0.05) by drying, but remained the same during storage. However, the total count of yeast, molds, E-coli bacteria was not found in the raw yoghurt and has not grown during storage. In the sensory evaluation, the panelists preferred a raw yoghurt and dried yoghurt in the first month, and then the rate and values of the sensory evaluation decreased significantly (P ≤ 0.05) during storage. The study concluded that, the validity of yoghurt can be extended by drying, and taking advantages of yoghurt in the last day by drying and storing it.

show abstract

Microbiological, physico-chemical and sensory quality aspects of yoghurt enriched with Rosmarinus officinalis oil

Cited by 27 publications

References 23 publications

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

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

The Effect of Lemongrass (Cymbopogon citratus) Essential Oil on Shelf-Life of Yoghurt

Effect of dryer & drying methods and production time on the quality and safety of dried yoghurt during storage

Contact Info

Product

Resources

About