Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

Abstract

One of the most recent and effective methods, which is currently receiving special attention and is being developed by numerous researchers, is production of microspheres from the probiotic cells. The largest market segment for functional foods is represented by dairy products, which have been touted as the most effective carriers of nutrients, such as probiotics, prebiotics, proteins, vitamins, and minerals. Yogurt is fermented dairy product that is popular all over the world. A new functional symbiotic yogurt fabricated by plant wastes (carrot pomace extract), Lactobacillus plantarum, and beads based on Alyssum homolocarpum seed gum (AHSG) and sodium alginate (SA) using extrusion technique was produced and characterized. Evaluation of the functional properties of yogurts indicated that the total phenolic content and DPPH radical scavenging activity were in the range of 16.13–48.30 µg GAE/ml and 7.4–14.64%, respectively. The acidity, pH, syneresis, water holding capacity, lightness, redness, and yellowness of the yogurts were in the range of 1.50–2.90, 4.07–4.38, 49.00–57.24%, 46.8–57.3%, 57.16–61.25, − 0.20–0.91, 6.40–13.06 on the 28th day storage, respectively. The panelists confirmed the sensory properties of yogurt samples. Probiotic survival rate of the functional yogurts were in the range of 6.37–8.13 log CFU/g, on the 28th day. Based on the results, bead production by AHSG and SA and the use of carrot pomace extract enhanced the survival of probiotic bacteria significantly in yogurt during storage compared to free cells. Graphical Abstract

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

“…Bandyopadhyay et al ( 48 ) confirm the decrease in pH of carrot paste samples over 20 days of storage. Sharifi et al ( 15 ) confirmed a pH decrease and acidity increase for yogurt samples with carrot extract for 28 days. In acid-fermented products the amount of acid increases during the storage period, which is called excessive acidification or subsequent acidification, which is caused by the enzyme β-galactosidase which remains at 0–5°C.…”

“…Since the supplemented samples are more acidic than the control sample, the effect of adding carrot and potato peel is seen. Because there are no phenolic antimicrobial compounds in processed cheese containing carrot and potato peel their acidity has increased to a lesser extent than in plain cheese ( 15 ).…”

“…During the 60 days of storage, for all samples, the pH decreases while acidity increases. The gradual decrease in pH in cheese is due to the production of lactic acid by lactic acid bacteria ( 15 ). The effect of carrot and potato addition is present, with the added samples having a lower pH compared to the control sample over the entire 60-day period.…”

“…Popular root vegetables like carrots have high levels of the antioxidants carotenoids, anthocyanidins, and saponins ( 9 , 15 , 16 ). By strengthening the immune system, these substances aid in the prevention of major diseases.…”

Freeze-dried persimmon peel: A potential ingredient for functional ice cream

“…Texture is one of the main characteristics in foods that affects consumer acceptance [ 58 , 59 ]. The results showed that there was a significant difference in the hardness of the ice cream texture in different treatments (p < 0.05) and it increased from 1825.063 g to 2874.316 g by increase in the concentration of dried persimmon peel powder (0–3 %wt) in ice cream formulation ( Table 2 ).…”