Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract

Cho, Won Yong; Kim, Da-Hee; Lee, Ha-Jung; Yeon, Su‐Jung; Lee, Chi H.

doi:10.1080/19476337.2019.1640797

Cited by 46 publications

(58 citation statements)

References 41 publications

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“…116 Peker and Arslan 88 investigated OLE addition in low fat apricot yogurt, thus obtaining that dry matter, protein, ash contents, pH value and Streptococcus thermophilus growth were influenced by OLE addition and especially at the highest concentration the antioxidant activity was increased with respect to the control samples. The same increase in antioxidant activity was found by Cho et al, 89 and titratable acidity, antioxidant activity, syneresis and sensory evaluation were detected to be significantly different between control and OLE samples. After storage, the lactic acid bacteria count showed no significant difference between yogurt samples either in the presence or absence of OLE, with a final count of about 8.59 to 9.14 log CFU g −1 .…”

Section: Yogurtsupporting

confidence: 83%

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

et al. 2020

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Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed.

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Section: Yogurtsupporting

confidence: 83%

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

et al. 2020

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“…The abundant dietary fiber in the banana peel might be explained the high viscosity of the yogurt. Similar results were also reported by Yadav et al (2018) and Cho et al (2020). Moreover, The fortification of banana peel extract in yogurt had no significant (p > .05) difference on syneresis among the fortified and control yogurts on each analysis day ( Table 3).…”

Section: Viscosity Syneresis Lactic Acid Percentage and Ph Of Fosupporting

confidence: 86%

Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties

Kabir

Hasan

Islam

et al. 2021

J. Food Process. Preserv.

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Banana peel extract as a source of phenolic compounds was fortified in yogurts. The addition of extract in yogurts exhibited a dose-dependent relationship and had significantly (p < .05) higher TPC, DPPH•, and ABTS + • scavenging ability, α-glucosidase inhibitory activity than control yogurts. The value of TPC, ABTS + •, and DPPH• scavenging ability, and α-glucosidase inhibitory activity of 100 µl extract-fortified yogurts were 502.40 ± 9.29 mg GAE/kg yogurt, 61.09 ± 2.66%, 70.69 ± 3.66%, and 54.21 ± 0.60%, respectively, at 28 days of refrigeration storage. The fortification of extract in yogurts significantly reduced the lipid oxidation and increased the viscosity, respectively, but had no significant influence on color, syneresis, pH, and lactic acid of the yogurts during storage. The extract up to 600 µl per 100 g yogurts received "like very muchˮ liking score by sensory evaluation. The study demonstrated that banana peel extract has the potential to be used as functional food ingredients for promoting human health and extending the shelf life of the products. Novelty Impact Statement: • Yogurts had significantly increased total phenolic content and exerted high antioxidant and antidiabetic activities on fortification of banana peel extract as sources of phenolic compounds. • Fortification of extracts did not affect yogurt's quality parameters (color, pH, acidity, and whey separation), but significantly delayed lipid oxidation during storage.

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“…Overall, the results indicated that OLE, both added alone and together with sorbic acid, exerted an antioxidant activity in cheese. Different authors showed the antioxidant effect exerted by OLE in dairy products and according to literature the antioxidant power was lower in Ctr in a range of 40–80% and decreased during storage [ 53 , 54 ]. From this outcome it can be hypothesized that the higher presence of aldehydes in the VOC profile of OLE samples was mostly due to microbial activity rather than to fat oxidation.…”

Section: Resultsmentioning

confidence: 99%

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Natrella

Difonzo

Calasso

et al. 2020

Foods

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Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

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Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract

Cited by 46 publications

References 41 publications

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

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