Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yogurt

Abstract

Background and Objective: The benefits of using natural colors in foods are many such as they are strong antioxidant, safe and get from renewable sources. Generally natural pigments do not cause any health problems; conversely, they may act as a health improvement. So, the objectives of this study are using natural colors and antioxidant from aqueous extracts of red cabbage and turmeric in the preparation of stirred yogurt. In addition, study the effects of these extracts on the quality characteristic of the obtained stirred yogurt. Methodology: Four natural extracts were prepared by using only distilled water; red cabbage juice, aqueous extracts of anthocyanin, aqueous extracts of turmeric and aqueous extract of curcumin. The inoculated milk was dived into five portions, control and four treatments fortified with 10% of prepared natural color extracts. All samples were incubated at 43°C until full coagulation and the containers were transferred to the refrigerator overnight. The yogurt samples then stirred and stored in the refrigerator at 7° ± 1°C. Chemical, microbiological, antioxidant activity and organoleptic evaluations were carried out after that. Results and Conclusion: The inclusions of red cabbage and turmeric extracts in the stirred yogurt resulted in products with appropriate and acceptable physicochemical, microbiological and sensory attributes. Aqueous extract of anthocyanin from red cabbage is the best extract, followed by the curcumin extract. These extracts were best known for their health benefits for humans and recommended to use in stirred yogurt and another dairy products.

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

“…TTA% did not vary over the shelf-life considering treatments, although reduced with time, where the highest percentage was in turmeric (1.98%) followed by blue pea, control, spinach, and hibiscus (1.59%) by the end of the 14th day. This reduction of TTA over the storage is contradicted to the results of Shalaby and Amin (2018) , who showed increasing TTA upon storage. TTA% did not differ between treatments on the first day after the storage, however, after 7 and 14 days of storage.…”

“…58% at 10 °C when extracted into distilled water by 90 days of storage ( Pham, Le, Nguyen, Tran, Dao, Nguyen, & Anh, 2020 ). Curcumin in turmeric resulted in yellow-orange color extract, with low solubility, in agreement with Shalaby and Amin (2018) . Chlorophyll, in spinach, resulted in dark green with no observable color deterioration at 4 °C, until four weeks similar to Kidmose, Edelenbos, Christensen, and Hegelund (2005) .…”

“…Aqueous extraction of curcumin was prepared according to Shalaby and Amin (2018) with brief modifications. Turmeric rhizomes were washed in flowing water to clean the impurities, direct dried and oven-dried (YCO-010, Taiwan) at 105℃ for 3 h ( Sahne, Mohammadi, Najafpour, & Moghadamnia, 2016 ).…”

“…Bulgaricus) ( Hong, Son, Kwon, & Kim, 2020 ). Enumeration of Streptococcus thermophilus was carried out on M17 agar under aerobic incubation at 37℃ for 72 h ( Shalaby & Amin, 2018 ). conditions.…”

Safe Ulvan Silver Nanoparticles Composite Films for Active Food Packaging

“…Adding 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000 μL of film of (U3/Ag-NPS) were placed in tubes and raised each solution in each tube to 1 ml by adding ethanol and 4 mL of DPPH were also added to each tube (Shalaby and Amin, 2018) incubated for 30 min. at laboratory temperature in the dark, the absorbance was read against the blank at 517 nm.…”