Novel approach for the inhibition of Helicobacter pylori contamination in yogurt using selected probiotics combined with eugenol and cinnamaldehyde nanoemulsions

Abdelhamid, Samy M.; Edris, Amr E.; Sadek, Zainab

doi:10.1016/j.foodchem.2023.135877

Cited by 6 publications

(3 citation statements)

References 28 publications

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“…Given that yogurt serves as an appropriate substrate for the action of deteriorating and/or pathogenic microorganisms [1], the presence of unwanted microorganisms in these foods remains a problem. To reduce these risks, yogurt manufacturers implement strict hygiene practices, microbiological monitoring, quality control, and adequate employee training.…”

Section: Challenges In Maintaining Viability and Microbiological Qual...mentioning

confidence: 99%

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Probiotic Functional Yogurt: Challenges and Opportunities

de Souza,

Drunkler,

Colla

2023

Fermentation

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This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal health, immunity, and increased absorption of minerals. The discussion focuses on the perspectives within the production of functional probiotic yogurt, with emphasis on microbial dynamics, inhibition of undesirable microorganisms, and strategies to improve the quality of this product. It highlights the challenges in maintaining the viability of probiotics during production and storage, addressing factors such as pH, exposure to oxygen, temperature regulation, and interactions between strains and ingredients. Additionally, it highlights the integration of natural compounds in probiotic functional yogurt and their sensory impacts associated with health benefits. The article is a comprehensive overview that emphasizes the critical factors that influence the fermentation process of functional probiotic yogurt and the fundamental role of probiotic viability for consumer health.

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Section: Challenges In Maintaining Viability and Microbiological Qual...mentioning

confidence: 99%

“…The consumption of fermented milk is related to the image of healthy and nutritious foods, as several biochemical changes occur in the raw material during fermentation, which provides beneficial effects for its consumers [1].…”

Section: Introductionmentioning

confidence: 99%

Probiotic Functional Yogurt: Challenges and Opportunities

de Souza,

Drunkler,

Colla

2023

Fermentation

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“…A recent trend involves combining probiotics and natural bioactive additives in yogurts to enhance their safety and nutritional value [ 22 ]. Examples of specific components added to yogurt for improved bioactive and functional properties include natural plant extracts like eugenol and cinnamaldehyde nanoemulsions [ 23 ], beta-carotene/soy protein isolate-containing lipid microparticles [ 24 ], green tea [ 25 ], bioactive peptides, gamma-aminobutyric acid [ 26 ], and fruits such as sea buckthorn berries [ 22 ] and black mulberries [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Plessas,

Mantzourani,

Terpou

et al. 2023

Foods

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The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic L. plantarum-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation.

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