Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt

Mosiyani, Zohreh Ghaleh; Pourahmad, Rezvan; Eshaghi, Mohammad Reza

doi:10.17306/j.afs.0509

Cited by 11 publications

(14 citation statements)

References 21 publications

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“…Similar results were obtained as the interaction of ACE and time was investigated, which was in agreement with the findings of Mosiyani et al. (2017). They reported an increase in the acidity of probiotic yogurt samples after adding herbal extracts (Mosiyani et al., 2017).…”

Section: Resultssupporting

confidence: 93%

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Sohrabpour¹,

Bari

Alizadeh

et al. 2021

J. Food Process. Preserv.

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In the present study, physicochemical, microbial, and rheological attributes of Synbiotic set bio‐yogurt samples affected by Lactobacillus acidophilus LA‐5, honey, and aqueous cinnamon extract were evaluated which stored at 4 ℃ for 15. Yogurt samples prepared with lower levels of flavors (honey and aqueous cinnamon extract) indicated a lower pH (<3.5) and water holding capacity (WHC), and also the higher acidity (12‐14D), syneresis, and dry matter (DM) along with cold storage. Because of the acidification process, L* value was decreased whereas a* and b* values increased in all samples. During the storage, time affected pH, titrable acidity, syneresis, WHC, however, complex viscosity, probiotics’ survival, dry matter, L*, a*, and b* values were found to be insignificant (p > .05). Practical applications Results of rheological evaluation expressed that raising the levels of additives facilitated the set yogurt to form weak complex viscosity, in which cinnamon had superior influence compared to honey during the fermentation process and storage. In addition, the results of microbial measurements indicated that honey and aqueous cinnamon extract did not reduce the survival of probiotic (L. acidophilus LA‐5) during storage time.

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Section: Resultssupporting

confidence: 93%

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Sohrabpour¹,

Bari

Alizadeh

et al. 2021

J. Food Process. Preserv.

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“…The pour plate method was applied. Incubation was conducted anaerobically at 37°C for 72 h (Ghaleh Mosiyani et al, 2017).…”

Section: Probiotic Bacterial Countmentioning

confidence: 99%

Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan [pdf]

Sabooni¹,

Pourahmad²,

Adeli³

2018

Acta Sci Pol Technol Aliment

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In recent years, the consumption of functional foods, including probiotic products, has become more popular. Probiotic bacteria have health-promoting features and the consumption of these bacteria is one way to reconstruct and modify intestinal microflora (Lourens-Hattingh and Viljoen, 2001). The health effects of probiotics include improvement of lactose intolerance, reduction of side effects associated with antibiotics, prevention of intestinal infections by the production of organic acids and antibacterial agents, prevention and treatment of cancer, strengthening the immune system, and the reduction of cholesterol (Aryana and McGrew, 2007). Kefir is probiotic fermented milk, which is obtained by the inoculation of milk with kefir grains. During fermentation, lactic acid, CO 2 , acetic acid, acetaldehyde, acetoin and diacetyl are produced, which produce the unique organoleptic properties of this product (Grønnevik et al., 2011; Yovanoudi et al., 2013). Kefir has been used for many years in Russia in order to control or treat several diseases. More recently, kefir consumption has become popular in other

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“…Sometimes, defense system stop insulation of the body against oxidative stress. As a result, further investigation on possibility of reinforced antioxidant defense to improve physical health and overcome illnesses is necessary [2]. The emergence of probiotics with antioxidant capacity to decrease bodily oxidative stress is a new way.…”

Section: Introductionmentioning

confidence: 99%

Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt

Maryam

Najafi

Mohebbi

2019

Heliyon

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In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of proteolysis, antioxidant activity and viability of Lactobacillus acidophilus, within 21 days storage of probiotic yogurt at 5 ± 1 °C were investigated. Statistical analysis showed that the type of starter culture had a significant effect (P < 0.05) on proteolysis and antioxidant activity, in such a way that both of them were increased until the 14th day of storage but they decreased after this period. Similarly, the pH value of all samples decreased during storage time. It ranged from 3.84-4.34 and 4.18–4.43 for yogurt samples made by autochthonous and commercial starter culture, respectively. According to the results, the survival of Lactobacillus acidophilus decreased during storage time (P < 0.05), although it stood at recommended levels for health effects (at least 106 cfu/ml in traditional yogurt). Milk fat content did not have significant effect on the survival of probiotic organisms (P < 0/05).

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Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt

Abstract: It can be concluded that adding herbal extracts had a positive effect on the viability of probiotics and antioxidant activity of probiotic yogurt.

Cited by 11 publications

References 21 publications

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan [pdf]

Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt

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