Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder

Abstract

This study for the first time used Melastoma dodecandrum Lour fruits powder (MDLP) as a novel functional ingredient for improving stirred-type yogurt (STY) quality. Physicochemical, polyphenols content, antioxidant activity, texture...

Natural nutraceuticals for enhancing yogurt properties: a review

“…In recent years, natural functional ingredients have attracted the great attention of many food scientists to produce functional foods that can improve health and wellness circles (Rashwan et al 2020;Rashwan et al 2021). Many foods and their ingredients were characterized as functional due to their unique nutritional compositions, such as sorghum, brown rice, beluga black lentils, black beans, berries, apple, grape, jujube, pomegranate, nuts, carrot, beetroot, cauliflower, purple potato, turmeric, cinnamon, salmon, sardines, and others (D'Amelia et al 2022;Espitia-Hernández et al 2022;Fadhlizil Fasihi Mohd Aluwi et al 2022;Feng et al 2022;Rashwan et al 2020;Rashwan et al 2022;Rashwan et al 2021). For example, sorghum extract contained a large number of bioactive compounds such as anthocyanins 2.4 μg/g, flavonoids 13.6 mg/g, and soluble polyphenols 102.1 mg/g (Bradwell et al 2018).…”

“…Consumers are now more informed about food and ingredients, especially functional foods, which have drawn much interest for their advantages in preventing several health problems, boosting several physiochemical functions, and providing high nutritional value. Therefore, several recent studies showed increased demand for these beneficial natural products (Crini et al 2020;Huang et al 2022;Qasim et al 2021;Rashwan et al 2022;Rashwan et al 2021;Suwannasang et al 2022;Tang et al 2022). Yogurt with functional ingredients is a type of functional food product that has been widely recognized and accepted by consumers; where health-conscious consumers have long considered yogurt to be a health-promoting product that could aid in digestion (Acevedo-Fani et al 2021;Liu et al 2022;Mada et al 2022).…”

“…Yogurt with functional ingredients is a type of functional food product that has been widely recognized and accepted by consumers; where health-conscious consumers have long considered yogurt to be a health-promoting product that could aid in digestion (Acevedo-Fani et al 2021;Liu et al 2022;Mada et al 2022). Various yogurt formulations are currently being produced to improve the nutritional value, quality properties, and health properties of products, as well as to meet the growing consumer demand for such yogurt (Ban et al 2022;Rashwan et al 2022;Shalabi 2022;Wijesekara et al 2022). Yogurt is one of the most widely consumed fermented milk products made by combining pasteurized milk with lactic acid bacteria, specifically Streptococcus thermophilus and Lactobacillus delbrueckii subsp.…”

“…bulgaricus under controlled conditions (Fig. 1) (Deshwal et al 2021;Rashwan et al 2022;Wijesekara et al 2022).…”

“…Yogurt consumption can boost the immune system, aid in weight management, and lower the risk of developing cancer, in addition to improving mineral and vitamin absorption due to yogurt's high protein constituents, probiotics, lactic acid bacteria, vitamins, and calcium content, as well as its relatively low-fat content (Gilbert and Turgeon 2021;Wijesekara et al 2022). However, plain yogurt lacks a variety of nutrients such as phenolics, flavonoids, anthocyanins, iron, and others (Rashwan et al 2022;Wang et al 2020); thus, the production of yogurts from non-dairy milk (plant-based milk) and the incorporation of natural functional ingredients such as fruit, vegetable, cereals, and other cannot only improve the chemical composition and health benefits of the yogurt, but can also act as a natural stabilizer and texturizing agent, as well as improve the microstructure, color, and texture of the yogurt (Buchilina 2021;Mohamed Ahmed et al 2021;Mohammadi-Gouraji et al 2019). In numerous articles, the influence of adding natural functional ingredients from diverse sources such as fruits, vegetables, leaves, cereals, pomaces, flowers, and others on the physicochemical and functional properties of yogurt, as well as its quality characteristics, microbiological properties, and biological activity, was investigated.…”