Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products

Minj, Jagrani; Dogra, Sonam

doi:10.1007/978-981-15-2608-4_5

Cited by 3 publications

(1 citation statement)

References 133 publications

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“…Various dairy products like this exist, such as whole milk, yogurt, cheese, yogurt drinks, dairy-based beverages, ice cream, milk powder, butter, and buttermilk flavor fortification ingredients. They are an excellent choice for essential nutrient fortification with natural antioxidants, i.e., flavonoids, phenolic compounds, and minerals [1,2]. The fortification of dairy products aims to overcome the lost nutrients and maintain their stability at the end of the product's shelf life because of processing steps.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

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Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20–40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats’ diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats’ diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt’s pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt’s water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.

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Section: Introductionmentioning

confidence: 99%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

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Cheese Fortification: Review and Possible Improvements

Picciotti

Massaro

Galiano

et al. 2021

Food Reviews International

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Potential of Using Saccharomyces Boulardii to Produce Fermented Milk Products

Khablenko¹,

Danylenko²,

Yalovenko³

et al. 2022

FST

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The analysis of the literature allows us to characterise the potential of the new probiotic yeast strain S. boulardii. The paper describes the long period of formation of fundamental knowledge and introduction of some technological methods into the production of different fermented milks products. Besides the historical aspect, the microbiological diversity of fermented milks products is considered, and the technological differences in manufacturing them are shown. It is known that yoghurt is one of the most famous fermented milk products. This dairy product has been very popular for years due to its taste characteristics and ease of manufacture. With the accumulation of knowledge about probiotics and the yoghurt production technology, there has appeared a tendency to further enrichment of the product with certain probiotics, prebiotics, and minerals. Today, yoghurt manufacturing actively uses the method of enriching the finished product with probiotics. This allows creating a qualitatively new functional food product that not only has nutritional value for the consumer, but also produces a certain positive effect on intestinal microbes and thus on the consumer’s health. Bacteria are known to be the main probiotics, but the recent discovery of the probiotic properties of certain genera and species of yeast opens up new prospects of their use, both in the pharmaceutical industry and in creating functional foods. The recently discovered yeast strain S. boulardii, phylogenetically related to S. cerevisiae, has many therapeutic effects and significant advantages over bacterial probiotics, in particular, it is resistant to antibiotics. S. boulardii is a probiotic strain that can be used to enrich yoghurt. The physiological properties of the strain and therapeutic properties of the products of its metabolism along with the technological parameters of yoghurt processing make a combination of the probiotic and this beneficial fermented milk very promising. It has been determined that to produce enriched yoghurt, it is possible to use both a lyophilised culture of S. boulardii and a microencapsulated one. On analysing the economic aspect, especially the sale of yoghurts and the further tendency towards an increase in its consumption, we can say that the introduction of S. boulardii as an enrichment strain is a promising issue of current importance.

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Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products

Cited by 3 publications

References 133 publications

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Cheese Fortification: Review and Possible Improvements

Potential of Using Saccharomyces Boulardii to Produce Fermented Milk Products

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