Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Abstract

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.

A GCC Artificial Food Additives Management based Mobile Application Development

“…Advocated by [1], [2], [32]- [34], food additives are classified into eight categories: Preservatives, Antioxidants, Emulsifiers and stabilizers¸ Colors/Coloring foodstuffs, Sweeteners, Flavor enhancers, Flavorings, and other additives at which preservatives according to [32], [35], [36] are utilized to keep some items safe over a period of time while extending their shelf life by preventing bacterial breakdown, which can result in toxin formation and food poisoning. Antioxidants, however, are antioxidants that delay oxidative degradation and increase the shelf life of food.…”

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

“…Yoghurt can be the basis for the formulation of many types of dairy desserts by incorporating various categories of substances such as stabilizers, colorants, flavourants, sweeteners, or natural additives of plant origin [28]. Most of them are "yoghurts" with fruit, vegetables, cereals, nuts, seeds, plant/herbal extracts, byproducts, or even waste from fruit or vegetable processing [29,30].…”

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

“…Fermented food products have long been considered nutritious and health-promoting, with the potential to enhance nutrient availability ( 1 , 2 ). Yoghurt is a product of milk fermentation with a mixed or pure culture of lactic acid bacteria ( 3 , 4 ). The most common among the bacteria for yoghurt production are Streptococcus thermophilus and Lactobacillus bulgaricus , which generate bioactive peptides capable of enhancing human well-being and mitigating the risk of diseases ( 5 ).…”

“…Some studies have even suggested that synthetic additives may increase consumers’ susceptibility to certain diseases, such as diabetes and cancer, and may cause adverse reactions in the gastrointestinal, respiratory, dermatological, and neurological systems ( 22 , 24 ). These limitations of the synthetic additives, coupled with consumers’ growing demand for healthier food options, have prompted the exploration of natural additives in yoghurt formulation by previous researchers ( 4 ). In this context, Wajs et al ( 6 ) suggested that yoghurts enriched with natural additives are more valuable, particularly with respect to health-promoting constituents’ content, such as phenolic compounds, fibre, essential vitamins, minerals, and fatty acids.…”

“…Thus, many natural additives, such as date palm spikelets ( 25 ), moringa seed ( 26 ), cornelian cherry paste ( 27 ), grape seeds ( 28 ) and argel leaf ( 29 ) extracts, mulberry leaf and fruit powder ( 30 , 31 ), spearmint and lemongrass essential oils ( 32 ), lentil flour ( 33 ), and different types of fibres ( 34 ), have been incorporated in yoghurt formulation. The benefits of these and many other natural additives, usually added to yoghurt to serve a particular purpose, were discussed in a recent review ( 4 ). This present study delved into formulating and determining some quality attributes of instant bio-yoghurts added with multi-purpose natural additive blends.…”