Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Maleki, Mehdi; Ariaii, Peiman; Mahdi, Soltani

doi:10.1002/fsn3.2250

Cited by 6 publications

(2 citation statements)

References 44 publications

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“…The availability of calcium was checked in the In vitro system (GI TIB simulation). The results showed that whey minerals, a waste product of cheese production, can be used in snacks, improving the bioavailability of calcium when combined with lime juice [9]. Consumption of food for functional purposes based on spirulina does not cause doubts about the usefulness but the specific taste and smell repels the consumer.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Velyamov¹,

Ospanov²,

Tlevlessova

et al. 2023

EEJET

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The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and high functional properties. However, the use of fruit and berry concentrates in combination with fermented milk products leads to a reduction in the shelf life or absolute spoilage of products. Thus, after the initial analysis of modern technologies, the method of encapsulation of juice concentrates will create unique products – fruit and berry concentrates in the form of soft capsules for a safe combination with yogurt. The creation of culinary delights of molecular cuisine is already using methods for preparing alginate capsules containing a juice-containing filler. However, there are no regularities for establishing a widespread production of capsules from alginate and a filler from the juice of fruits and berries to this day. In turn, it should be noted that this method makes it possible to obtain a product with high functional properties and pronounced taste. The results of the research confirmed the successful possibility of mixing plant ingredients with yogurt and ultimately the possibility of obtaining a natural and healthy product with a pronounced and original taste. The effect of capsules with fruit and vegetable extract on the organoleptic and structurally mechanical properties of yogurt was investigated. Recipes of fruit and berry concentrates were considered. In total, 3 varieties of one-component concentrates (apple, cherry, grape) were selected, which can be encapsulated in the alginate shell in their original form. 3 varieties of concentrates (raspberry, strawberry, currant) were obtained, which can be used as an additional component to the main ones to create a wide range of capsules for different age categories

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Velyamov¹,

Ospanov²,

Tlevlessova

et al. 2023

EEJET

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“…Manufacturers are constantly expanding their commercial offer by enriching yoghurts with various additives, ranging from fruit and vegetable bits to nuts and dried fruits, herbs, cereals and flowers [ 23 , 24 , 25 , 26 ]. Due to their nutritional value and health benefits (thanks to the content of calcium, phosphorus, B vitamins and other compounds depending on the additive used), as well as the presence of specific microflora, the popularity of fermented milk products is constantly growing [ 4 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Wajs

Brodziak

Król

2023

Foods

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Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, “superfood” yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body.

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Influence of microencapsulated Streptococcus thermophilus ST-HSTU-FPP and Limosilactobacillus fermentum LS-HSTU-FPP strains on biochemical features of yogurt following in-vitro simulated gastrointestinal conditions

Khan,

Islam

et al. 2023

Food Measure

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Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Cited by 6 publications

References 44 publications

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Influence of microencapsulated Streptococcus thermophilus ST-HSTU-FPP and Limosilactobacillus fermentum LS-HSTU-FPP strains on biochemical features of yogurt following in-vitro simulated gastrointestinal conditions

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