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

Abstract

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.

Natural protective agents and their applications as bio-preservatives in the food industry

“…An accurate way has not yet been elucidated. Nevertheless, plant substances can be affected by attacks on the cell membrane's phospholipid bilayers, disruption of enzyme activity, endangering the genetic material of bacteria, and oxidation of unsaturated fatty acids (Tajkarimi et al, 2010). The inhibitory activity of aromatic and phenolic compounds is due to affecting the cytoplasmic membrane's structure and function.…”

“…Plant material affects microorganisms through various mechanisms, such as attacking the cell membrane, disrupting enzymatic structures, compromising bacterial genetic material, and fatty acid hydroperoxide formation by oxygenation of unsaturated fatty acids (Tajkarimi et al, 2010). The function of phenolic compounds of EOs likely depends on alteration of bacterial cell permeability, damage to the cytoplasmic membrane, disruption of the cellular production system of cellular energy (ATP), proton motility, and cell death that occurs by damaging the cytoplasmic membrane (Mahmud and Khan, 2018).…”

“…Owing to the extensive use of these substances, bacteria have become resistant, and consumers are looking for natural products with nonchemical preservatives, so there is a need to find natural preservatives (Amiri et al, 2021a;Mahmud and Khan, 2018;Pisoschi et al, 2018;Rai et al, 2016). With regard to these needs, biopreservation, super chilling, and active packaging were Italian Journal of Food Science, 2021; 33 (SP1) Amiri S et al or put into packaging because the latter is beneficial (Aziz and Karboune, 2018;Mahmud and Khan, 2018;Bai-Ngew et al, 2021;Sohrabpour et al, 2021). All herbal essential oils (EOs) and extracts have an inhibitory effect against viruses, bacteria, fungi, oxidative corruption, and insects (Xing et al, 2012).…”

Vitamin K in COVID-19—Potential Anti-COVID-19 Properties of Fermented Milk Fortified with Bee Honey as a Natural Source of Vitamin K and Probiotics

“…Using milk as a medium for fermentation would increase the survival of LAB because milk can protect LAB against oxidative stress associated with reactive oxygen species, which is produced by these bacteria [113]. Numerous studies show that honey can accelerate milk fermentation and improve LAB growth over a long period (21 days of storage at 4 • C) [112,122], without disrupting the survival of probiotic species such as Lactobacillus reuteri [112,122,123].…”

“…MK synthesis results from DMK methylation [1]. Thus, honey-fortified yogurt represents a functional probiotic food [123], which might ameliorate vitamin K deficiency because of its MK content. Its probiotic content may have implications for the prevention and treatment of COVID-19.…”