Seaweed extracts as potential functional ingredients in yogurt

O'Sullivan, A. M.; O’Grady, M.N.; O’Callaghan, Yvonne C.; Smyth, Thomas J.; O’Brien, Nora M.; Kerry, Joseph P.

doi:10.1016/j.ifset.2016.07.031

Cited by 101 publications

(51 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similarly, O'Sullivan et al . () reported that the addition of seaweed extracts did not affect whey separation in yoghurt matrices. The acidity and the pH values for all the formulated yoghurts did not differ significantly ( P > 0.05) when considering the same day of storage.…”

Section: Resultsmentioning

confidence: 98%

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Carvalho

Arriola

Pinto

et al. 2018

Int J of Dairy Tech

View full text Add to dashboard Cite

In this study, yoghurt samples were fortified with 0.25% and 0.5% freeze‐dried stevia extract (FSE). The control and stevia‐fortified yoghurts were evaluated and compared for the viability of the starter cultures, physicochemical properties, total phenolic content (TPC) and antioxidant activity throughout 30 days of storage. In addition, TPC and antioxidant activity were evaluated during in vitro gastrointestinal digestion. The results showed that the yoghurt matrix preserved the TPC, antioxidant capacity and total solids during storage, while the acidity, synaeresis and counts of the starter cultures of the final product were not significantly affected. However, addition of 0.5% FSE exerted a buffering effect on the system. After simulated digestion, the values of TPC and antioxidant activity of the fortified yoghurts increased in relation to the undigested fractions. These findings showed the feasibility of employing FSE as a functional ingredient in the manufacture of yoghurts with potential antioxidant properties.

show abstract

Section: Resultsmentioning

confidence: 98%

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Carvalho

Arriola

Pinto

et al. 2018

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…bulgaricus in comparison with S. thermophilus were also reported by O'Sullivan et al . () who tested the addition of seaweed extracts to enhance the antioxidant properties of yoghurt. From the 15th day of storage onward, the levels of the inocula in saffron yoghurt were higher than those registered in the control yoghurt.…”

Section: Resultsmentioning

confidence: 99%

“…To this purpose, different bioactive ingredients extracted from Agaricus blazei , Ascophyllum nodosum , Ganoderma lucidum , Plukenetia volubilis and Spirulina platensis (O'Sullivan et al . ; Barkallah et al . ; Corrêa et al .…”

Section: Introductionmentioning

confidence: 99%

“…Due to the high consumption rate of yoghurt, its fortification could add an important nutritional value (Barkallah et al 2017). To this purpose, different bioactive ingredients extracted from Agaricus blazei, Ascophyllum nodosum, Ganoderma lucidum, Plukenetia volubilis and Spirulina platensis (O'Sullivan et al 2016;Barkallah et al 2017;Corrêa et al 2018;Vanegas-Azuero and Guti errez 2018) have been recently added to yoghurt. Moreover, with the aim of enriching yoghurt with antioxidant molecules, the influence of fruit pulp addition has been evaluated on the nutrient composition and structure of milk yoghurt (Guz et al 2018;Jaster et al 2018).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

Int J of Dairy Tech

View full text Add to dashboard Cite

The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

show abstract

“…For example, extracts have been used for preparation of yogurt by many researchers: crude extracts from artichoke [4], grape and grape callus extracts [5,6], tea infusions [7], Lycium barbarum water extract [8], seaweed extracts [9], spirulina [10], Pleurotus ostreatus aqueous extract [11], black tea extracts [12], and mangosteen rind (Garcinia mangostana Lin.) extract [13].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Dabija

Codină

Ropciuc

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

show abstract

Seaweed extracts as potential functional ingredients in yogurt

Cited by 101 publications

References 27 publications

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Contact Info

Product

Resources

About