Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors

Abstract

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4°C for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

“…Dairy derivatives are the main segment among functional foods, representing around 74% of all functional products [ 1 ].Yogurt is a functional dairy food that is obtained from the fermentation of milk with lactic acid bacteria (LAB); it is consumed around the world and is traditionally recognized as a healthy food due to its own characteristics [ 2 ], which can be improved by incorporating natural ingredients such as fruit extracts [ 3 ], tea [ 4 ], olive leaf extract [ 5 ], paprika juice [ 6 ], coriander and cumin seeds [ 7 ], etc. It has been reported that the high oxidative stability of yogurt is due to the peptides released during the fermentation carried out by LAB [ 8 ].…”

“…Thus, the addition of natural food materials increases the nutritive value of yogurt. The fortification of yogurt using different bioactive compounds has been studied by different authors [ 4 , 5 , 6 , 7 , 11 , 12 ]; encapsulation by extrusion can significantly extend the stability of natural β-carotene with potential use as a functional ingredient in yogurt [ 13 ]. The addition of hibiscus flower essential oil can also be used to increase the antioxidant capacity of yogurt due to anthocyanin content [ 12 ].…”

NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage

“…On the other hand, color parameters (Browning index (BI) and total color differences ∆E) showed a significant change during shelf life. This might be due to the bacterial activity of the laban drink affecting the pH, which influences the stability and color of the pigments of similar products [42][43][44][45]. A decrease in the apparent viscosity of the laban drink during storage was noted, probably due to the change of texture and other properties of the drink, as noted in Table 2.…”

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

“…MRS agar plates were incubated for 48 h at 37℃ to analyze the total lactic acid bacteria ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. 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 ).…”