Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics

Abstract

Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed significantly higher total phenolic content (+200%), antioxidant activity (+400%), and syneresis (+100%) than control. These changes were higher with fortification at 1%. Tannin origin also significantly influenced the yogurt composition and yogurt obtained from a Turkish gall showed higher values of total phenolic content (4 mg GAE/g) and antioxidant activity (17 μM Trolox/g). Yogurt color was evaluated by CIELab parameters, and their values were influenced by tannin origin and concentration. The addition of tannins did not significantly affect the number of lactic acid bacteria. Yogurt with a lower amount of tannins (0.5% w/w) received higher consumer acceptability but significant differences in preferences were due to tannin origin. In particular, yogurt added with tannin obtained from Quebracho wood at 1% w/w showed higher consumer preference. The obtained results would provide an opportunity for dairy producers to develop a novel dairy food with high nutritional quality.

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties

“…Recent studies, such as that by Zadeh et al ( 54 ), have shown that the addition of tannins to yoghurt does not significantly affect the number of lactic acid bacteria, but may influence consumer acceptability. The preference for tannins varies according to their origin, with a higher preference observed for tannins from quebracho wood.…”

“…The preference for tannins varies according to their origin, with a higher preference observed for tannins from quebracho wood. In addition, Ibrahim et al ( 55 ) have shown that the use of tannin-free pomegranate peels can improve the viability of probiotic cultures in yoghurt ( 54 ). Further studies by Lee et al ( 51 ) and Barakat and Hassan ( 49 ) have shown that the addition of ginseng or pumpkin pulp extracts to yoghurt can affect sensory properties such as colour, taste and overall acceptability.…”

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

“…Dairy products are a fertile field in terms of the possibility of developing them by integrating many available added-value ingredients with milk products, such as yogurt. Yogurt is already considered a healthy food because it contains viable bacteria but does not contain dietary fiber compounds [ 11 , 12 ]. Yogurt is an exceedingly consumed dairy food globally, renowned for its health benefits, nutritional value, and digestibility [ 13 ].…”

Pilot Scale Tannin Extraction from Chestnut Wood Waste Using Hydrodynamic Cavitation

“…Applications of tannins in the food sector are increasing, driven by the evidence of their biological value and the market demand for functional and healthier products [14][15][16][17]. In addition to the long-practiced use of tannins in wine, beer and spirits manufacturing for the improvement of taste, clari cation and antioxidant properties, their use as ingredients or additives in the food industry is still limited, however with growth potential especially with regards to the antioxidant properties.…”