Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees

Abstract

Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.

Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

“…Therefore, this section will introduce and discuss the main effects of the use of elderberry in the formulation of different foods and also as a new natural additive for use in the food industry. According to published manuscripts, both the baking [6,50,51] and dairy [19,23,39,43] food industries use elderberries as natural additives to improve the color and shelf-life of their products. Likewise, although the application of elderberry products in the meat industry is scarce, the characteristic intense-red color of meats and meat products and their high perishability mean that elderberries can potentially be used in these products [14] due to the colorant and antioxidant properties that are discussed throughout this manuscript.…”

“…In another study, the authors used 10% elderberry pure to reformulate probiotic yoghurts [19]. In this case, the use of elderberry puree had a very low influence on the yoghurt composition because the protein and fat content remained constant.…”

“…The elderberry and its preparations (extracts, powders, etc. ), which have high anthocyanin content, mainly cyanidin glycosides [17], can be used in many foods as coloring agents [18][19][20]. Thus, there is a growing interest in the use of elderberries as a functional ingredient and natural additive in the manufacture of food products [17].…”

“…Therefore, although elderberries are normally used in the pharmaceutical industry due to their positive health benefits [15,21], their characteristics also make them suitable for food purposes, and their anthocyanins could be used as natural coloring agents while providing positive effects to consumers' wellbeing [6]. However, elderberries are underutilized and are not commonly used as food ingredients [23], and they are still rarely applied in food formulations [19]. One of the possible reasons behind this fact could be related to the challenge of introducing anthocyanins into foods.…”

Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage

“…Improving the nutritional value of food is one of the major challenges for the food industry of the twenty-first century. Consumers, apart from new tastes and flavors, are increasingly interested in the origin and bioactive properties of foods that can affect their health and wellbeing [ 1 , 2 ]. Folates are reduced folic acid derivatives (so-called polyglutamates) which naturally occur in food, both of plant and animal origin.…”