Fortification of Cow Milk with Moringa oleifera Extract: Influence on Physicochemical Characteristics, Antioxidant Capacity and Mineral Content of Yoghurt

Abstract

Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of attention. Milk and fermented products are deficient in bioactive components such as phenolic compounds and iron. Moringa oleifera leaf extract is rich in vitamins, minerals (iron), polyphenols, flavonoids, tannins and proteins. Its addition to milk before fermentation might represent an excellent way to enrich fermented milk products. Methods: Yoghurts enriched with moringa extract (ME) (1, 3 and 4-%, v/v) were produced and compared to a control yoghurt without ME. In all samples, acidity, microbiological parameters, syneresis and water holding capacity, rheology parameters, total colour difference, mineral content, total phenols and antioxidant capacity (FRAP method) and sensory properties were determined. Results: The addition of ME to milk before fermentation resulted in a shorter fermentation time, lower yoghurt pH, increased growth of yoghurt bacteria, better rheological properties and an increased total phenols content as well as antioxidant capacity of yoghurts. Moreover, yoghurts with ME addition had a higher mineral content and gained a better sensory score when compared to the control sample.

Moringa oleifera: a valuable insight into recent advances in medicinal uses and pharmacological activities

“…Additionally, the biological values of the fermented substances are also improved, and at times new properties are also discovered about the substance 159 . The milk products of the M. oleifera plant are obtained by fermentation of the leaf powder, and the processes involves evenly mixing the powder with distilled water and the mixture made to undergo ultramicro‐pulverization and then homogenization to obtain M. oleifera liquid 160 . The liquid is pasteurized at 90 °C and either Lactobacillus acidophilus , Lactobacillus reuteri , Lactobacillus plantarum , Lactobacillus casei , or other species of the Lactobacillus genus is inoculated into the liquid, which is then fermented for a period of 3–5 days and M. oleifera fermentation liquor is achieved 161 .…”

“…159 The milk products of the M. oleifera plant are obtained by fermentation of the leaf powder, and the processes involves evenly mixing the powder with distilled water and the mixture made to undergo ultramicro-pulverization and then homogenization to obtain M. oleifera liquid. 160 The liquid is pasteurized at 90 °C and either Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, or other species of the Lactobacillus genus is inoculated into the liquid, which is then fermented for a period of 3-5 days and M. oleifera fermentation liquor is achieved. 161 The product obtained is of advantage, in that it is acid fragrant, tasty, and as sweet as M. oleifera itself; and it is also highly nutritious, containing good microbes.…”

Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage

“…Cheese and brine analyses were performed on the production day (0 day) and on every th day during the 28 days of the cold storage period. Acidity (pH and titratable acidity by Soxhlet Henkel ( • SH)) was determined as described by Lisak Jakopović et al [26]. Conductivity and total dissolved solids (TDS) were determined by a conductivity meter (TDS/Conductivity/ • C meter, RS 232 CON 200 series, Oakton, Singapore) in accordance with Lisak Jakopović et al [26].…”

“…Acidity (pH and titratable acidity by Soxhlet Henkel ( • SH)) was determined as described by Lisak Jakopović et al [26]. Conductivity and total dissolved solids (TDS) were determined by a conductivity meter (TDS/Conductivity/ • C meter, RS 232 CON 200 series, Oakton, Singapore) in accordance with Lisak Jakopović et al [26]. The salt content was determined following the Mohr method (ISO 1738(ISO , 2004) in which chlorides are titrated with silver nitrate solution in the presence of chromate anions.…”

“…By summarizing the scores of each attribute, a final score for the particular sample was obtained. The maximum score that one sample could obtain was 20 [26].…”